United Kingdom
Data
Pizza bases, Tesco
i Photo: Open Food Facts contributors · CC BY-SA
Pizza pastry base · United Kingdom

Pizza bases

by Tesco · 220 g
United Kingdom
NUTRI-SCOREABDECNOVA4
318 kcalper 100 g · 16% of the reference intake
2.7 gof sugars per 100 g
Barcode (EAN-13)5057753158644
GS1 prefix505 · GS1 UK
Additives10: E202, E282, E296…
AllergensGluten
5057753158644

Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy318 kcal16%
Fat8.9 g13%
of which saturates1.0 g5%
Carbohydrate49.9 g19%
of which sugars2.7 g3%
Fibre2.8 g—
Protein8.1 g16%
Salt0.74 g12%

Open Food Facts, ODbL, record updated 4 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Extra Virgin Olive Oil, Rapeseed Oil, Yeast, Dried Sourdough Durum Wheat (2%), Spirit Vinegar, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate, Monocalcium Phosphate), Preservatives (Potassium Sorbate, Calcium Propionate), Salt, Acidity Regulators (Malic Acid, Citric Acid), Wheat Starch

Allergen: Gluten
  • E202Potassium sorbatePreservative
  • E282calcium propionatePreservative
  • E296Malic acid
  • E330Citric acidAntioxidant · Sequestrant
  • E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E500Sodium carbonatesStabiliser · Thickener
  • E500iiSodium hydrogen carbonateStabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

1.40kg CO₂e per kg

Reference value for the category “Pizza dough”: 1.40 kg CO₂e per kg of product.

Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.

Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United Kingdom
United Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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