4 Serves
70 Mins
19 g
152 g
18 g
Prepare the pizza dough by combining flour, water, and yeast in a bowl, kneading until smooth, and allowing 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.
Vitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
181 µg / 400 µgCalcium
270 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
301 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
1154 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
7 g / 28 gSugar
11 g / 50 gSaturated Fat
6 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
144 gAlcohol
0 g
Roll out the proofed dough on a floured surface to your desired thickness for a thick-crust style.
Spread an even layer of tomato sauce over the dough, then sprinkle with mozzarella cheese and add your preferred toppings.
Bake the pizza in a preheated oven at 245°C on a pizza pan for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
Yeast
Pizza Dough
Tomato Sauce
Mozzarella
Toppings (e.g., minced meat, onions, peppers)
Vitamin A
215 µg / 900 µgVitamin C
31 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
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
181 µg / 400 µgCalcium
270 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
301 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
11 g / 50 gSaturated Fat
6 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
17
g8
g18
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgAlcohol
0 g