Las Pizza dough properties - Antica Roma
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Pizza dough properties

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January 29, 2020
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It’s often said that the secret to a good pizza is in the dough. Pizza is often associated with junk food, and sometimes, depending on the responsibility of the manufacturers, this statement may be true. However, we should not underestimate the nutritional properties of the original ingredients of the pizza dough.

Pizza dough

In order to make the pizza dough we need 5 basic ingredients that have been part of our diet for centuries:

  • Wheat flour
  • Water
  • Olive oil
  • Salt
  • Yeast.

Modern pizza as we know it, and its ancient varieties, such as the flatbread eaten by soldiers in ancient times, are a source of nutrients used throughout history.

Nutritional contributions of the pizza dough

  • Flour

Wheat flour belongs to the cereal family. Flour provides us with iron, calcium, magnesium, phosphorus and a good amount of vitamins. Its high content of proteins and carbohydrates is an ideal natural fuel for our body.

  • Water

We’re not going to find out anything new about water. Most of our body is water and it is a basic element for life.

  • Olive oil

Olive oil has countless benefits. It acts as a protector of the cardiovascular system, is a natural controller of cholesterol, thanks to the presence of oleic acid, and is an antioxidant food.

  • Salt

Abuse of salt is harmful to our health. However, a moderate use of salt is recommended for the proper functioning of our nervous and immune systems.

  • Yeast

Yeast is a very high protein food. In addition, it provides us with a multitude of minerals and vitamins. It is an ideal condiment for our growth stage.


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