Ingredient hub

Pizza dough, raw

Raw pizza dough is elastic yeast dough ready to shape and bake.

Stretch for pizzas, focaccia-style slabs, calzones, or breadsticks.

Grains

Rice, oats, quinoa, couscous and similar grains hydrate based on precise ratios. Volume is skewed by kernel size and air gaps. Weighing both dry and cooked grains keeps texture predictable.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Keep chilled; bring to room temp before shaping. Use within 2–3 days or freeze portions.

Sources: CDC · FDA

All conversions for this ingredient

• Cup → g /en/convert/pizza_dough_raw/cup-to-grams/
• g → Cups /en/convert/pizza_dough_raw/grams-to-cups/
• Tbsp → g /en/convert/pizza_dough_raw/tbsp-to-grams/
• Tsp → g /en/convert/pizza_dough_raw/tsp-to-grams/
• mL → g /en/convert/pizza_dough_raw/ml-to-grams/
• oz → g /en/convert/pizza_dough_raw/oz-to-grams/