Plain Pizza Dough
Prefix 081 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 263 kcal | 13% |
| Total fat | 5.3 g | 7% |
| Saturated fat | 0.88 g | 4% |
| Total carbohydrate | 43.9 g | 16% |
| Total sugars | 1.8 g | — |
| Dietary fiber | 1.8 g | 6% |
| Protein | 7.0 g | 14% |
| Sodium | 0.42 g | 18% |
Open Food Facts, ODbL, record updated April 22, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Wheat flour (enriched wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], malted barley), water, soybean oil, enzyme (salt, wheat flour, whey, buttermilk, diacetyl tartaric acid esters of mono - diglycerides [datem], enzymes, ascorbic acid, l. cysteine), contains less than 2% of fresh yeast, dry egg (yellow corn flour, dextrose [contains sulfites], salt, soybean oil, egg yolks, soy lecithin and 2% or less of each of the following: beta carotene [color]).
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 150 kcal | — |
| Total fat | 3.0 g | 4% |
| Saturated fat | 0.5 g | 3% |
| Sodium | 240 mg | 10% |
| Total carbohydrate | 25 g | 9% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 1.0 g | — |
| Protein | 4.0 g | — |
- Servings per package
- About 8
- USDA food category
- Crusts & Dough
- Data provider
- Label Insight
- In FoodData Central
- Since July 29, 2021 · label data updated July 14, 2017
- FDC ID
- 1886603
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
Bake One, Inc.
Open Food Facts, ODbL
In its category
20% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizza dough” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
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
- USDA label data
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
