Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 247 kcal | 12% |
| Fat | 1.0 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 50.5 g | 19% |
| of which sugars | 4.3 g | 5% |
| Fibre | 3.0 g | — |
| Protein | 7.6 g | 15% |
| Salt | 0.78 g | 13% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, durum wheat semolina, salt, yeast, dried wholemeal spelt wheat sourdough, extra virgin olive oil, allergy advice for allergens, including cereals containing gluten, see ingredients in bold, may also contain milk and soya, lidl typical values energy fat
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
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
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.