New york style crust pizza

100
Safe
Safety Score (out of 100)

New york style crust pizza receives a safety score of 100/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. None of the ingredients in this product are flagged for safety concerns by FDA or CSPI databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.

Barcode
0681131171236
Nutri-Score
d
NOVA Group
4 — Ultra-processed
Serving Size
0.125 PIZZA (149 g)

What the Data Says About

New york style crust pizza carries a composite safety score of 100/100, which we classify as "Safe" on our four-tier shelf-label framework. The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest.

Our scan did not identify any ingredients in this product that FDA SAFFA or CSPI Chemical Cuisine data flags as requiring caution or avoidance at the time of analysis. That is a meaningful clean-label signal, though it does not account for personal allergens, regional recalls, or inspection findings not reflected in federal additive databases. The per-ingredient breakdown below shows the source-level classification for each component.

On the NOVA processing scale, New york style crust pizza is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone. The Nutri-Score grade of D reflects nutritional balance — calories, saturated fat, sugar, sodium versus fiber, protein, and produce content — which again is a distinct dimension from additive safety and worth weighing alongside the scores above.

Safety Profile at a Glance

Composite safety metrics for New york style crust pizza
Metric Value Source
PlainFoodSafe Score 100/100 FDA SAFFA + CSPI composite
Flagged ingredients 0 CSPI/FDA review
NOVA processing group Group 4 OpenFoodFacts
Nutri-Score D OpenFoodFacts

Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.

Ingredient Safety Analysis

1
Toppings: Low-moisture Mozzarella Cheese
2
Pasteurized Milk
3
Cheese Cultures
4
Salt
Flavoring
Cut Back
5
Enzymes
6
Sauce
7
Organic Tomato Puree
8
Water
9
Tomato Paste
10
Or Less Of Sugar
11
Spices
12
Soybean Oil
13
Citric Acid
ANTIMICROBIAL AGENT, ANTIOXIDANT, ENZYME, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, LEAVENING AGENT, PH CONTROL AGENT, SEQUESTRANT, SOLVENT OR VEHICLE, SURFACE-ACTIVE AGENT
Safe GRAS
14
Xanthan Gum
ANTICAKING AGENT OR FREE-FLOW AGENT, COLOR OR COLORING ADJUNCT, DRYING AGENT, EMULSIFIER OR EMULSIFIER SALT, FORMULATION AID, PROCESSING AID, SOLVENT OR VEHICLE, STABILIZER OR THICKENER, SURFACE-FINISHING AGENT, TEXTURIZER
Approved
15
Onion
16
Garlic
FLAVORING AGENT OR ADJUVANT
GRAS
17
Gruyere Cheese
18
Grated Asiago Medium Cheese
19
Asiago Medium Cheese
20
Powdered Cellulose Added To Prevent Caking
21
Natamycin
FUMIGANT
Safe Approved
22
A Natural Mold Inhibitor
23
Shredded Fontina Cheese
24
Fontina Cheese
25
Grated Romano Cheese
26
Romano Cheese Made From Cow's Milk
27
Spices. Crust: Enriched Wheat Flour
28
Wheat Flour
29
Niacin
NUTRIENT SUPPLEMENT
GRAS
30
Reduced Iron
31
Thiamine Mononitrate
NUTRIENT SUPPLEMENT
GRAS
32
Riboflavin
COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT
GRAS
33
Folic Acid
NUTRIENT SUPPLEMENT
Approved
34
Enzyme
35
Ascorbic Acid As A Dough Conditioner
36
Yeast
37
Bread Crumbs
38
Sugar
Sweetener
Cut Back
39
Cultured Wheat Starch
40
Preservative
41
Olive Oil
42
Sodium Bicarbonate
EMULSIFIER OR EMULSIFIER SALT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, LEAVENING AGENT, NUTRIENT SUPPLEMENT, PH CONTROL AGENT, PROCESSING AID, SOLVENT OR VEHICLE
GRAS
43
Sodium Aluminum Phosphate
44
Honey
45
L-cysteine
DOUGH STRENGTHENER, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, FLOUR TREATING AGENT, NUTRIENT SUPPLEMENT
GRAS

Full Ingredient List

Toppings: low-moisture mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), sauce (tomato puree [water, tomato paste], contains 2% or less of sugar, spices, salt, soybean oil, citric acid, xanthan gum, dehydrated onion, dehydrated garlic), gruyere cheese (pasteurized milk, cheese cultures, salt, enzymes), grated asiago medium cheese (asiago medium cheese (pasteurized milk, cheese cultures, salt, enzymes), powdered cellulose added to prevent caking, natamycin [a mold inhibitor]), shredded fontina cheese (fontina cheese [pasteurized milk, cheese cultures, salt, enzymes], powdered cellulose added to prevent caking, natamycin [a mold inhibitor]), grated romano cheese (romano cheese made from cow's milk [pasteurized milk, cheese cultures, salt, enzymes], powdered cellulose added to prevent caking, natamycin [a mold inhibitor]), spices. crust: enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid as a dough conditioner), water, soybean oil, yeast, bread crumbs (wheat flour, yeast, sugar, salt), sugar, salt, cultured wheat starch (preservative), olive oil, sodium bicarbonate, sodium aluminum phosphate, honey, l-cysteine, citric acid (preservative).

Categories

Meals Pizzas pies and quiches Pizzas

Data Sources

Data as of 2025. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.

Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.

This information is for reference only and does not constitute dietary or medical advice.

Related

Data sourced from official FDA, USDA, and CDC food-safety databases. See our methodology for details. Retrieved and formatted by PlainFoodSafe Editorial