Pizza crust

Pizza crust is the baked dough base that forms the foundation of a pizza, typically made from flour, water, yeast, salt, and a small amount of oil or sugar. Originating in Naples, Italy, it has become a global staple, with variations ranging from thin and crispy to thick and chewy. Its primary role is to provide structure and texture, complementing the toppings above.

🍽️ Nutrition at a glance

Pizza crust is primarily a source of carbohydrates, providing energy, with moderate amounts of protein from the flour and minimal fat unless enriched with oil or butter. A standard serving offers key nutrients like iron and B vitamins from enriched flour, with a rough calorie ballpark of 200-300 kcal per typical slice or piece.

Nutrition breakdown

Calories	266 kcal
Protein	8.8 g
Carbs	49.4 g
Fat	3.6 g
Fiber	2.4 g
Sugar	2.8 g
Sodium	492 mg
Iron	3.5 mg
Thiamin (B1)	0.5 mg
Niacin (B3)	5.2 mg
Folate	120 µg
Selenium	22 µg
Manganese	0.6 mg
Phosphorus	95 mg
Magnesium	22 mg

Per 1 medium crust (about 100 g) · estimated, varies by recipe

💡 What's interesting

Culturally, pizza crust is deeply tied to Italian culinary tradition, where the quality of the dough is considered as important as the toppings, and it's often enjoyed as a separate element, like the prized 'cornicione' (raised edge). Nutritionally, its fermentation process with yeast can improve digestibility and add small amounts of beneficial compounds.