Pizza Calories?

catgb56

How do you figure out calorie count for home-made pizza? It's a Friday night ritual and would like to know how to figure out what I'm eating calorie-wise.

jjpptt2

Build it as a meal/recipe. If it's something you make/eat regularly, it's probably worth the time.

Tacklewasher

jjpptt2 wrote: »

Build it as a meal/recipe. If it's something you make/eat regularly, it's probably worth the time.

^^This. Works pretty good. Only issue becomes when you change up the recipe from time to time (is it always 500g of pepperoni?).

I gave up on building my own when I found I could buy frozen Dr. Oetker, pretty low cal pizza for $3 (Cdn).

murp4069

Yes, use the recipe builder. If you make the same pizza every Friday night (with approximately the same ingredients and amount of ingredients) you can use the same entry every Friday.

jjpptt2

If you build it as a meal and then log the meal (or a portion of it), MFP will add each of the ingredients to you diary... so it's very easy to alter a given ingredient if your recipe changed that week.

If you build/log it as a recipe, MFP just adds a single line to your diary.

As such, I find the meals option to be much more flexible (usable) than the recipe option.

MelanieCN77

If you're making it at home, just use the recipe builder. I made pizza last week using the TJ's pre-made dough. Throw it all in the recipe builder, call it 8 servings and cut into 8 slices. You could be more exact by using weights but honestly that would be such a drag for pizza and probably not achieve too much more precision. Also it's pizza night, enjoy.

JeromeBarry1

The most complex part of figuring calories in my homemade pizza is in the homemade sourdough crust.

When I make the dough, I make a batch of 4 or 6 individual dough balls. To make this batch, I use a known weight of water, a known weight of salt, and a known weight of sourdough starter.
To make the sourdough starter, I use a known weight of water and a known weight of flour. This happens to be a 50-50 mixture so the 50 grams of starter in my pizza dough is 25 grams of flour and 25 grams of water.
The known weight of added flour and the known weight of added water gives me a known ratio of flour in the dough. I keep that ratio number in a spreadsheet at home. It's close to 86/140.

When I separate the big batch of dough into individual pizza dough balls, I aim to make each dough ball weigh 140 grams. The flour ratio applied to that number means that I can log about 86 grams of flour in my pizza recipe. As it happens, my recipe uses a database entry which is in cups, so I use convertunits.com to convert 86 grams of flour to .35 cups.

After that, logging accurately the olive oil is done by putting the bottle of oil on the scale, pressing "tare" to set the scale to 0, then pour my oil and weigh the bottle again. The negative number on the scale is the positive amount of oil I log. I do the same for pizza sauce.

The easy stuff is weighing and logging the vegetables, cheese, meat, and chia seeds I add to my pizza.

I eat the whole thing for a meal, so I don't have to calculate partial fractions. Yesterday it was about 553 calories.

catgb56

Thanks so much everyone!!! When spouse makes my pizza I will pay attention to what he's putting on and guess-timate the amount or pieces of veggies, different cheese. It's pretty much the same for me every Friday, only diff would be the pre-made dough.
He told me to give up the pizza but that will never happen. lol Just need to eat less of it (usually a 10-12" size.
thanks again for your help!!

catgb56

Did the count on the pizza - omg!! :over 1200 calories and that's without the veggies...so will be eating very small portions. But it's once a week - have to indulge every now and then, right?

livingleanlivingclean

catgb56 wrote: »

Did the count on the pizza - omg!! :over 1200 calories and that's without the veggies...so will be eating very small portions. But it's once a week - have to indulge every now and then, right?

How big is it, and what are you putting on it?

I generally make a BBQ pizza with lots of vegies, sugar free bbq sauce, low fat cheese, a little meat (ham/chicken/bacon/etc). I use a premade dough, and roll it thin to get a decent plate sized pizza

catgb56

Hubby makes me about a 10-12", pre-made dough, with provolone, mozza cheeses and pizza sauce; on the thin side. Veggies are usually peppers, sometimes pineapple.

capaul42

I use the recipe builder for my homemade pizza. And I edit it every time for exact ingredient count. Editing recipes isn't that hard. I know I'm not going to have the exact same amount of meat (we use ground beef) each time so it's just as easy to edit it. Same for the sauce and cheese. Sometimes I want it really cheesy.

It takes just as long to edit the recipe as meal ingredients. And servings are easier to figure out. I make the whole pizza the servings in weight and weigh my portion. So last night my whole pizza was 540g and my portion was114g.

nutmegoreo

catgb56 wrote: »

Did the count on the pizza - omg!! :over 1200 calories and that's without the veggies...so will be eating very small portions. But it's once a week - have to indulge every now and then, right?

As an option to help keep this tradition (since you seem to really enjoy it), you could eat a little less the rest of the week. Say 100 calories per day less, and that will cover 600 calories of your pizza.

Lounmoun

I would enter it as meal or recipe.

I bet a lot of calories are coming from the crust. Another pre-made pizza crust option that might be lower calorie is a flour tortilla.