Homemade Pizza

Schila64
Schila64 Posts: 240 Member
edited November 13 in Food and Nutrition
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.....lt4h9sx2oh6f.jpg
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Replies

  • TeaBea
    TeaBea Posts: 14,517 Member
    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!
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    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.
  • Schila64
    Schila64 Posts: 240 Member
    TeaBea wrote: »
    Looks yummy!
    It is. I want to say is my favorite food. Since I started this Weight Loss using MFP I haven't cooked pizza but now that I'm down to 133 I think that I can make one this weekend :p

  • dotti1121
    dotti1121 Posts: 751 Member
    Oh man, that looks GOOOOOD! :p
  • jemhh
    jemhh Posts: 14,261 Member
    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 :blush:
  • Schila64
    Schila64 Posts: 240 Member
    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 ctiqjo8oqpgh.jpg
  • GsKiki
    GsKiki Posts: 392 Member
    First of, they look yummy!
    Second, I usually just put all ingredients in recipe builder, and then divide it with the number of slices.

  • T0M_K
    T0M_K Posts: 7,526 Member
    there's a recipe builder? :o
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    jemhh wrote: »
    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 :blush:

    That's so funny. My family elected to make pizza for Christmas Eve -- it was lots of fun.
  • runner475
    runner475 Posts: 1,236 Member
    OHH!!! My! They look so good. I <3 Anchovies.

    If I may ask I'm really interested in knowing - What dough you use?
  • runner475
    runner475 Posts: 1,236 Member
    @Tomk652015 - On the menu go to Food -> Recipes -> Enter New Recipe
    You'll see this page
    http://www.myfitnesspal.com/recipe/calculator
  • T0M_K
    T0M_K Posts: 7,526 Member
    runner475 wrote: »
    @Tomk652015 - On the menu go to Food -> Recipes -> Enter New Recipe
    You'll see this page
    http://www.myfitnesspal.com/recipe/calculator

    Thanks!
  • Schila64
    Schila64 Posts: 240 Member
    runner475 wrote: »
    OHH!!! My! They look so good. I <3 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 ingredients9hdueo4smwiv.jpg
    qginlua0fp69.jpg
    48poz6zlrysc.jpg


  • jemhh
    jemhh Posts: 14,261 Member
    Schila64 wrote: »
    runner475 wrote: »
    OHH!!! My! They look so good. I <3 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 ingredients9hdueo4smwiv.jpg
    qginlua0fp69.jpg
    48poz6zlrysc.jpg


    The pizza stones make a big difference. I'm a complete convert to them.
  • Francl27
    Francl27 Posts: 26,371 Member
    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.
  • Schila64
    Schila64 Posts: 240 Member
    edited January 2016
    Francl27 wrote: »
    On a side note - how do you all manage to make them so nicely round? Mine always end up 'weird' shaped.
    I shape them into round balls when is time to rise so when is ready all I do is flatten it out and start to stretch to the side :D
  • Carlos_421
    Carlos_421 Posts: 5,132 Member
    In for pizza
  • Schila64
    Schila64 Posts: 240 Member
    Definitely making pizza this weekend...
  • yirara
    yirara Posts: 9,986 Member
    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?
  • runner475
    runner475 Posts: 1,236 Member
    Schila64 wrote: »
    runner475 wrote: »
    OHH!!! My! They look so good. I <3 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 ingredients9hdueo4smwiv.jpg
    qginlua0fp69.jpg
    48poz6zlrysc.jpg


    Thank you so much.
  • acheben
    acheben Posts: 476 Member
    yirara wrote: »
    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?
    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.
  • Schila64
    Schila64 Posts: 240 Member
    acheben wrote: »
    yirara wrote: »
    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?
    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.
    Correct ACHEBEN. I swear by the pizza stone. The outcome is the best.
  • yirara
    yirara Posts: 9,986 Member
    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!
  • ForecasterJason
    ForecasterJason Posts: 2,577 Member
    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.
  • haninesloss
    haninesloss Posts: 12 Member
    Oh my. That looks divine. What cheese did you use? Just mozzarella?
  • Schila64
    Schila64 Posts: 240 Member
    Oh my. That looks divine. What cheese did you use? Just mozzarella?
    Plain Mozzarella.... Yummm . Made them again last night. Over did it with my 1260 cal per day but I'm back on track :)

  • Schila64
    Schila64 Posts: 240 Member
    runner475 wrote: »
    OHH!!! My! They look so good. I <3 Anchovies.

    If I may ask I'm really interested in knowing - What dough you use?
    So sorry that I just saw this . If you are still around I'll pass you my own recipe
  • Schila64
    Schila64 Posts: 240 Member
    w3hsniv1evu1.jpg
    Made this one this past weekend . Shrimp Pesto Pizza. This is my favorite from now on
  • Emily3907
    Emily3907 Posts: 1,461 Member
    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.
  • pdxwine
    pdxwine Posts: 389 Member
    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.qd6hgxb6x3sh.jpg
    b4ka2qtiq98x.jpg
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