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Recipe by Emporion
Classic Pizza is the queen of Italian pizzas. Originating in Naples, it has conquered the world with its soft and crispy texture, its tomato sauce and its tasty mix of cheeses.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Work the dough with the palm of your hand until you obtain a smooth, elastic and firm dough without lumps
Step 2 of 6: Place the dough in a floured bowl, cover with a kitchen towel and let rise for 1 hour in a warm place (about 20 degrees)
Step 3 of 6: Divide the dough by hand into four discs about 22 cm in diameter
Step 4 of 6: Hold the dough as if it were bread dough, pressing firmly with the palms of your hands from the center toward the edges to remove the air
Step 5 of 6: Flatten the discs, leaving the outer edge a little thicker
Step 6 of 6: Arrange the chosen topping, leaving the edge bare
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving172 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,500 kJ598 kcal | 1,452 kJ347 kcal |
| Fat | 13.09 g | 7.6 g |
| of which saturated fatty acids | 1.81 g | 1.05 g |
| Carbohydrates | 107.52 g | 62.42 g |
| of which sugars | 2.65 g | 1.54 g |
| Fibre | 4 g | 2.32 g |
| Protein | 17.71 g | 10.28 g |
| Salt | 0.1 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
