Most Neapolitan-style Antico pies land around 220–320 calories per slice, with sodium and toppings driving the spread.
Lighter Slice
Standard
Loaded
Margherita
- Fresh mozzarella
- Tomato & basil
- No oil finish
Balanced
Diavola
- Spicy salami
- Light cheese
- Extra chili
Higher sodium
Sausage & Peppers
- Fennel sausage
- Sweet peppers
- Hold oil
Protein-forward
What This Guide Covers
This piece helps you ballpark calories, protein, carbs, fat, and sodium for a classic wood-fired pie served at the Atlanta original and similar spots. Exact numbers vary by dough hydration, stretch size, oven time, cheese weight, and toppings. So you’ll see ranges with method notes and ways to dial values up or down.
Antico-Style Pizza Nutrition — What A Slice Looks Like
A Neapolitan round is typically 11–12 inches with a light, soft center and blistered rim. Cut into six, a plain basil-and-mozzarella slice usually lands around the low 200s for calories, with protein near ten grams. That lines up with reference entries for margherita pies in MyFoodData, which aggregates labeled products and standard items.
Fast Estimates For Common Orders
Use the table as a quick range. It assumes a 12-inch pie cut into six. Heavier cheese or large oil drizzles move values upward. Skip or halve the drizzle to keep the bottom of each range.
| Style | Per Slice (Calories) | Per Slice (Protein) |
|---|---|---|
| Margherita | 220–260 | 9–12 g |
| Marinara (no cheese) | 150–190 | 4–6 g |
| Diavola / Spicy Salami | 260–320 | 11–14 g |
| San Gennaro-style (sausage & peppers) | 270–330 | 12–15 g |
| Four Cheese | 280–360 | 12–16 g |
| Veggie-Heavy (light cheese) | 200–240 | 8–11 g |
Why The Numbers Move
Dough hydration changes weight per slice. A wetter dough can feel lighter while weighing more. Fresh mozzarella drains; a wetter log adds moisture with modest calories, while a firm low-moisture block adds more fat per ounce. Oil finishes on the rim add up fast. A single tablespoon adds about 119 calories; split across six, that’s twenty per slice before toppings.
How To Estimate From The Whole Pie
No label on the box? Grab a kitchen scale. Weigh one slice, then compare to a standard entry for margherita pizza in USDA FoodData Central. Most reference entries list nutrients per 100 g. If your slice weighs 90–120 g, you can scale up or down from the per-100-g line with simple math.
Cheese And Sauce Choices
Fresh cow’s milk mozzarella sits near five to six grams of protein per ounce. Two ounces on a slice bring a nice bump. Tomato sauce is light on calories yet carries sodium from added salt. Many pizzerias season dough and sauce assertively, which matters for anyone watching daily totals.
Carbs And The Charred Rim
A tender cornicione looks airy but still counts toward carbs. A typical slice lands near thirty to forty grams of carbs, in line with reference entries for thin crust margherita. Longer bakes dry the center slightly and trim water weight, which nudges calories per gram upward even when the toppings stay the same.
Sodium: What The Range Means
Pizzeria pies can swing widely on salt. A plain slice often carries 450–700 mg of sodium. That’s a chunk of the daily limit. The FDA’s current guidance sets a 2,300 mg daily cap for most adults. Two slices plus a salty topping can push you close to that cap.
Ways To Keep Sodium In Check
- Pick the basil-and-tomato base and skip cured meats.
- Ask for light cheese or sauce; both steps shave sodium and calories.
- Pair the pie with a big greens salad dressed with olive oil and lemon.
- Drink water, not soda; sweet drinks don’t help fullness and add sugar.
Protein, Fat, And Carbs At A Glance
A plain basil-topped slice usually lands near ten grams of protein, eight to twelve grams of fat, and thirty to forty grams of carbs. That profile tracks with multiple pizza entries in MyFoodData, which pulls from labeled products and standard references. Sausage or salami raises both protein and fat while also raising sodium.
Energy Density And Fullness
Thin pies pack fewer calories per gram than heavy pan styles, yet they go down quickly. To feel full on fewer slices, eat slowly and add fiber on the side. Roasted vegetables or a bean salad work well with a tomato-forward pie.
Ordering Tips That Nudge Numbers Down
Ask For A Drier Cheese
Low-moisture mozzarella melts evenly and uses less by weight. You’ll likely keep protein similar while shaving fat per slice.
Skip The Extra Oil
That glossy finish looks great, yet a quick no-oil request trims twenty to thirty calories per slice on many pies.
Go Heavy On Fresh Herbs And Veg
Basil, arugula, peppers, mushrooms, or onions add volume and flavor without pushing calories higher. Add chili flakes for pop instead of cured meats.
Portion Math You Can Use Tonight
Here’s a simple ratio table. Start with two slices of a plain basil-and-mozzarella pie, then add toppings or sides. Use it to plan a balanced plate at home or at the shop.
| Order Plan | What You Get | Why It Works |
|---|---|---|
| 2 slices + salad | ~500 kcal, good protein | Fiber and water raise fullness |
| 1 slice + beans | ~400 kcal, extra protein | Beans add potassium and fiber |
| 3 slices, plain | ~720 kcal, moderate protein | Simple plan for game night |
| 2 slices + sausage | ~600–650 kcal | Salt climbs; drink water |
| 1 slice + veg sides | ~350–420 kcal | Great for lighter dinners |
Home Reheat And Leftovers
Reheat on a hot steel or a skillet to crisp the underside without drying the cheese. That keeps texture and helps portion control, since steamy leftovers tend to invite extra slices. If you weigh a cold slice before and after a reheat, you’ll see a small water loss, which nudges calories per gram upward. The absolute calories per slice don’t change unless oil is added.
Method Notes Behind These Ranges
Values here draw on reference listings for margherita pizza and similar thin pies and then map to a six-slice round. The ranges reflect cheese weights from 1.5 to 2.5 ounces per slice, sauce from 1.5 to 2.5 tablespoons, and oil finishes from zero to one teaspoon per slice. Pizzeria practice varies by the pie and the cook on duty.
Why We Don’t List A Single Number
Independent shops rarely publish full panels. Oven temps, logs of mozzarella, and portion ladles differ every day. Ranges set realistic expectations while still letting you plan dinner.
Smart Pairings And Add-Ons
Want dessert too? Save it for a night when you hold at one slice. If you love meat toppings, keep them on one half and mix in extra basil or peppers on the other. That way a second slice stays closer to the plain range.
When You Want Lower Calories
Pick Tomato-Forward Pies
Tomato, garlic, oregano, and a light hand with cheese land near the low end. Ask for no oil finish and extra basil for big flavor.
Order A Side Soup First
A brothy cup helps you slow down and boosts fullness with minimal calories. Then one to two slices feel satisfying.
The Sodium Angle For Frequent Fans
If you eat pizza more than once a week, pay close attention to the salt load across the day. The FDA’s education page sets the daily cap at 2,300 mg. Many folks eat closer to 3,400 mg per day across all meals, which is why simple swaps help. Choose potassium-rich sides, drink water, and keep processed meats to a treat.
Final Bite
You can enjoy a blistered, basil-topped round and still meet your goals. Aim for one to two slices, load the table with greens, and ask for no oil. That keeps calories in a friendly range and trims sodium without giving up the wood-fired magic.