Wood Fired Uncured Pancetta And Cherry Peppers Pizza
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This pizza features some high-quality ingredients like extra virgin olive oil, which is a beneficial fat, and yeast, which aids in fermentation. However, it also contains defatted soy flour, a processed ingredient that can affect mineral absorption and is often genetically modified. The product is moderately processed, which limits its score despite the presence of some beneficial components.
Key ingredients 8
Extra virgin olive oilVery Good
High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
Malted barley flourGood
Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that break down starches, aiding in the baking process. This ingredient can improve the nutritional profile of baked goods by adding fiber and nutrients.
Benefits
Enhances flavor and fermentation in baking, adding fiber and nutrients to baked goods.
Rice flourNeutral
Rice flour is a gluten-free alternative to wheat flour, often used in baking and cooking. It is less nutritious than whole grain flours, lacking fiber and essential nutrients. However, it is a suitable option for those with gluten intolerance.
Risks
May contribute to blood sugar spikes due to its high glycemic index and lack of fiber.
Benefits
Provides a gluten-free option for baking and cooking, suitable for individuals with gluten intolerance.
SaltNeutral
Salt is a common seasoning that enhances flavor in foods. Excessive consumption can lead to high blood pressure and other cardiovascular issues. It is important to consume in moderation to avoid health risks.
Risks
Excessive intake can lead to high blood pressure and increased risk of cardiovascular diseases.
Benefits
Enhances flavor and is essential for various bodily functions when consumed in moderation.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Enhances dough texture and flavor through natural fermentation, improving nutrient availability.
Dried wheat spongeNeutral
Dried wheat sponge is used in baking to improve dough texture and volume. It is a processed form of wheat, similar to wheat flour, and does not offer significant nutritional benefits. It primarily serves a functional role in baking.
Benefits
Improves dough texture and volume, enhancing the quality of baked goods.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to blood sugar spikes and may lack essential nutrients found in whole grains.
Benefits
Provides structure and texture to baked goods, making it a versatile ingredient in cooking and baking.
Defatted soy flourBad
Defatted soy flour is a processed ingredient used to increase protein content in foods. It may contain anti-nutrients that affect mineral absorption and is often genetically modified. Whole soy products are generally more beneficial than processed soy ingredients.
Risks
May contain anti-nutrients and is often genetically modified, which can be a concern for some consumers.
Benefits
Provides a source of protein, though less beneficial than whole soy products.
Processing
Processed Foods
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