2 Serves
70 Mins
36 g
145 g
37 g
Prepare the pizza dough by combining flour, water, yeast, and salt, then knead until smooth and allow it to proof until doubled in size.
Ingredients, vitamins, and health benefits
Flour
Water
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
245 µg / 400 µgCalcium
358 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
608 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
140 gAlcohol
0 g
On a floured surface, use a rolling pin to roll out the dough to your desired thickness.
Spread a thin layer of tomato sauce over the dough and top with fresh mozzarella cheese.
Place the pizza on a pizza pan and bake in a preheated oven at 245°C for 12 to 15 minutes until the crust is golden and the cheese is bubbly.
Yeast
Salt
Pizza Dough
Tomato Sauce
Mozzarella
Vitamin A
392 µg / 900 µgVitamin C
56 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
245 µg / 400 µgCalcium
358 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
608 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
140 gAlcohol
28
g75
g30
g
Italian
ItalianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µg