Thin & Crispy Pizza

Wheat flour is the powder made from grinding wheat. The wheat grain has three parts: the endosperm (mostly protein and starch), the germ (protein, fat and vitamins) and the bran (fiber). Wheat flour, also called white flour or refined flour, is made from the endosperm only. Whole wheat flour includes the endosperm, bran and germ. Flour may be unbleached or bleached. Bleaching softens the flour and lightens the flour, producing baked goods with a softer texture, more volume and a brighter color than baked goods made from unbleached flour. Flour may be enriched or unenriched. Enriched flour includes added nutrients that were lost when the brand and germ were removed during processing.

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Malted barley flour helps bread rise by providing nutrients for the yeast. It is the flour made by soaking, drying and grinding barley.

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Niacinamide (niacin) is a nutrient that is essential for human health, and is one of the B vitamins.

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Reduced iron is a readily absorbable form of iron, a nutrient that is essential for human health.

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Thiamin Mononitrate is a stable source of vitamin B1, a nutrient essential for human health.

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Riboflavin, or vitamin B2, is a nutrient that is essential for human health.

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Folic acid is a nutrient that is essential for human health, and is one of the B vitamins.

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Dextrose helps dough rise and brown. It is a form of glucose derived from starches. Anhydrous dextrose is powdered dextrose, or dextrose with all water removed.

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Salt is used to enhance flavor or preserve foods, and is sourced from the earth or sea; also known as sodium chloride.

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Yeast is used to make bread rise and beverages ferment. Yeast is a single-celled organism that typically consumes sugars and produces carbon dioxide gas and/or alcohol, depending on the type of yeast.

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Canola oil is an edible vegetable oil derived from seeds of rape plants that produce oil with less than 2% erucic acid content. It was originally developed in Canada, and its name is believed to be shortened from "Canada Oil Low Acid".

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Sodium stearoyl lactylate prevents blended mixtures from separating, dry mixtures from clumping, and prevents mold. It is made from stearic acid (obtained from fats and oils), lactic acid (made by fermenting sugars) and salt.

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Calcium sulfate prevents dry mixes from clumping and improves the texture of baked goods. It is mined from limestone.

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L-Cysteine is an amino acid. The human body creates proteins using amino acids as the foundation. L-Cysteine Hydrochloride is a digestible form of L-Cysteine.

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