RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.8656
Energy (kCal)	279.234
Carbohydrates (g)	7.0412
Total fats (g)	27.108
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2055
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	2.1000
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5273
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.3120
Copper, Cu (mg)	0.0422
Maltose (g)	0.1920
Zinc, Zn (mg)	0.5042
Total lipid (fat) (g)	27.1080
Vitamin K (phylloquinone) (g)	16.2540
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.6700
Folate, total (g)	454.3200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	279.2340
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3388
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.7547
Folic acid (g)	359.1600
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	25.2470
Fatty acids, total saturated 16:0 (g)	3.0483
Carbohydrate, by difference (g)	7.0412
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	253.6040
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	15.3000
Water (g)	182.6238
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	409.8330
Iron, Fe (mg)	0.6530
Energy (kJ)	1168.5500
Ash (g)	1.8002
Caffeine (mg)	0.0000
Glycine (g)	0.0000
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.6357
Fatty acids, total polyunsaturated (g)	2.8412
Vitamin E (alpha-tocopherol) (mg)	3.8745
Sucrose (g)	4.5627
Vitamin B-6 (mg)	0.0000
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0000
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5520
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.8050
Folate, food (g)	95.1600
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.6995
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.8930
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.7282
Vitamin B-12 (g)	0.0600
Calcium, Ca (mg)	26.6370
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0000
Folate, DFE (g)	705.7200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.7800
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0334
Protein (g)	2.8656
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2426
Betaine (mg)	0.0270
Phosphorus, P (mg)	12.5260
Tocopherol, gamma (mg)	0.2241

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. DOUGH: | 2. Place dough ingredients in the machine in the order recommended by its manufacturer. | 3. Program for Dough, Basic Dough, or Manual, and press Start. | 4. TO FINISH THE PIZZA: | 5. When dough cycle completes, transfer the dough to a floured work surface and let rest for 5 minutes. | 6. Preheat oven to 400°F. | 7. Lightly dust a heavy baking sheet with cornmeal and set it aside. | 8. Roll out the dough to an 11-inch circle. | 9. Transfer the dough onto the baking sheet. | 10. Brush the olive oil over the surface of the dough and then shake on salt and pepper. | 11. Leaving a 1-inch border, spread the sauce over the surface of the dough and top the sauce with the mozzarella. | 12. Bake the pizza for 20 minutes until the crust is a nice golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	2	teaspoons		22.2	2.4504	2.8656	0.10800000000000001
purpose flour	2 1/2	cups		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1	teaspoon		-	-	-	-
olive oil	1	teaspoon		238.68	0.0	0.0	27.0
water	3/4	cup		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
tomato sauce	1 1/2	cups		-	-	-	-
mozzarella cheese	1 - 1 1/2	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Mystic Pizza (A B M)