Homemade Pizza
Schila64
Posts: 240 Member
How do you calculate your calories on homemade pizza? My crust recipe, per the numbers I entered here gives me 90 Calories/Slice. Then I guess I would have the measure the rest of the ingredients. For the Tomato Sauce, since I make my own Tomato Sauce entered here and figure out how much I will add to the one pizza crust. Is that how you come with a number for each slice? Here is a picture of the two pizzas I regularly make: One is Spinach and Broccoli and the other one is Vegetables with ANCHOVIES..... I know..there are lots of people that don't like anchovies..but I love the.....
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Replies
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Plug everything into the recipe calculator for the most accurate data. You've already got the crust. The calorie count for sauce is going to be rather small. The meats (in any) and cheese will be the biggest factors (besides the crust).
If you spread 8 oz. of cheese on one pizza and you got 8 slices....then you're at 1 ounce of cheese per slice.
Looks yummy!0 -
You can use the recipe builder to enter all ingredients for one pizza, then enter the servings as however many slices you cut it into (probably 6 - 8). Then just log the number of servings = number of pieces eaten.0
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Oh man, that looks GOOOOOD!
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I will third the suggestion to use the recipe builder.
Your pizza looks really good. My husband made us homemade pizza for Christmas dinner. We hadn't had it in a long time and at first I was bummed about having it for Christmas instead of a bigger meal. But it was so good (and no work for me!) that I changed my mind. He was right, I was wrong
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Here is one that I made in another occasion. Can you spot the photo bomb? Yep, that is one of my doggies, waiting for his piece...LOL
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First of, they look yummy!
Second, I usually just put all ingredients in recipe builder, and then divide it with the number of slices.
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there's a recipe builder?
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I will third the suggestion to use the recipe builder.
Your pizza looks really good. My husband made us homemade pizza for Christmas dinner. We hadn't had it in a long time and at first I was bummed about having it for Christmas instead of a bigger meal. But it was so good (and no work for me!) that I changed my mind. He was right, I was wrong
That's so funny. My family elected to make pizza for Christmas Eve -- it was lots of fun.0 -
OHH!!! My! They look so good. I
Anchovies.
If I may ask I'm really interested in knowing - What dough you use?0 -
@Tomk652015 - On the menu go to Food -> Recipes -> Enter New Recipe
You'll see this page
http://www.myfitnesspal.com/recipe/calculator0 -
@Tomk652015 - On the menu go to Food -> Recipes -> Enter New Recipe
You'll see this page
http://www.myfitnesspal.com/recipe/calculator
Thanks!0 -
OHH!!! My! They look so good. I Anchovies.
If I may ask I'm really interested in knowing - What dough you use?
It's a little book that I have for pizza.
This is the recipe
1/2 Cup Of Flour ( I buy 00 Flour)
1/2 Tsp Salt
1 Tsp Yeast
2 Tbsp Olive Oil
1/2 to 2/3 Cups of Warm Water.
I dissolve the yeast in a little bit of warm water and let rest for 10 min. Then I add to the flour with the rest of ing and knead. Let rise 1 hour and then make my pizza.
I bake it in a Pizza Stone with oven at 515 degrees.
Here are other pictures that I found of pizzas that I have made and preparing the dough with ingredients
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OHH!!! My! They look so good. I Anchovies.
If I may ask I'm really interested in knowing - What dough you use?
It's a little book that I have for pizza.
This is the recipe
1/2 Cup Of Flour ( I buy 00 Flour)
1/2 Tsp Salt
1 Tsp Yeast
2 Tbsp Olive Oil
1/2 to 2/3 Cups of Warm Water.
I dissolve the yeast in a little bit of warm water and let rest for 10 min. Then I add to the flour with the rest of ing and knead. Let rise 1 hour and then make my pizza.
I bake it in a Pizza Stone with oven at 515 degrees.
Here are other pictures that I found of pizzas that I have made and preparing the dough with ingredients
The pizza stones make a big difference. I'm a complete convert to them.0 -
Plug everything in the recipe calculator, weigh your pizza when it's cooked and enter that as the number of servings... then weigh your slice and enter that as the number of servings you ate.
I made some last week end and just ended up making a smaller one for me... just did a recipe for the dough and weighed my piece, then entered the ingredients I used.
On a side note - how do you all manage to make them so nicely round? Mine always end up 'weird' shaped.0 -
In for pizza0
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Definitely making pizza this weekend...0
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Looks great! Two questions for you: how much is half a cup of flour? Weighing everything in grams I haven't the slightest what a cup is or how much.
And 515 degrees C? Phew.. how could I make pizza in an oven that only goes up to 250 degrees C? Will it work?0 -
OHH!!! My! They look so good. I Anchovies.
If I may ask I'm really interested in knowing - What dough you use?
It's a little book that I have for pizza.
This is the recipe
1/2 Cup Of Flour ( I buy 00 Flour)
1/2 Tsp Salt
1 Tsp Yeast
2 Tbsp Olive Oil
1/2 to 2/3 Cups of Warm Water.
I dissolve the yeast in a little bit of warm water and let rest for 10 min. Then I add to the flour with the rest of ing and knead. Let rise 1 hour and then make my pizza.
I bake it in a Pizza Stone with oven at 515 degrees.
Here are other pictures that I found of pizzas that I have made and preparing the dough with ingredients
Thank you so much.0 -
A half a cup of flour is about 60-65 grams. Also, the oven temperature is 515 degF, which is 268 degC. The recipe should still work at 250 degC, but it might take a little longer to cook.Looks great! Two questions for you: how much is half a cup of flour? Weighing everything in grams I haven't the slightest what a cup is or how much.
And 515 degrees C? Phew.. how could I make pizza in an oven that only goes up to 250 degrees C? Will it work?
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Correct ACHEBEN. I swear by the pizza stone. The outcome is the best.
A half a cup of flour is about 60-65 grams. Also, the oven temperature is 515 degF, which is 268 degC. The recipe should still work at 250 degC, but it might take a little longer to cook.Looks great! Two questions for you: how much is half a cup of flour? Weighing everything in grams I haven't the slightest what a cup is or how much.
And 515 degrees C? Phew.. how could I make pizza in an oven that only goes up to 250 degrees C? Will it work?
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Cool! I know what we'll be doing over the weekend, provided the yeast is still good. And then we still have a very special bottle of gin (Monkey 47) that we still haven't opened yet. Still no pizzastone, but anyway, lets improvise and see how it turns out. Oh, and anchovies!0
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We use pizza stones for our homemade pizza as well.
To calculate calories I just take the calories in the flour, tomato sauce, and toppings and calculate a portion of the total amount.0 -
Oh my. That looks divine. What cheese did you use? Just mozzarella?0
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Plain Mozzarella.... Yummm . Made them again last night. Over did it with my 1260 cal per day but I'm back on trackhaninesloss wrote: »Oh my. That looks divine. What cheese did you use? Just mozzarella?
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Made this one this past weekend . Shrimp Pesto Pizza. This is my favorite from now on1 -
Yay for homemade pizza!!! We love pizza in my house and make it every Saturday. I just made my dough for tomorrow. I let mine ferment in the fridge for 24 hours. I have found it makes a big difference in the taste of the crust. I just pull it out of the fridge about 2-3 hours before making to get it to room temp.
I never believed in the hype about "00" or "caputo" flour for crust, but I caved and bought some. Definitely worth switching from AP or bread flour.1 -
As others have said, I enter individual ingredients in to my diary. If there is a particular type that I make more often, I put it into a recipe format.
I use lavash as my crust. Love it. Thin and crispy.
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