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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unopened, it lasts until the 'best by' date on the package. Once opened, it should be used within 24 to 48 hours for best results.
Yes, you can freeze it in an airtight bag for up to 2 months. Thaw it in the fridge for 12-24 hours before you plan to bake.
The dough is likely too cold. Let it sit at room temperature for about 30 minutes to relax the gluten before stretching.
Not always. Many commercial brands contain dairy derivatives like whey or L-cysteine (which can be animal-derived). Always check the specific label.
Good alternatives include flatbreads, pita bread, large flour tortillas, or even cauliflower-based crusts for a lower-carb option.
Bake at a high temperature (at least 425°F/220°C) and use a preheated pizza stone or an inverted baking sheet.
Absolutely. It works well for making breadsticks, calzones, garlic knots, or even cinnamon rolls.
Discard the dough if it has a sour or 'off' smell, shows signs of mold, or if the package was bulging significantly.
Yes, it contains yeast, but it is formulated to rise primarily during the baking process rather than during storage.
refrigerated pizza dough is a versatile ingredient found in cuisines around the world. With 265 calories per 100g and 8 grams of protein, it's a nutritious addition to many dishes.
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