1 piece (medium) of Pizza dough (120 g) has 300 calories. That works out to 250 calories per 100 g. It contains 60 g of carbs, 9 g of protein, 1.8 g of fat and 3 g of fiber. Its 0.3 mg of B1 covers 25% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.

What is Pizza dough?

Pizza dough is a simple yeast dough made from flour, water and salt. It comes from Italy, where it is shaped into a base, topped and baked to make pizza; home cooks and pizzerias around the world use it in much the same way.

Once baked, the crust can be soft and airy or thin and crisp, depending on how it is shaped and cooked. It is usually served hot with tomato sauce, cheese and other toppings, often alongside a salad. The dough is mainly a source of carbohydrate, with 50 g per 100 g, and relatively little fat. For a lighter meal, use a moderate amount of dough and top it generously with vegetables.

Pizza dough Nutrition Facts

Selected: 100 g

250

KCAL / 100G

Carbs

50g

· 18% DV

Protein

7.5g

· 15% DV

Fat

1.5g

· 2% DV

Fiber

2.5g

· 9% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 82% · Protein 12% · Fat 6%

Pizza dough Vitamins & Minerals

Vitamins

0.25mg · 21% DV

2.5mg · 16% DV

Folate

30µg · 8% DV

Biotin

2µg · 7% DV

Minerals

Sodium

400mg · 17% DV

Selenium

8µg · 15% DV

Zinc

1mg · 9% DV

Phosphorus

60mg · 9% DV

How Nutritious Is Pizza dough?

Nutrient density

Low

25/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

39/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Pizza dough Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Pizza dough

To burn the 250 calories in 100 g:

🚶

62min

Walking (5 km/h)

🏃

26min

Running (8 km/h)

🚴

34min

Cycling

🏊

29min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Pizza dough Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Pizza dough Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Pizza dough Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Pizza dough Fat Profile

SATURATED

0.3g

MONOUNSATURATED

0.2g

POLYUNSATURATED

0.13g

⚖️

Omega 6:3 ratio 12:1

Above the ideal 4:1 (12:1).

Compare Pizza dough

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Pizza dough vs Bulgur Pilaf130 kcal more per 100 g

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Pizza dough vs Whole wheat pasta126 kcal more per 100 g

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Pizza dough vs Breadstick160 kcal fewer per 100 g

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Pizza dough vs Simit90 kcal fewer per 100 g

→

Foods Similar to Pizza dough

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

🍝

Pasta (Boiled)

155 kcal

Frequently Asked Questions About Pizza dough

How do you make pizza dough?

Pizza dough is made by mixing flour, water, yeast, and salt, then kneading until smooth and elastic. Cover it and let it rise until visibly larger. After rising, shape it gently rather than pressing all the air out.

What flour is best for pizza dough?

Bread flour or ’00’ flour works especially well for pizza dough because its protein helps create a stretchy crust. All-purpose flour also works and makes a softer, less chewy base, so use it if that is what you have.

Why is my pizza dough not rising?

Pizza dough may not rise if the yeast is inactive, the water was too hot, or the room is too cold. Check the yeast’s freshness and give the covered dough more time in a comfortably warm place before deciding it has failed.

How long should pizza dough rise?

Pizza dough should rise until it has noticeably expanded, rather than for a fixed time. A warm room speeds fermentation, while a cool room slows it; the dough’s increased volume is a more useful cue than the clock.

Can you freeze pizza dough?

Yes, pizza dough freezes well. Divide it into portions, wrap each one airtight, and freeze after kneading or rising. Thaw it in the refrigerator, then let it come to room temperature before stretching it into a base.

How long does pizza dough last in the fridge?

Pizza dough generally keeps in the refrigerator for a few days in a tightly covered container. It continues to ferment while chilled, so it may develop a stronger, tangy smell. Discard it if you see mold or notice an unpleasant odor.

How do you stretch pizza dough without a rolling pin?

To stretch pizza dough by hand, press from the center outward with your fingertips, leaving a thicker rim. Lift and rotate the dough, letting its weight help widen it. Avoid pulling hard, which can tear the center.

Why is my pizza dough tough?

Pizza dough often turns tough when too much flour is worked into it or it is over-kneaded. Add flour sparingly while shaping, and let the dough rest if it resists stretching; resting helps the gluten relax.

Can you make pizza dough without yeast?

Yes, you can make pizza dough without yeast by using baking powder as the leavening agent. The result is quicker to prepare but has a more biscuit-like texture and less of the chewy, fermented flavor of yeast dough.

Should pizza dough be at room temperature before shaping?

Yes, pizza dough is easier to shape when it is at room temperature. Cold dough is firmer and tends to spring back, so take refrigerated dough out ahead of time and keep it covered while it warms.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 28, 2026