Pizza dough weigh

Nikki24inDitchPlains

Hello, I'm finding pizza dough measurements to be very confusing. I weighed mine cooked and had about 80 grams. The package has the nutrition for 57 grams raw I believe. How do I get the calories for the 80 grams of cooked dough? Can't find it anywhere in the database. Thanks!

hollyrayburn

I'd use a recipe builder. Weigh dough raw, weigh all toppings, to get a calorie info for the entire Pizza. Then cook it. I'd put the serving size as however many slices you intend said Pizza to be (4, 6, 8, etc)

GauchoMark

Unless you weighed the entire pizza dough cooked, then your 80 g is not going to be much help.

At this point you basically have 2 options -
1) estimate how much of the whole thing you ate then adjust the servings. So if you estimate that you ate 1/4 of the pizza and the package says it serves 8, you ate 2 servings.
2) multiply your 80g weight by about 1.5. This is a shoot from the hip, but the raw dough is going to be heavier than the cooked dough. In my experience, raw weights of food are between 1.33x and 1.5x of the cooked weight. For dough, I would guess 1.5. So, you would log ~120g.

Nikki24inDitchPlains

Sorry but still a bit confused here. The 80 grams was cooked. Didn't weigh anything raw since the dough was frozen. Not sure if that part was confusing. So far, I have 57 grams raw in my diary. That should be an over-estimate but I'm not sure.

TeaBea

Nikki24inDitchPlains wrote: »

Hello, I'm finding pizza dough measurements to be very confusing. I weighed mine cooked and had about 80 grams. The package has the nutrition for 57 grams raw I believe. How do I get the calories for the 80 grams of cooked dough? Can't find it anywhere in the database. Thanks!

Was the weight on the package...."as packaged" or cooked? When you cook dough, you dry it out. Make sure you are comparing apples to apples.

Is your frozen dough brand in the database? Recipes will vary a lot....some doughs are very high fat. If you used 1/3 or 1/4 of the package......log it that way.

GauchoMark

Nikki24inDitchPlains wrote: »

Sorry but still a bit confused here. The 80 grams was cooked. Didn't weigh anything raw since the dough was frozen. Not sure if that part was confusing. So far, I have 57 grams raw in my diary. That should be an over-estimate but I'm not sure.

57 g raw would be underestimating (pretty severely) a cooked weight of 80g. Unless you are talking about with sauce, cheese, and toppings...

Cooked food weighs less than raw food.

Nikki24inDitchPlains

The discrepancy is I'm pretty sure the package calls for 57 grams raw. It's the 365 whole wheat pizza dough. 57 grams was extremely tiny that's why I added a little more to make it 80.

CattOfTheGarage

Pizza dough cannot get heavier as it cooks. It can only get lighter. So there is no way 57g raw is equivalent to 80g cooked.

How many grams were in the package? (should be listed on the packaging). How much is left (or did you cook it all)?

rks581

57 grams just happens to be 2 ounces, if you're not aware. Try weighing what you have left, then subtract that from the net weight on the container. That will give you the amount of raw dough you used, divide that by the serving size then multiply the calories etc. by the result. It'll be easier to do in ounces.

So if there was 20 oz in the container and you have 17 oz left, you used 3 oz of dough and you need to multiply the nutrition information by 1.5, because the serving size is 2 oz.

PAV8888

Basically your package gives pre cooked weight and you have post cooked measurements.

You are not going to be able to 100% sort this out no matter what. Next time weigh both the raw infrequents and the corresponding cooked weight.

If you cooked frozen dough without adding water, cooked weight reflects a higher amount of raw dough.

If you added water to dry mix and then cooked it all... it is even harder to guess so guestimate what % of the package you used.

But did you bake the dough by itself? Aren't your 80g including pizza sauce and cheese?

In that case just log generic pizza and move on!

red99ryder

To be honest some times I wing it .. not much but some times

Good luck

JeromeBarry1

Ditto the recipe builder. I figured that flour was .602% of my dough by weight. I used a calculator to find that. I use the recipe builder to find the calories in the pizza. "My" dough is the Ken Forkish recipe for making Neapolitan style pizza.