Italian pizza dough

Italian pizza dough is the foundational base for authentic Neapolitan and Roman-style pizzas, typically made from just flour, water, salt, and yeast. This simple combination is carefully mixed, kneaded, and fermented to develop a light, airy, and chewy texture that supports a variety of toppings.

🍳 View the full Italian pizza dough recipe →

🍽️ Nutrition at a glance

As a carbohydrate-rich food, it provides energy primarily from complex carbs, with a moderate amount of protein from the flour and minimal fat. A standard serving (about 100g of dough) contains roughly 250-280 calories, along with some B vitamins and iron from the wheat.

Nutrition breakdown

Calories	550 kcal
Protein	20 g
Carbs	85 g
Fat	12 g
Fiber	4 g
Sugar	4 g
Sodium	1100 mg
Iron	5 mg
Thiamin (B1)	0.8 mg
Niacin (B3)	7 mg
Folate	180 mcg
Selenium	40 mcg
Phosphorus	220 mg
Magnesium	40 mg
Manganese	1.2 mg

Per 1 medium crust (approx. 200 g) · estimated, varies by recipe

💡 What's interesting

The magic of true Italian pizza dough lies in its long, slow fermentation (often 24-72 hours), which develops complex flavors and a distinctive bubbly crust through natural yeast activity. This traditional method also makes the dough more digestible and gives it a unique, artisanal character that can't be rushed.