What calorie count do you use for Pizza?
Microscopes
Posts: 92 Member
Curious what everyone uses for a calorie count for a slice of regular thick pizza with cheese/pepperoni.
The only reason I ask is the MAJOR variance in calories in the MFP database.
From 100 calories per slice to 700 calories per slice, it's harden to find a semi-accurate calorie count.
I chose a middle ground at 360 per slice. What do you use?
The only reason I ask is the MAJOR variance in calories in the MFP database.
From 100 calories per slice to 700 calories per slice, it's harden to find a semi-accurate calorie count.
I chose a middle ground at 360 per slice. What do you use?
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Replies
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What brand is it? If it's a large enough chain, they should provide their own calorie information, or someone here may be able to help you find it.
But yeah, if I absolutely can't find the same brand, I'll look at pictures of other brands and choose whatever looks the closest, or do what you did and pick in the middle.0 -
Depends on the specific pizza. If I make it myself I create a recipe. If from a chain with nutrition information available (usually not, sigh, although I had some Lou Malnati's a couple of weeks ago), then it's easy, just make sure the size is correct. Otherwise, I guess or compare it to a chain pizza I'm familiar with.0
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If I get a frozen one, I use the calories on the package, if I make one myself, I count each ingredient I used, if I buy one from a pizzeria that does not offer nutrition facts of their wares... I just say *kitten* it and say that's the last calories for today since it's 99% in the evening when I get one anyway. Same goes for any other foods I have during social outings.0
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What brand is it? If it's a large enough chain, they should provide their own calorie information, or someone here may be able to help you find it.
But yeah, if I absolutely can't find the same brand, I'll look at pictures of other brands and choose whatever looks the closest, or do what you did and pick in the middle.
Local pizza place
They have no idea what calories are in their pizza.0 -
To be honest that's much more like what I do these days. Or I just log 1000 calories if I do the pizza at an Italian place thing (or any meal out unless it's more than my usual meal out).
When I was actively losing and trying to log well and going out a couple times a week I'd try to estimate ingredients and then add a bunch more olive oil or butter than I thought was there from observation, because restaurants.0 -
Just assume the thicker the crust, the higher the calorie count.
The more cheese there is, the higher the calorie count.
Pesto, alfredo, etc sauce instead of tomato sauce up the calorie count.
Meat instead of veggies, particularly sausage, up the calorie count.0 -
Microscopes wrote: »Curious what everyone uses for a calorie count for a slice of regular thick pizza with cheese/pepperoni.
The only reason I ask is the MAJOR variance in calories in the MFP database.
From 100 calories per slice to 700 calories per slice, it's harden to find a semi-accurate calorie count.
I chose a middle ground at 360 per slice. What do you use?
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Just go to pizza huts web site and use their data on the closet match.0
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I try to weigh it if possible and go with the most calorie dense one I can find on MFP. If I can't weigh, I eyeball it and will even add a little of a serving. Not all slices are cut equally. They can vary by 50% in my experience. For example a slice of Hot n Ready from Little Caesars is 99 grams. I often grab slices that are closer to 150g.0
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I try to weigh it if possible and go with the most calorie dense one I can find on MFP. If I can't weigh, I eyeball it and will even add a little of a serving. Not all slices are cut equally. They can vary by 50% in my experience. For example a slice of Hot n Ready from Little Caesars is 99 grams. I often grab slices that are closer to 150g.
That's a good idea.
I guess i'll just log 900 calories for the 2 slices and keep it moving.0 -
I only eat Dominos pizza, and they have a page called "Cal-O-Meter" that you can click the toppings/pizza size/etc on and it'll tell you how many cals per slice.0
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I took the USDA database and wrote a query to easily search for a food item. The exported spreadsheet is what the database has for Pizza. The xlsx file is for Microsoft Excel. If you don't own Excel then you can use the ods file with Open Office or Libre Office, both of which are free open source software. The forums would not allow me to post the file here so I placed them on my website. I also posted the data in a PDF file in the Nutrition Data label format from a report I created.
http://mystic-nights.com/forums/viewtopic.php?f=58&t=2233
Libre Office
http://www.libreoffice.org/
Open Office
https://www.openoffice.org/0 -
I approximate local pizza places with Domino's nutrition, close enough for gov't work.0
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elkhunter7x6 wrote: »Just go to pizza huts web site and use their data on the closet match.
This is what I do anytime I eat at a locally owned restaurant. I just find a chain restaurant that has similar dishes and use their info. Sometimes you just have to make the best guess you can.0 -
I make my own pizza on whole wheat totilla shells. I put pizza sauce, then my toppings, then a bit of cheese and you've got delicious low carb low calorie pizza. Bake for 10 mins on 500, then broil for a min to melt cheese. You will not know you're not eating the real thing. One tortilla shell has 70 cals, then you add your toppings and cheese. Two is normally plenty, unless I'm really hungry then I have 3. I use Grimms pizza slices. Very low cal.
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Oh well my favorite food !!! I only eat neapolitan style pizza at Italian places - so if they do it correctly , each pizza dough ball is betw 180- 250 grams, tomatoes sauce 60 grams, bufala mozzarella 80g, extra virgin olive oil 4-5 gram , salt and basil. Omg i just want one now!0
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Trinique34 wrote: »I make my own pizza on whole wheat totilla shells. I put pizza sauce, then my toppings, then a bit of cheese and you've got delicious low carb low calorie pizza. Bake for 10 mins on 500, then broil for a min to melt cheese. You will not know you're not eating the real thing. One tortilla shell has 70 cals, then you add your toppings and cheese. Two is normally plenty, unless I'm really hungry then I have 3. I use Grimms pizza slices. Very low cal.
I'm surprised a tortilla shell is able to hold the weight of the toppings when you pick it up?0 -
I took the USDA database and wrote a query to easily search for a food item. The exported spreadsheet is what the database has for Pizza. The xlsx file is for Microsoft Excel. If you don't own Excel then you can use the ods file with Open Office or Libre Office, both of which are free open source software. The forums would not allow me to post the file here so I placed them on my website. I also posted the data in a PDF file in the Nutrition Data label format from a report I created.
http://mystic-nights.com/forums/viewtopic.php?f=58&t=2233
Libre Office
http://www.libreoffice.org/
Open Office
https://www.openoffice.org/
Thank you.0 -
Trinique34 wrote: »I make my own pizza on whole wheat totilla shells. I put pizza sauce, then my toppings, then a bit of cheese and you've got delicious low carb low calorie pizza. Bake for 10 mins on 500, then broil for a min to melt cheese. You will not know you're not eating the real thing. One tortilla shell has 70 cals, then you add your toppings and cheese. Two is normally plenty, unless I'm really hungry then I have 3. I use Grimms pizza slices. Very low cal.
I do the same but use wholemeal pitta bread with tomato puree base then whatever toppings and mozarella cheese (as lower in fat and calories) and grill or cook in oven for 10 mins. Yum yum really does satisfy my pizza craving and is about half the calories of a 10" pizza for 2 pittas.0 -
Here's the nutritional guide for a large chain, it is the uk version but you can google it for other countries
http://corporate.dominos.co.uk/Media/Default/CSR/Nutritional info -TAFL/Nutritional Info - May 2014-1.pdf0 -
Just log a best guess estimate from Dominoes, Pizza Hut, Papa Johns etc. using a comparable pizza.0
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Microscopes wrote: »Trinique34 wrote: »I make my own pizza on whole wheat totilla shells. I put pizza sauce, then my toppings, then a bit of cheese and you've got delicious low carb low calorie pizza. Bake for 10 mins on 500, then broil for a min to melt cheese. You will not know you're not eating the real thing. One tortilla shell has 70 cals, then you add your toppings and cheese. Two is normally plenty, unless I'm really hungry then I have 3. I use Grimms pizza slices. Very low cal.
I'm surprised a tortilla shell is able to hold the weight of the toppings when you pick it up?
It does. I cut it into four so it's easier to eat. The ends get crispy so it's not soggy. I also only put a small tbsp of pizza sauce. When I first started making it it got soggy because I put too much sauce.0 -
It depends on the pizza place I go. Most I can find in the system surprisingly even Pizza king but, there is a place here that serves New York style slices so I use the info for sbarro because the size is comparable.0
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Microscopes wrote: »Curious what everyone uses for a calorie count for a slice of regular thick pizza with cheese/pepperoni.
The only reason I ask is the MAJOR variance in calories in the MFP database.
From 100 calories per slice to 700 calories per slice, it's harden to find a semi-accurate calorie count.
I chose a middle ground at 360 per slice. What do you use?
Have you thought about weighing the slices you eat? I would do that and record it by the ounce or grams. That's what I've done in the past with a generic pizza.0 -
For pizza I search the nutrition information by the barcode on the package or the website if say,I order out like from a pizza chain. I am still new to learning all the tools on here but I am sure there is an option on here to create your meals if you make your own pizza too.
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All of it.0
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Oh well my favorite food !!! I only eat neapolitan style pizza at Italian places - so if they do it correctly , each pizza dough ball is betw 180- 250 grams, tomatoes sauce 60 grams, bufala mozzarella 80g, extra virgin olive oil 4-5 gram , salt and basil. Omg i just want one now!
I think I was watching Food Network about 5-6 years ago and they were showing the history of Pizza Margherita. The show visited a pizzeria in Italy to show how it was done by the natives. I clearly remember thinking 'There is literally nothing on that pizza!'. What I meant was, it wasn't drowning in cheese and 10,000 toppings.
Fast forward to today where I make that pizza every Friday night. Probably the only real thing I do different is add a few more roma tomato slices and way more fresh basil (I luv basil, sry). I also am too cheap to buy 00 flour. I still get good results for my dough with bread flour, so whatever. An alternate version I make just adds a little bit of prosciutto. I really can't stand greasy crust pizza drowning in cheese and heavy meat toppings anymore. Make that bad boy on the grill or in a dedicated outdoor oven. NOM and the calories are much more reasonable. Now I wish today was Friday! Oh well. 0 -
Microscopes wrote: »What brand is it? If it's a large enough chain, they should provide their own calorie information, or someone here may be able to help you find it.
But yeah, if I absolutely can't find the same brand, I'll look at pictures of other brands and choose whatever looks the closest, or do what you did and pick in the middle.
Local pizza place
They have no idea what calories are in their pizza.
Go for the highest one then. It's likely to be close enough, and in the future plan ahead and go somewhere that the information is available. I always do a pre-meal Google on places to get a look at their menu and nutrition facts0 -
CrabNebula wrote: »Oh well my favorite food !!! I only eat neapolitan style pizza at Italian places - so if they do it correctly , each pizza dough ball is betw 180- 250 grams, tomatoes sauce 60 grams, bufala mozzarella 80g, extra virgin olive oil 4-5 gram , salt and basil. Omg i just want one now!
I think I was watching Food Network about 5-6 years ago and they were showing the history of Pizza Margherita. The show visited a pizzeria in Italy to show how it was done by the natives. I clearly remember thinking 'There is literally nothing on that pizza!'. What I meant was, it wasn't drowning in cheese and 10,000 toppings.
Fast forward to today where I make that pizza every Friday night. Probably the only real thing I do different is add a few more roma tomato slices and way more fresh basil (I luv basil, sry). I also am too cheap to buy 00 flour. I still get good results for my dough with bread flour, so whatever. An alternate version I make just adds a little bit of prosciutto. I really can't stand greasy crust pizza drowning in cheese and heavy meat toppings anymore. Make that bad boy on the grill or in a dedicated outdoor oven. NOM and the calories are much more reasonable. Now I wish today was Friday! Oh well.
Me too !!! i could eat it everyday, but i don't count cos I am Italian (born and raised) and i could eat pizza and pasta everyday. I actually digest pasta like if it is water!!! Its amazing i could eat like a 300 grams and feel so light ( of course I don't do that)0
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