Of which 1.8 g sugars and 0.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Crunch · Thinner individual portion · Easy to roll out with a rolling pin
Allergens gluten
Romana tonda
Thin and crisp
Round Roman pizza stands out for its thinness and its low rim. Some schools roll it out with a rolling pin, others stretch it by hand; none of them calls for the high rim of the Neapolitan. This straightforward formula uses a small amount of olive oil and moderate hydration to make a thin base easier in a home oven.
Ingredients
- 500 g (1 lb) white bread/pizza flour
- 275 g (9½ oz) water
- 12 g fine salt
- 1 g instant dry yeast
- 15 g (½ oz) extra-virgin olive oil
Method
- Mix the flour and yeast. Add 225 g of the water and work it into a shaggy dough. Cover for 20 minutes to hydrate the flour.
- Dissolve the salt in the remaining 50 g of water. Work it in and knead until there are no loose wet patches.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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