RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.5754
Energy (kCal)	174.0702
Carbohydrates (g)	18.2058
Total fats (g)	6.4987
Fatty acids, total saturated 20:0 (g)	0.0186
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0634
Fatty acids, total polyunsaturated 17:1 (g)	0.0056
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)	0.0593
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5802
Tocopherol, beta (mg)	0.0049
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)	0.2654
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0010
Proline (g)	0.0009
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0002
Adjusted Protein (g)	0.0000
Cystine (g)	0.0002
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.4906
Copper, Cu (mg)	0.1356
Maltose (g)	0.0480
Zinc, Zn (mg)	0.9436
Total lipid (fat) (g)	6.4987
Vitamin K (phylloquinone) (g)	6.4531
Cholesterol (mg)	4.0000
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)	9.9450
Folate, total (g)	127.5807
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	637.0758
Energy (kcal)	174.0702
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0898
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0003
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.8072
Folic acid (g)	89.7900
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	9.6510
Lutein + zeaxanthin (g)	49.9083
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0011
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)	33.2313
Fatty acids, total saturated 16:0 (g)	0.9503
Carbohydrate, by difference (g)	18.2058
Vitamin D (IU)	0.0000
Fructose (g)	0.0002
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0027
Tyrosine (g)	0.0007
Potassium, K (mg)	483.6778
Fatty acids, total saturated 12:0 (g)	0.0456
Vitamin A, RAE (g)	10.3320
Serine (g)	0.0009
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0011
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)	0.0058
Fatty acids, total saturated 14:0 (g)	0.1600
Histidine (g)	0.0005
Isoleucine (g)	0.0009
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.0666
Water (g)	155.5815
Fatty acids, total saturated 8:0 (g)	0.0162
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)	30.3543
Sodium, Na (mg)	625.4943
Iron, Fe (mg)	1.9389
Energy (kJ)	728.3853
Ash (g)	2.8614
Caffeine (mg)	0.0000
Glycine (g)	0.0011
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)	0.5314
Fatty acids, total polyunsaturated (g)	0.5973
Vitamin E (alpha-tocopherol) (mg)	0.6609
Sucrose (g)	2.2814
Vitamin B-6 (mg)	0.1356
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0293
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0010
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)	0.4540
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)	0.7627
Folate, food (g)	37.7907
Fatty acids, total saturated 20:1 (g)	0.0300
Fatty acids, total monounsaturated (g)	3.9604
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)	0.0010
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.1472
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.6302
Vitamin B-12 (g)	0.2518
Calcium, Ca (mg)	217.1545
Fatty acids, total saturated 10:0 (g)	0.0386
Galactose (g)	0.0024
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0012
Glutamic acid (g)	0.0024
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)	7.8000
Leucine (g)	0.0017
Folate, DFE (g)	182.0307
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)	1.8891
Tryptophan (g)	0.0003
Threonine (g)	0.0009
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2046
Protein (g)	10.5754
Cryptoxanthin, beta (g)	0.4063
Fatty acids, total saturated 18:1 undifferentiated (g)	3.8237
Betaine (mg)	0.0080
Phosphorus, P (mg)	185.6377
Tocopherol, gamma (mg)	0.0388

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. Using a wooden spoon/mixer with dough hooks, combine all the dough ingredients in a medium mixing bowl, until a soft, slightly sticky dough is formed. | 2. Add a few tsp of water if your dough seems dry. | 3. Turn the dough onto a lightly oiled surface, knead it lightly with oiled hands. | 4. Place dough in a lightly oiled bowl, cover and let rise for 1 hour; it might not necessarily double in bulk (usually I let dough rise in a turned-off oven or microwave). | 5. Punch down the dough and roll it into a ball. | 6. Flatten in and roll it to desired thickness and size to fit your pizza pan (if dough resists rolling, let it rest for 10mins before rolling again). | 7. Let rise for another 30mins; preheat oven to 425°F/ 220°C. | 8. Prior to baking, poke holes all over the dough with a fork. | 9. Bake for 10-15mins before topping the pizza; finally, bake for another 5-10mins until topping is hot and cheese has melted. | 10. NOTE- if you like super crispy crust like I do, preheat a baking sheet at 475°F/ 240°C for for 5-10mins, then slide the pizza pan (with the crust) onto the hot baking sheet; Bake for 15mins, then put your topping and bake for another 15mins (if you have baking stone, use that instead of the baking sheet). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1/2	teaspoon		5.55	0.6126	0.7164	0.027000000000000003
purpose flour	1	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
water	1/3	cup		0.0	0.0	0.0	0.0
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
pizza sauce	1/3	cup		45.36	7.2744	1.8312	0.966
mozzarella cheese	1/4	cup		-	-	-	-
ham	1/4	cup	cooked	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

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

Cooking in progress....

Simple Pizza Dough