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PIZZA from a non-famous restaurant


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how much calories are in these?... you know, the non domino's, pizza hut, etc.... the less famous places owned by a person who names the store after their name........

how many calories do you think are in 1 slice? (*1 BIG cheese slice)..... it can be more than the famous places b/c the size is bigger, butit can be less b/c its... not famous..??????
does everyone know what i'm talking about?
the cheese- pizza would take up like 5/7 of a regular white paper plate.......
ltos of calories/!??!

 


and when they measure pizza , i see like 14-16".... does that mean for the whole pie or just 1 slice?...... w/e...

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and i should take off the grease and or pizza and the crust?????

if i were to break downt he calories on a pizza, would the crust, cheese, or pizza have most calorie?

It's hard to guess the calories exactly. Was it thin crust or thick? Did it taste a lot like a pizza you had from somewhere else (pizza hut, pizza pizza, etc)? If it did, I would record it as a slice from one of those places. If it had a lot of cheese, I might add in some more calories for that.

When I have to estimate something like that, I usually add at least 100 calories to my estimate. Assuming you're trying to lose weight, it's usually better to overestimate than under.

The 14-16" is for the whole pizza (that would be a huge slice!)

hahah i just had this mental image a 16" SLICE of pizza!! it's like attack of the killer tomatoes, except pizza style LOL ...oh man t.g.i.f. much?

This is actuall a good question.  I never eat pizza a big chains.  It is usually from a local place.  I also never really know what to log it as. I heard a rough estimate of a regular cheese slice normal/thin crust is about 200 cal a slice.  Of coarse you really can't know exactly but I guess it is in the ballpark????

i go by sbarro's nutrition

The italian place I work at has a thin crust 16 inch pie cut into 6 slices. I work out the ingredients and measured them. Whole milk mozz too. 265 cals and 6.6 grams fat per slice.
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