4 Serves
96 Mins
14 g
67 g
15 g
Place the pizza dough on a lightly floured surface and gently stretch it to fit your rectangular baking pan.
Ingredients, vitamins, and health benefits
Pizza Dough
Tomato Sauce
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
204 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
802 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Allow the dough to rest and proof in the pan for 60 minutes until it becomes puffy and fills the corners.
Preheat your oven to 245°C and spread an even layer of tomato sauce over the dough, leaving a small border for the crust.
Distribute the mozzarella cheese and your chosen toppings evenly across the sauce.
Bake the pizza in the preheated oven for 12 to 15 minutes until the crust is golden brown and the cheese is bubbling.
Mozzarella
Toppings (e.g., minced meat, onions, peppers)
Vitamin A
75 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
204 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
28
g75
g30
g
Italian
ItalianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgAlcohol
0 g