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Raw pizza dough Calories
High-carbohydrate raw pizza dough with moderate protein and low fiber
CALORIES
GI
POTASSIUM
FIBER
Raw pizza dough Nutrition Facts
Selected: 100 g
270
KCAL / 100G
Carbs
52g
· 77%
Protein
8.5g
· 13%
Fat
3.2g
· 10%
Fiber
2.3g
Raw pizza dough Vitamins & Minerals
Vitamins
B1
0.42mg · 35% DV
Folate
95µg · 24% DV
B3
3.6mg · 23% DV
B2
0.24mg · 18% DV
Minerals
Selenium
24µg · 44% DV
Manganese
1mg · 43% DV
Sodium
520mg · 23% DV
Iron
3mg · 17% DV
Raw pizza dough Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Raw 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 Raw pizza dough Contain Allergens?
Contains these allergens:
Which Diets Is Raw pizza dough Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Raw pizza dough Fat Profile
SATURATED
0.45g
MONOUNSATURATED
0.55g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 42.5:1
Above the ideal 4:1 (42.5:1).
Foods Similar to Raw pizza dough
Raw pizza dough — Frequently Asked Questions
How long does raw pizza dough keep in the fridge?
Homemade or opened raw pizza dough usually keeps well for about 1-3 days in the refrigerator. If it develops a sour-sharp smell, grey patches, or excessive stickiness, it is best discarded.
Can raw pizza dough be frozen?
Yes, raw pizza dough freezes well. Divide it into portions, lightly oil it, and wrap it tightly so it is easier to thaw and shape later.
How can you tell if pizza dough has proofed properly?
If you press it lightly and the indentation slowly springs back, it has usually proofed well. If it feels tight, it may need more rest; if it collapses completely, it may be overproofed.
Why does pizza dough shrink back when you try to stretch it?
This usually happens because the gluten network is too tight. Letting the dough rest at room temperature before shaping helps it relax and stretch more easily.
Is it safe to eat raw pizza dough before baking?
No, it is not recommended. Raw flour and uncooked dough can carry harmful microbes, and raw dough is also harder to digest than baked dough.
What toppings make pizza dough part of a more balanced meal?
Adding vegetables plus a protein source such as cheese, chicken, tuna, or legumes makes the meal more balanced. This can make a pizza-based meal more filling than dough and sauce alone.
How does classic pizza dough compare with whole-wheat pizza dough?
Classic pizza dough is usually softer and milder in flavor, while whole-wheat dough tends to be denser with a more pronounced grain taste. Whole-wheat versions also often provide more fibre.
Is overnight fermentation better for pizza dough?
A long, cold fermentation can improve flavor and texture. Many people also find that dough fermented overnight is easier to stretch and shape.
Who should be careful with raw pizza dough?
People with coeliac disease or gluten-related disorders should avoid it because it contains gluten. Those watching sodium intake should also check packaged dough labels, since salt levels vary by brand.
How do you get a crisp bottom on pizza made from raw dough?
Use a very hot oven and preheat the tray, steel, or pizza stone well before baking. Avoid overloading the dough with sauce or watery toppings, which can leave the base soft.
Have another question about Raw pizza dough?
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Nutrition data compiled from USDA FoodData Central and scientific sources.