Imo's Pizza Dough
Scalable formula
Ingredients
1× produces 160.5 g finished yield. Changing the multiplier, finished yield, or any ingredient amount scales the entire recipe.
| Ingredient | Standard % | Weight |
|---|---|---|
| Flour, wheat, all-purpose, unenriched, unbleached | 62.31% | |
| water | 31.15% | |
| Oil, canola | 4.98% | |
| Salt, table | 0.62% | |
| Sugars, granulated | 0.62% | |
| Leavening agents, yeast, baker's, active dry | 0.31% |
Scaled ingredient total160.5 g
Prep Method 7
- 1.Mix to high gluten development.
- 2.Shape balls, cold ferment 24-72 hr.
- 3.Roll 16 in.
- 4.Preheat steel 500 °F.
- 5.Lower to 450 °F.
- 6.Bake 11 min.
- 7.Transfer to cooling rack 6 min.
UoM Equivalency
No recipe-level equivalencies have been defined.
Recipe Cost
64% priced- Scaled batch
- $0.1073
- Per 100 g
- $0.0669
Partial estimate; unpriced ingredients are excluded.
3 costing issues
- water: no active USD purchase price with a convertible package size
- Oil, canola: no active USD purchase price with a convertible package size
- Leavening agents, yeast, baker's, active dry: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data5 of 6 connected
✓Flour, wheat, all-purpose, unenriched, unbleachedFlour, wheat, all-purpose, unenriched, unbleached100 g›!waterAdd nutritional data50 g›✓Oil, canolaOil, canola8 g›✓Salt, tableSalt, table1 g›✓Sugars, granulatedSugars, granulated1 g›✓Leavening agents, yeast, baker's, active dryLeavening agents, yeast, baker's, active dry0.5 g›Nutrition Facts
Serving size100 g
Amount per serving
Calories230
% Daily Value*
- Total Fat 1g
- 1%
- Saturated Fat 0g
- 2%
- Cholesterol 0mg
- 0%
- Sodium 240mg
- 11%
- Total Carbohydrate 47g
- 17%
- Dietary Fiber 2g
- 7%
- Total Sugars 0g
- Protein 8g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 69% mapped. Scaled batch: 367 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Formula uses a nominal 100 g basis; review the yield before use.