Do you trust Pizza Hut?
Replies
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lynn_glenmont wrote: »lynn_glenmont wrote: »So just had pizza for dinner, and I actually weighed my pizza before eating it. I had 2 slices (one regular size, one small) that weighed 93 grams.
According to Pizza Hut, 100 grams of pepperoni Pizza is 190 calories.
So my 2 slices were only 176 calories??
Would you believe that?
For the record, one slice is supposed to be 72 grams, and the small slice I was was the typical tiny slice. So I'd believe that the weights are the cooked weight.
ETA this is where I got the nutrition information. We are talking about a pepperoni pan pizza. Maybe I read it wrong?
https://www.pizzahut.co.nz/nutritional-content
I'm in NZ. I've logged 2 slices at 183 calories per slice. Cause rather guess over than under
What is the source of your "according to Pizza Hut" information?
On their website (in the U.S.), the nutritional information is per slice, but if you click on "more info" you get a pop-up that includes the weight of a slice, and I've looked at a half dozen or so, and 100 g of various types of pepperoni pizza (different crusts) range from about 210 kcal to 240 kcal, and if you get the pepperoni lovers, it's more like 280 kcal per 100 g.
This is the site pizzahut.com took me to when I click on full menu nutrition.
These numbers align with those that show up for Pizza Hut and other brands of pepperoni pizza on the USDA nutrition site.
I included the website with the information in my OP. I'm in NZ.
They provide info per slice and tell you the weight of each slice, and per 100g.
If the US data is 210 - 240 calories per 100g of pizza then my NZ equivalent of 190 calories probably is fairly accurate then given inevitable difference in ratios of topping vs base etc
I VPN'd into NZ to see your nutritional info and you're not lying, that's what the site says. I just... have a hard time believing it. Or that if it's true, that that's pizza. Less than 40 combined grams of fat, protein, and carbs? That means close to 60% water content. Is it basically tomato sauce, with a side of dough and cheese? The US numbers are 291 per 100g, which is a pretty sizeable difference. It's hard for me to imagine what 190 calories per 100g pizza tastes like.
ETA: The US Pizza hut site is saying 260 per 100g, not 290. But that's still a pretty big difference.
The US portion sizes are extremely large compared to other countries. Just look at their soda sizes compared to ours. So it’s no shock that their portion sizes for pizza will be smaller than the US.
This is about 100g to 100g comparisons. Has nothing to do with portion size.
You’re right. I should have explained my thought process better. They’re changing the ratio of things to make it less calorie dense compared to the US counterpart. Plus, I wouldn’t be surprised if their pizza was less greasy as well. That’s what I was getting at about portion, portion of the ingredients. I should have worded that better.
Unless it's a big pile of tomato sauce with a few croutons, some grated cheese, and a single wafer thin slice of pepperoni ... I'm not seeing it. It's still 100 g of something, and all the components of a pepperoni pizza other than tomato sauce (i.e., bread base, cheese, and pepperoni) are substantially more than 190 calories per 100 g.
In the U.S., tomato sauce might account for 10% to 15% of the weight of a pizza, if they're fairly heavy handed (by U.S. standards). The match does not work to pull the calories down unless there's a whole lot more tomato sauce on a New Zealand pizza. Or they're putting some other heavy but low-calorie ingredient on it.
I find the 100 g slices suspicious -- just a weirdly even number for a slice to happen to come out to. What is the diameter (or length and width if rectangular) of this pizza? How many slices is is cut into? Would you describe the crust as thin and crispy, hand-tossed, or pan?
they're not 100 gram slices, just nutrition per 100 grams (that's a standard number to use). The picture of that pizza looks pretty close to what Pizza Hutt serves here. It does feel like it has more moisture than other pizza places, but it's still a bit weird. I thought if I at least get the bread out of the equation since it's usually a known number we may be able to estimate how many calories would be left for all the toppings. My only issue the tomato sauce moisture soaked into the bread, so I'm still unsure how to do it.1 -
Nony_Mouse wrote: »lynn_glenmont wrote: »lynn_glenmont wrote: »So just had pizza for dinner, and I actually weighed my pizza before eating it. I had 2 slices (one regular size, one small) that weighed 93 grams.
According to Pizza Hut, 100 grams of pepperoni Pizza is 190 calories.
So my 2 slices were only 176 calories??
Would you believe that?
For the record, one slice is supposed to be 72 grams, and the small slice I was was the typical tiny slice. So I'd believe that the weights are the cooked weight.
ETA this is where I got the nutrition information. We are talking about a pepperoni pan pizza. Maybe I read it wrong?
https://www.pizzahut.co.nz/nutritional-content
I'm in NZ. I've logged 2 slices at 183 calories per slice. Cause rather guess over than under
What is the source of your "according to Pizza Hut" information?
On their website (in the U.S.), the nutritional information is per slice, but if you click on "more info" you get a pop-up that includes the weight of a slice, and I've looked at a half dozen or so, and 100 g of various types of pepperoni pizza (different crusts) range from about 210 kcal to 240 kcal, and if you get the pepperoni lovers, it's more like 280 kcal per 100 g.
This is the site pizzahut.com took me to when I click on full menu nutrition.
These numbers align with those that show up for Pizza Hut and other brands of pepperoni pizza on the USDA nutrition site.
I included the website with the information in my OP. I'm in NZ.
They provide info per slice and tell you the weight of each slice, and per 100g.
If the US data is 210 - 240 calories per 100g of pizza then my NZ equivalent of 190 calories probably is fairly accurate then given inevitable difference in ratios of topping vs base etc
I VPN'd into NZ to see your nutritional info and you're not lying, that's what the site says. I just... have a hard time believing it. Or that if it's true, that that's pizza. Less than 40 combined grams of fat, protein, and carbs? That means close to 60% water content. Is it basically tomato sauce, with a side of dough and cheese? The US numbers are 291 per 100g, which is a pretty sizeable difference. It's hard for me to imagine what 190 calories per 100g pizza tastes like.
ETA: The US Pizza hut site is saying 260 per 100g, not 290. But that's still a pretty big difference.
The US portion sizes are extremely large compared to other countries. Just look at their soda sizes compared to ours. So it’s no shock that their portion sizes for pizza will be smaller than the US.
This is about 100g to 100g comparisons. Has nothing to do with portion size.
You’re right. I should have explained my thought process better. They’re changing the ratio of things to make it less calorie dense compared to the US counterpart. Plus, I wouldn’t be surprised if their pizza was less greasy as well. That’s what I was getting at about portion, portion of the ingredients. I should have worded that better.
Unless it's a big pile of tomato sauce with a few croutons, some grated cheese, and a single wafer thin slice of pepperoni ... I'm not seeing it. It's still 100 g of something, and all the components of a pepperoni pizza other than tomato sauce (i.e., bread base, cheese, and pepperoni) are substantially more than 190 calories per 100 g.
In the U.S., tomato sauce might account for 10% to 15% of the weight of a pizza, if they're fairly heavy handed (by U.S. standards). The match does not work to pull the calories down unless there's a whole lot more tomato sauce on a New Zealand pizza. Or they're putting some other heavy but low-calorie ingredient on it.
I find the 100 g slices suspicious -- just a weirdly even number for a slice to happen to come out to. What is the diameter (or length and width if rectangular) of this pizza? How many slices is is cut into? Would you describe the crust as thin and crispy, hand-tossed, or pan?
1) Croutons on pizza? WTH?? Like the little bits of oily crunchy herbed bread? On a pizza?? But, this pizza is literally sauce, cheese, and an estimated 12 thin slices of pepperoni (as per OP, in a subsequent post), large is (I think) 11";
2) The slices are NOT 100g, as very clearly stated in previous posts. New Zealand nutritional information is given as both 'per serve' (in this case 1 slice, and they give the average weight of a perfectly cut slice - 72g), and per 100g.
I may have to retract my previous statement about trusting the nutritional info though. Having just looked at it again, the loaded pepperoni pizza (which is double pepperoni and cheese, and possibly more akin to what those in the US are used to) is somehow magically slightly fewer calories than the standard pepperoni. I also don't buy that there can be only a 5 calorie difference between a slice of large and extra large. This article from Consumer NZ has Pizza Hut pepperoni at way higher cals, it's a couple of years old and predates the latest version of the nutritional info on Pizza Hut's website: https://www.consumer.org.nz/articles/pizzas
Yeah it's really odd right! Like I hesitate because our laws are usually pretty strict on advertising, and nutritional advertising, but it just doesn't seem right at all to be that low.
I figured if I base it on the databases 199 calories per slice, so that's around 220 per 100 grams. If I log it over, then sweet as. Rather estimate too much than not enough.
If I have pizza this week, I'm totally gonna weigh the toppings and base. Purely for science.
Hmmm wonder if Fair Go would be interested in this haha1 -
https://www.madewithnestle.ca/delissio/delissio-pizzeria-vintage-pepperoni
Points that the 2.4 Cal per gram range is not too far out for pepperoni pizza!
Having said that I am often surprised how... not terrible 1 or 2 slices of pizza are. And how terrible 6 to 8 slices may be ;-)1 -
amusedmonkey wrote: »Nony_Mouse wrote: »amusedmonkey wrote: »I have never seen a pepperoni pizza at less than 2 calories per gram, so I don't know. Could they have confused 100 g with the typical slice size (which is usually 70 grams - 72 grams in your case)? Pepperoni pizza is usually closer to 250-280 calories per 100g, so a 72 gram slice would be very close to the mentioned 190 calories.
I would hazard a guess that perhaps NZ Pizza Hut pizzas are less calorific than their US counterparts? The website's nutritional info has cals by both serve/slice, and per 100g (cos that's how we roll here at the bottom of the world).
It's just that pita bread alone (the closest bread to pizza dough) is about 275 calories per 100 gram, so if we assume 30 something grams of bread per slice that only leaves 100 calories for toppings. I suppose it could work if you only use 10 grams of pepperoni (50 calories). Okay, now I'm curious. Next time I buy a pizza it will be an 11 inch and I will ruin a slice by scraping off the toppings and weighing them lol. I don't live in the US but I log a generic entry, so maybe my pizza is lower in calories too!
No idea why people are disagreeing, though I wonder at the size of your Pita bread to get 275 calories!!. Most of ours are around 140 calories for a 45g piece. I gave you a like, mostly because I want to know what the base v topping weight ratio is! And it will be a while before we have pizza again (she says typing this sitting in McDonald's... I only had a burger and a latte, well within my calories haha. Kids are burning off their lunch on the playground)
I was assuming that amusedmonkey was stating the calories per 100g, not that pita is typically 100g where they live. That said, at 275 calories per 100g, that's fewer calories per gram than the pita you mentioned. Amusingly I was just thinking to myself that I haven't made pita in a while.1 -
amusedmonkey wrote: »Nony_Mouse wrote: »amusedmonkey wrote: »I have never seen a pepperoni pizza at less than 2 calories per gram, so I don't know. Could they have confused 100 g with the typical slice size (which is usually 70 grams - 72 grams in your case)? Pepperoni pizza is usually closer to 250-280 calories per 100g, so a 72 gram slice would be very close to the mentioned 190 calories.
I would hazard a guess that perhaps NZ Pizza Hut pizzas are less calorific than their US counterparts? The website's nutritional info has cals by both serve/slice, and per 100g (cos that's how we roll here at the bottom of the world).
It's just that pita bread alone (the closest bread to pizza dough) is about 275 calories per 100 gram, so if we assume 30 something grams of bread per slice that only leaves 100 calories for toppings. I suppose it could work if you only use 10 grams of pepperoni (50 calories). Okay, now I'm curious. Next time I buy a pizza it will be an 11 inch and I will ruin a slice by scraping off the toppings and weighing them lol. I don't live in the US but I log a generic entry, so maybe my pizza is lower in calories too!
No idea why people are disagreeing, though I wonder at the size of your Pita bread to get 275 calories!!. Most of ours are around 140 calories for a 45g piece. I gave you a like, mostly because I want to know what the base v topping weight ratio is! And it will be a while before we have pizza again (she says typing this sitting in McDonald's... I only had a burger and a latte, well within my calories haha. Kids are burning off their lunch on the playground)
I was assuming that amusedmonkey was stating the calories per 100g, not that pita is typically 100g where they live. That said, at 275 calories per 100g, that's fewer calories per gram than the pita you mentioned. Amusingly I was just thinking to myself that I haven't made pita in a while.
Yeah, I used calories per 100, but pita does come in ~100 here depending on the size. Smallest is about 45 grams (very thin) and largest, while not exactly pita, more like flatbread, is about 250 grams (pretty similar to pizza crust in texture and size now that I think of it). The average size is about 70-90 grams per pita (white bread is lighter for the same size). Here "bread" means pita. That's what we eat daily. If we're buying any other type there are usually added descriptors (like loaf bread, bun, toast bread, French bread...etc).
Edit: I use the generic entry in USDA database. Ours doesn't come with a label since we don't buy bread pre-packed. They're usually sold hot right out of the oven at a bread bakery.3 -
I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.0
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Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Thank you for that insight. Really helped the conversation.6 -
https://www.madewithnestle.ca/delissio/delissio-pizzeria-vintage-pepperoni
Points that the 2.4 Cal per gram range is not too far out for pepperoni pizza!
Having said that I am often surprised how... not terrible 1 or 2 slices of pizza are. And how terrible 6 to 8 slices may be ;-)
It’s always amazing to me how demonized pizza js on here. Not only are the calories manageable if you limit to a couple slices, it can have a decent distribution of macros as well, depending on toppings.5 -
WinoGelato wrote: »https://www.madewithnestle.ca/delissio/delissio-pizzeria-vintage-pepperoni
Points that the 2.4 Cal per gram range is not too far out for pepperoni pizza!
Having said that I am often surprised how... not terrible 1 or 2 slices of pizza are. And how terrible 6 to 8 slices may be ;-)
It’s always amazing to me how demonized pizza js on here. Not only are the calories manageable if you limit to a couple slices, it can have a decent distribution of macros as well, depending on toppings.
I agree. I think the problem with pizza is the same problem as any other food is portion control. Not many have just 2 slices. Many will have half or even a whole pizza.
Chocolate is fine, if you have 2 piece. Have half the block and that's your calories doe the day2 -
WinoGelato wrote: »https://www.madewithnestle.ca/delissio/delissio-pizzeria-vintage-pepperoni
Points that the 2.4 Cal per gram range is not too far out for pepperoni pizza!
Having said that I am often surprised how... not terrible 1 or 2 slices of pizza are. And how terrible 6 to 8 slices may be ;-)
It’s always amazing to me how demonized pizza js on here. Not only are the calories manageable if you limit to a couple slices, it can have a decent distribution of macros as well, depending on toppings.
I agree. I think the problem with pizza is the same problem as any other food is portion control. Not many have just 2 slices. Many will have half or even a whole pizza.
Chocolate is fine, if you have 2 piece. Have half the block and that's your calories doe the day
That's me with pizza. It's rare that I have it and I don't do at least 2000 calories in just pizza when I have it.1 -
I don't eat pizza that often anymore, and when I do, it's not from a chain. Totally not worth it! I remember a few years ago there was a big hubub about the Hut and their "veggie lovers' pizza." They SUGGESTED it did not have meat; however, the crust is made with beef tallow. Kind of pissed some people off. Whatever.
There's a grocery store in town that makes pretty decent pizza by the slice, and sometimes I go to a local pizzeria for a custom slice. The former are pre-made, and the latter my favorite ingredients are roasted red potato + caramelized onions + bacon. It's the stuffed potato pie!
I found an entry in the database for a slice of pizza. It's 300 calories. Kind of surprised me at first, but it seems to fit when I eat it. That said, the one I get from the pizzeria is by far WAY more than that. It's such a rarity, I don't worry too much about it; I just call it a slice o' pie and log three hundred.
Now I want pizza.
My struggle with the database is.... bagels. So many entries, and I have no good idea what the truth is with respect to my local shop. I made a reasonable guess. I have a bagel once or twice a week, so it's more often than pizza.
Good luck!1 -
Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).1 -
Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.8 -
Nony_Mouse wrote: »Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.
See at least three of the posts above mine (including one of the OP's).1 -
Nony_Mouse wrote: »Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.
See at least three of the posts above mine (including one of the OP's).
You mean this post from the OP? I'd say she shares the same sentiment.Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Thank you for that insight. Really helped the conversation.5 -
Nony_Mouse wrote: »Nony_Mouse wrote: »Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.
See at least three of the posts above mine (including one of the OP's).
You mean this post from the OP? I'd say she shares the same sentiment.Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Thank you for that insight. Really helped the conversation.
Was there sarcasm that I just didn't read into it? Sarcasm online is unideal in the best of times. (And now we're actually off topic).1 -
Nony_Mouse wrote: »Nony_Mouse wrote: »Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.
See at least three of the posts above mine (including one of the OP's).
You mean this post from the OP? I'd say she shares the same sentiment.Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Thank you for that insight. Really helped the conversation.
Was there sarcasm that I just didn't read into it? Sarcasm online is unideal in the best of times. (And now we're actually off topic).
I feel confident that reply was dripping with sarcasm. The correct answer to "How many cals in Pizza Hut" is not judging OPs choice if pizza.
Not everyone has good local pizza nearby. And sometimes, you just want someone to deliver tasty food in the shape of a pizza to your door.
OP, I believe pizza cals are always a guess. There are several calorie dense ingredients and even at a chain, I'd bet the proportions depend on the person putting it together. I'd look at a bunch of different chains entries from your part of the world and toppings and pick the highest. The figure on their website does seem a little low to me.5 -
Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
Apologies for taking this a little off track... but not THAT sorry.
@aokoye - if you're in PDX, I'm sure you've been to Sizzle Pie. I've been to their EUG location. Tasty, but the ambiance is too loud. Ken's Artisan Bakery is where I discovered macarons. I need to stay out of that place.
When I worked in a local pizza restaurant (sadly now defunct after 40 years), the dough was hand-made daily. It was made the day before the crusts were rolled out so it could do its first rise thing. Secret ingredients included finely shredded onion. Oh dear lord it was good, even the whole wheat crust. Such a fun restaurant, and GREAT pizza but I swear that 300 calories I'm using for my eating pizza wouldn't have touched that stuff. Cured meats, sure; preservatives. All our vegetables were prepped on site. That was my job. I only worked there a couple years and never "graduated" to pizza cook. I was a salad and sandwich guy, but I helped build pies when time allowed. There was just ONE guy who made the dough. Quite a character. I'm sure he's long deceased by now. He used to like to say he was rolling in dough. Memories!2 -
Nony_Mouse wrote: »Nony_Mouse wrote: »Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.
See at least three of the posts above mine (including one of the OP's).
You mean this post from the OP? I'd say she shares the same sentiment.Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Thank you for that insight. Really helped the conversation.
Was there sarcasm that I just didn't read into it? Sarcasm online is unideal in the best of times. (And now we're actually off topic).
I feel confident that reply was dripping with sarcasm. The correct answer to "How many cals in Pizza Hut" is not judging OPs choice if pizza.
Not everyone has good local pizza nearby. And sometimes, you just want someone to deliver tasty food in the shape of a pizza to your door.
OP, I believe pizza cals are always a guess. There are several calorie dense ingredients and even at a chain, I'd bet the proportions depend on the person putting it together. I'd look at a bunch of different chains entries from your part of the world and toppings and pick the highest. The figure on their website does seem a little low to me.
Even if it was dripping in sarcasm, the first part of my reply still stands - I was what, third in the line of non-pizza hut calorie related replies? Why reply to mine? And in case it wasn't clear, I don't really care what people like or don't like with regards to food - my choice in pizza isn't somehow worse or better, from a universal judgment standpoint, than someone else's.
edit: also had I read sarcasm into the OP's reply, I wouldn't have posted (not including the pita bit from last night).0 -
Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
Apologies for taking this a little off track... but not THAT sorry.
@aokoye - if you're in PDX, I'm sure you've been to Sizzle Pie. I've been to their EUG location. Tasty, but the ambiance is too loud. Ken's Artisan Bakery is where I discovered macarons. I need to stay out of that place.
When I worked in a local pizza restaurant (sadly now defunct after 40 years), the dough was hand-made daily. It was made the day before the crusts were rolled out so it could do its first rise thing. Secret ingredients included finely shredded onion. Oh dear lord it was good, even the whole wheat crust. Such a fun restaurant, and GREAT pizza but I swear that 300 calories I'm using for my eating pizza wouldn't have touched that stuff. Cured meats, sure; preservatives. All our vegetables were prepped on site. That was my job. I only worked there a couple years and never "graduated" to pizza cook. I was a salad and sandwich guy, but I helped build pies when time allowed. There was just ONE guy who made the dough. Quite a character. I'm sure he's long deceased by now. He used to like to say he was rolling in dough. Memories!
I have been to Sizzle Pie! My weird cheese pickiness means that I rarely get pizza there though (I don't like cheese very much/don't like it in most situations - pizza is the only real reason I tried to get myself to like cheese). I suspect the E Burnside location isn't too loud and the W Burnside one is really an issue of when you go, though I haven't been there in a while. I do like some of their vegan pizzas and they also apparently have very good salads. Ken's is great though. I'm meeting a friend at their bakery tomorrow morning and wouldn't be shocked if I end up going over my calories for the day.
Back on the calories topic, another local, not NZ, pizza chain lists their calories for a slice of pepperoni pizza as 249 calories per "medium" slice, by which I'm assuming 1 slice of a 12 inch pizza (though I don't know if they're sliced into 8 or 6 slices nor the weight). The other thing is that the weight is going to be affected by the humidity, though I have no idea by how much. There's also a question of how much oil they're putting in the dough and how thick they're rolling it for a given circumference.1 -
Nony_Mouse wrote: »Nony_Mouse wrote: »Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.
See at least three of the posts above mine (including one of the OP's).
You mean this post from the OP? I'd say she shares the same sentiment.Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Thank you for that insight. Really helped the conversation.
Was there sarcasm that I just didn't read into it? Sarcasm online is unideal in the best of times. (And now we're actually off topic).
I feel confident that reply was dripping with sarcasm. The correct answer to "How many cals in Pizza Hut" is not judging OPs choice if pizza.
Not everyone has good local pizza nearby. And sometimes, you just want someone to deliver tasty food in the shape of a pizza to your door.
OP, I believe pizza cals are always a guess. There are several calorie dense ingredients and even at a chain, I'd bet the proportions depend on the person putting it together. I'd look at a bunch of different chains entries from your part of the world and toppings and pick the highest. The figure on their website does seem a little low to me.
Your sarcasm meter is on point. I believe that what I used was about 11 sarcasm, on a scale of 1 - 10.
Sadly in NZ, especially provincial NZ where I live, "mum and pop" pizza places don't really exist.
This is not a question on quality. It's a question about accuracy of calories.
Oh and to respond to your question as to why I was sarcastic to your post and not the other "I prefer x pizza" is at least those replies also included information related to the original question, and not post to simply comment on my taste in Pizza. For the record, I prefer a local brand called Hells Pizza, particularly their Lust variety, though their Gluttony one is also really good. But my kids don't eat it.
So to the comments on quality, thanks but your comment was markedly unhelpful.4 -
So to the comments on quality, thanks but your comment was markedly unhelpful.
Hey! Let's not all be TOO hasty here! I've learned of at least a couple of pizza places I might want to try out if I ever find myself in Portland! And that's far less unlikely than you and Nony finding yourself there. Well, unless Nony comes to visit and we decide to do some southern driving! But, that's another story!!!
3 -
Nony_Mouse wrote: »Nony_Mouse wrote: »Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.
See at least three of the posts above mine (including one of the OP's).
You mean this post from the OP? I'd say she shares the same sentiment.Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Thank you for that insight. Really helped the conversation.
Was there sarcasm that I just didn't read into it? Sarcasm online is unideal in the best of times. (And now we're actually off topic).
I feel confident that reply was dripping with sarcasm. The correct answer to "How many cals in Pizza Hut" is not judging OPs choice if pizza.
Not everyone has good local pizza nearby. And sometimes, you just want someone to deliver tasty food in the shape of a pizza to your door.
OP, I believe pizza cals are always a guess. There are several calorie dense ingredients and even at a chain, I'd bet the proportions depend on the person putting it together. I'd look at a bunch of different chains entries from your part of the world and toppings and pick the highest. The figure on their website does seem a little low to me.
Your sarcasm meter is on point. I believe that what I used was about 11 sarcasm, on a scale of 1 - 10.
Sadly in NZ, especially provincial NZ where I live, "mum and pop" pizza places don't really exist.
This is not a question on quality. It's a question about accuracy of calories.
Oh and to respond to your question as to why I was sarcastic to your post and not the other "I prefer x pizza" is at least those replies also included information related to the original question, and not post to simply comment on my taste in Pizza. For the record, I prefer a local brand called Hells Pizza, particularly their Lust variety, though their Gluttony one is also really good. But my kids don't eat it.
So to the comments on quality, thanks but your comment was markedly unhelpful.
I don't think you replied to any of my posts that weren't about pita (and calories), but between sarcasm on the internet and the way threading of comments on this website works...
But on the topic of calories, pizza, and pita, MFP calculates that the last time I made pita bread it was nearly 300 calories per piece. I don't remember what each pita weighed, but, like the pizza issue, the "wow that's a lot of calories" was likely a matter of thickness and oil. When I make pita it's thicker than anything I would typically find packaged. Most of that is because I really want there to be a pocket and rolling them as thin as the ones I can find packaged doesn't end up creating the texture and poofyness that I want given what I have available to me kitchen wise. I also may be using more oil than what's in what I can find packaged 3 tbsp of olive oil per X amount of flour and water (my recipe makes 8 pitas).
For better or worse, Pizza Hut isn't going to tell us how much oil they're using in their dough. That said, a quick look in the pizza cookbook that's on my self and at one dough that I used to use all the time makes it seem as if it's not unusual to use significantly less oil in pizza dough compared to pita dough.
edited to add a few words to make things make more sense1 -
Nony_Mouse wrote: »Nony_Mouse wrote: »Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.
See at least three of the posts above mine (including one of the OP's).
You mean this post from the OP? I'd say she shares the same sentiment.Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Thank you for that insight. Really helped the conversation.
Was there sarcasm that I just didn't read into it? Sarcasm online is unideal in the best of times. (And now we're actually off topic).
I feel confident that reply was dripping with sarcasm. The correct answer to "How many cals in Pizza Hut" is not judging OPs choice if pizza.
Not everyone has good local pizza nearby. And sometimes, you just want someone to deliver tasty food in the shape of a pizza to your door.
OP, I believe pizza cals are always a guess. There are several calorie dense ingredients and even at a chain, I'd bet the proportions depend on the person putting it together. I'd look at a bunch of different chains entries from your part of the world and toppings and pick the highest. The figure on their website does seem a little low to me.
Your sarcasm meter is on point. I believe that what I used was about 11 sarcasm, on a scale of 1 - 10.
Sadly in NZ, especially provincial NZ where I live, "mum and pop" pizza places don't really exist.
This is not a question on quality. It's a question about accuracy of calories.
Oh and to respond to your question as to why I was sarcastic to your post and not the other "I prefer x pizza" is at least those replies also included information related to the original question, and not post to simply comment on my taste in Pizza. For the record, I prefer a local brand called Hells Pizza, particularly their Lust variety, though their Gluttony one is also really good. But my kids don't eat it.
So to the comments on quality, thanks but your comment was markedly unhelpful.
Limbo. No competition (admittedly, I've only ever tried the vegetarian pizzas). And I'm reasonably sure Hell is wasted on children.So to the comments on quality, thanks but your comment was markedly unhelpful.
Hey! Let's not all be TOO hasty here! I've learned of at least a couple of pizza places I might want to try out if I ever find myself in Portland! And that's far less unlikely than you and Nony finding yourself there. Well, unless Nony comes to visit and we decide to do some southern driving! But, that's another story!!!
If it hadn't been for lack of funds and crappy health, I would have gone to a conference in Portland last year, and of course would have visited you! I will have to come up with another way to visit and still call it a business trip
2 -
Nony_Mouse wrote: »Nony_Mouse wrote: »Nony_Mouse wrote: »Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.
See at least three of the posts above mine (including one of the OP's).
You mean this post from the OP? I'd say she shares the same sentiment.Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Thank you for that insight. Really helped the conversation.
Was there sarcasm that I just didn't read into it? Sarcasm online is unideal in the best of times. (And now we're actually off topic).
I feel confident that reply was dripping with sarcasm. The correct answer to "How many cals in Pizza Hut" is not judging OPs choice if pizza.
Not everyone has good local pizza nearby. And sometimes, you just want someone to deliver tasty food in the shape of a pizza to your door.
OP, I believe pizza cals are always a guess. There are several calorie dense ingredients and even at a chain, I'd bet the proportions depend on the person putting it together. I'd look at a bunch of different chains entries from your part of the world and toppings and pick the highest. The figure on their website does seem a little low to me.
Your sarcasm meter is on point. I believe that what I used was about 11 sarcasm, on a scale of 1 - 10.
Sadly in NZ, especially provincial NZ where I live, "mum and pop" pizza places don't really exist.
This is not a question on quality. It's a question about accuracy of calories.
Oh and to respond to your question as to why I was sarcastic to your post and not the other "I prefer x pizza" is at least those replies also included information related to the original question, and not post to simply comment on my taste in Pizza. For the record, I prefer a local brand called Hells Pizza, particularly their Lust variety, though their Gluttony one is also really good. But my kids don't eat it.
So to the comments on quality, thanks but your comment was markedly unhelpful.
Limbo. No competition (admittedly, I've only ever tried the vegetarian pizzas). And I'm reasonably sure Hell is wasted on children.So to the comments on quality, thanks but your comment was markedly unhelpful.
Hey! Let's not all be TOO hasty here! I've learned of at least a couple of pizza places I might want to try out if I ever find myself in Portland! And that's far less unlikely than you and Nony finding yourself there. Well, unless Nony comes to visit and we decide to do some southern driving! But, that's another story!!!
If it hadn't been for lack of funds and crappy health, I would have gone to a conference in Portland last year, and of course would have visited you! I will have to come up with another way to visit and still call it a business trip
One of these days I will get my way down to NZ. It's very high on my list of places I'd like to go, but it's also the most expensive flight (never mind my only actual phobia being flying - though that hasn't stopped me fly anywhere else). I suspect it will be needing to go to a conference that will take me there.1 -
Nony_Mouse wrote: »Nony_Mouse wrote: »Nony_Mouse wrote: »Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Honestly this was my thought but my version was much more flippant. If I want good pizza, a national or multinational chain is not where I'm going to go looking for it (for what it's worth I also just don't like Pizza Hut, nor Dominos - I'll eat it when I have no other choice of food, but otherwise...). For fast and fairly inexpensive I go to my favorite local chain (Hot Lips for those of you in the Portland metro area), for really good and expensive I go Ken's Artisan Pizza (that's a twice a year thing), and then occasionally I'll also just make my own pizza, being happy that my oven runs hot by 10 degrees but knowing that it's not as hot as a dedicated home pizza oven.
And mind you, some ingredients are going to be premade wherever you go and some will also have preservatives. Pizza dough isn't made the day of, cured meats have preservatives because that's now curing meat works, and cheese also fits in that category. If you have corn on your pizza year round then it would behove whomever is making it to use frozen corn in terms of taste when it's out of season, canned tomatoes go into sauces, etc. That said and as you implied, the way that local shops are sourcing, choosing, and using ingredients is very different to a multinational chain and you can taste it (unless the local place just isn't good).
But this thread isn't about the quality of various pizza places. It's very specifically about the calories in Pizza Hut pepperoni pizza (from a New Zealand Pizza Hut store, which may or may not make some difference), and whether the nutritional information provided can be trusted (we've now established that it seems decidedly dodgy).
Where to get the best pizza is an entirely different topic.
See at least three of the posts above mine (including one of the OP's).
You mean this post from the OP? I'd say she shares the same sentiment.Priasmama416 wrote: »I think the local mom and pop pizzerias are better, the ingredients are fresh made. Pizza hut has a lot of frozen pre- made ingredients, including the dough. That means there's a lot of added preservatives and other things we may not be aware of. They also put a lot of oil in the the pans underneath the dough at pizza before cooking it, vs the local place which uses a screen or puts it directly in the oven , with no extra oil.
Thank you for that insight. Really helped the conversation.
Was there sarcasm that I just didn't read into it? Sarcasm online is unideal in the best of times. (And now we're actually off topic).
I feel confident that reply was dripping with sarcasm. The correct answer to "How many cals in Pizza Hut" is not judging OPs choice if pizza.
Not everyone has good local pizza nearby. And sometimes, you just want someone to deliver tasty food in the shape of a pizza to your door.
OP, I believe pizza cals are always a guess. There are several calorie dense ingredients and even at a chain, I'd bet the proportions depend on the person putting it together. I'd look at a bunch of different chains entries from your part of the world and toppings and pick the highest. The figure on their website does seem a little low to me.
Your sarcasm meter is on point. I believe that what I used was about 11 sarcasm, on a scale of 1 - 10.
Sadly in NZ, especially provincial NZ where I live, "mum and pop" pizza places don't really exist.
This is not a question on quality. It's a question about accuracy of calories.
Oh and to respond to your question as to why I was sarcastic to your post and not the other "I prefer x pizza" is at least those replies also included information related to the original question, and not post to simply comment on my taste in Pizza. For the record, I prefer a local brand called Hells Pizza, particularly their Lust variety, though their Gluttony one is also really good. But my kids don't eat it.
So to the comments on quality, thanks but your comment was markedly unhelpful.
Limbo. No competition (admittedly, I've only ever tried the vegetarian pizzas). And I'm reasonably sure Hell is wasted on children.So to the comments on quality, thanks but your comment was markedly unhelpful.
Hey! Let's not all be TOO hasty here! I've learned of at least a couple of pizza places I might want to try out if I ever find myself in Portland! And that's far less unlikely than you and Nony finding yourself there. Well, unless Nony comes to visit and we decide to do some southern driving! But, that's another story!!!
If it hadn't been for lack of funds and crappy health, I would have gone to a conference in Portland last year, and of course would have visited you! I will have to come up with another way to visit and still call it a business trip
One of these days I will get my way down to NZ. It's very high on my list of places I'd like to go, but it's also the most expensive flight (never mind my only actual phobia being flying - though that hasn't stopped me fly anywhere else). I suspect it will be needing to go to a conference that will take me there.
I won't lie, it's pretty awesome (just don't trust our Pizza Hut's nutritional info!).
And sadly, equally expensive for us to get anywhere further than east coast of Australia or the Pacific Islands.1 -
I don't think it's a matter of trust as much as it is recognizing these have to be extreme estimations.. X grams of "pizza" could contain an infinite number of ratios of various toppings, crust, cheese and sauce. How could it possibly be accurate?0
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So just had pizza for dinner, and I actually weighed my pizza before eating it. I had 2 slices (one regular size, one small) that weighed 93 grams.
According to Pizza Hut, 100 grams of pepperoni Pizza is 190 calories.
So my 2 slices were only 176 calories??
Would you believe that?
For the record, one slice is supposed to be 72 grams, and the small slice I was was the typical tiny slice. So I'd believe that the weights are the cooked weight.
ETA this is where I got the nutrition information. We are talking about a pepperoni pan pizza. Maybe I read it wrong?
https://www.pizzahut.co.nz/nutritional-content
I'm in NZ. I've logged 2 slices at 183 calories per slice. Cause rather guess over than under
Usually 1 small slice of pizza is like 300 calories so I find that incredibly inaccurate. It depends what is on it and how much bread honestly.0 -
Momeri1113 wrote: »So just had pizza for dinner, and I actually weighed my pizza before eating it. I had 2 slices (one regular size, one small) that weighed 93 grams.
According to Pizza Hut, 100 grams of pepperoni Pizza is 190 calories.
So my 2 slices were only 176 calories??
Would you believe that?
For the record, one slice is supposed to be 72 grams, and the small slice I was was the typical tiny slice. So I'd believe that the weights are the cooked weight.
ETA this is where I got the nutrition information. We are talking about a pepperoni pan pizza. Maybe I read it wrong?
https://www.pizzahut.co.nz/nutritional-content
I'm in NZ. I've logged 2 slices at 183 calories per slice. Cause rather guess over than under
Usually 1 small slice of pizza is like 300 calories so I find that incredibly inaccurate. It depends what is on it and how much bread honestly.
Interesting. Here a medium is about 60-70 grams and 200 calories or less. Usually, 3 slices fit very comfortably into my diet with calories to spare.0 -
Momeri1113 wrote: »So just had pizza for dinner, and I actually weighed my pizza before eating it. I had 2 slices (one regular size, one small) that weighed 93 grams.
According to Pizza Hut, 100 grams of pepperoni Pizza is 190 calories.
So my 2 slices were only 176 calories??
Would you believe that?
For the record, one slice is supposed to be 72 grams, and the small slice I was was the typical tiny slice. So I'd believe that the weights are the cooked weight.
ETA this is where I got the nutrition information. We are talking about a pepperoni pan pizza. Maybe I read it wrong?
https://www.pizzahut.co.nz/nutritional-content
I'm in NZ. I've logged 2 slices at 183 calories per slice. Cause rather guess over than under
Usually 1 small slice of pizza is like 300 calories so I find that incredibly inaccurate. It depends what is on it and how much bread honestly.
This depends on your definition of small. In NZ our Large pizza would probably be considered an extra small in the US given our large pizza is only 11"0
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