New French Bakery · Crusts and Dough
Wheat Pizza Dough
A 1.75 oz (50g) serving of Wheat Pizza Dough by New French Bakery has 120 calories, 1g of sugars and 250mg of sodium, as submitted by New French Bakery, Inc. to USDA (FoodData Central 2057023, record updated Apr 26, 2020).
Values for the declared serving and per 100 g. FoodData Central 2057023, available Oct 28, 2021; USDA record.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Protein % DV here is not corrected for protein quality.
Computed from the values per 100 g that New French Bakery, Inc. submitted to USDA, for the declared 50g serving. They are rounded as FDA requires labels to round; the package in your hand is the authority. Check the USDA record.
- UPC
- 635381000150
- Category
- Crusts and Dough
- Records
- 6 under this UPC; this page shows the newest record of this barcode
How it compares with other crusts and dough
Per 100 g, it has more sugar than 12% of the 1,379 crusts and dough products in USDA's branded database, and it has more sodium than 51% of them.
Where the calories come from: 72% carbohydrate, 15% fat and 13% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Where it sits among crusts and dough: sugar per 100 g
| Per 100 g | This product | Median of the category | Share of the category lower |
|---|---|---|---|
| Total sugars | 2 g | 12.4 g | 12% |
| Sodium | 500 mg | 482 mg | 51% |
| Protein | 8 g | 5.3 g | 87% |
| Calories | 240 | 357 | 8% |
Source: USDA FoodData Central branded foods, April 30, 2026 release; category statistics computed by GetFoodFacts from 1,379 products, one per barcode.
Other dough in this aisle
498 of the 1,379 crusts and dough products are named dough. Per 100 g their median is 429 calories, 391 mg of sodium and 5.3 g of protein; 417 have less sodium than this one.
| Other brands with less sodium | Sodium per 100 g | Calories per 100 g |
|---|---|---|
| Pillsbury, Gluten Free Cookie Dough, Chocolate Chip PILLSBURY | 396 mg | 458 |
| Shurfine, Cookie Dough, Chocolate Chunk & Walnut SHURFINE | 395 mg | 421 |
| Sugar Break'n Bake Cookie Dough FOOD CLUB | 395 mg | 421 |
Source: USDA FoodData Central branded foods, April 30, 2026 release: products in this aisle whose name contains "dough", one per barcode.
What is in it
Ingredients (as submitted): UNBLEACHED BREAD FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SEMOLINA FLOUR, WHOLE WHEAT FLOUR, HONEY, CANOLA OIL, CONTAINS 2% OR LESS OF: SALT, YEAST, OLIVE OIL.
The statement lists 9 ingredients at the top level, beginning with Unbleached Bread Flour (wheat Flour, Malted Barley Flour, Niacin. It has no separate "Contains" line; a major allergen (the nine the FDA requires on labels: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame) may be named inside the ingredients instead. For allergies, read the package: this is the record USDA holds (updated Apr 26, 2020), not the label on the shelf today.
Source: the ingredient statement New French Bakery, Inc. submitted to USDA (FoodData Central 2057023).
Questions about this product
How many calories are in New French Bakery Wheat Pizza Dough?
120 per 1.75 oz (50g) serving, and 240 per 100 g.
How much sodium is in New French Bakery Wheat Pizza Dough?
250mg per serving (11% of the 2,300 mg Daily Value).
Is this the label on the package today?
It is the record New French Bakery, Inc. submitted to USDA, last updated Apr 26, 2020. Recipes change: the package in your hand is the authority.
Sources for this page
- USDA FoodData Central
- this record and every record it is compared with, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what branded, SR Legacy, Foundation and survey records are. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- survey foods and their household portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, its rounding and the Daily Values. ecfr.gov
- 21 CFR 101 subpart D, Nutrient content claims
- the FDA thresholds the comparisons count. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov