Pizza Rossa al Taglio (Roman Tomato Tray Pizza)

Name: Pizza Rossa al Taglio (Roman Tomato Tray Pizza)
Total time: 16 h
Cuisine: Italian
Ingredients: 500g strong white bread flour; 400ml cold water; 2 tsp fine sea salt; 0.5 tsp fast action dried yeast; 5 tbsp olive oil, 1 for the dough, 2 for the tray, 2 to finish; 400g chopped tomatoes, from a tin; 2 garlic cloves, finely grated; 1 tsp dried oregano; 1 tsp flaky sea salt; 10g fresh basil, leaves torn

A light, airy tray pizza with a crisp base and a thin layer of garlicky tomato, cut into squares. No cheese needed.

Time16 hr (mostly resting)
LevelEasy
Costabout £0.28 a head
Oven240°C (220°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

313kcal
49.4gcarbs
3.1gof which sugars
9.7gfat
2.8gsaturates
7.2gprotein
2.7gfibre
2.4gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

8 squares

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gstrong white bread flour
400 mlcold water
2 tspfine sea salt
½ tspfast action dried yeast
5 tbspolive oil1 for the dough, 2 for the tray, 2 to finish
400 gchopped tomatoesfrom a tin
2garlic clovesfinely grated
1 tspdried oregano
1 tspflaky sea salt
10 gfresh basilleaves torn

Method

1
Stir the flour, fine salt and yeast in a large bowl. Add the cold water and mix with a wet hand until there is no dry flour. The dough will be very wet and sticky. Cover and rest for 30 minutes.
30 min
2
Pour 1 tbsp of the oil over the dough. With wet hands do a stretch and fold: lift an edge, stretch and fold it over, turn the bowl and repeat 8 times. Cover and rest for 30 minutes.
30 min
3
Do two more rounds of stretch and folds, 30 minutes apart. Then cover the bowl and chill for at least 12 hours.
720 min
4
Pour 2 tbsp oil into a 30 x 40 cm baking tray. Tip the cold dough in and turn it over to coat. Leave at room temperature for 1 hour, then gently stretch and dimple it with oily fingertips right to the corners. If it springs back, rest 10 minutes and try again.
60 min
5
Heat the oven to 240°C (220°C fan) with a shelf in the lower third. Mix the tomatoes with the garlic, oregano and half the flaky salt.
6
Spoon the tomato over the dough in a thin layer, leaving a small border. Bake for 20 to 25 minutes, until the edges are golden and the base is crisp when you lift a corner with a spatula.
23 min
7
Drizzle with the last 2 tbsp oil and scatter over the basil and remaining flaky salt. Cut into squares and serve warm or at room temperature.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.