Antonio Pizza nutrition info varies by slice size and toppings; a typical cheese slice lands around 285–300 calories with about 11–13 grams of protein.
Light Slice
Regular Slice
Loaded Slice
Cheese Slice (14")
- Steady protein near 11–12 g
- Moderate fat from cheese
- Quarter of daily sodium cap
Baseline
Pepperoni Slice (14")
- +25–40 kcal vs cheese
- Extra salt from cured meat
- Often a touch more oil
Heavier
Pan Or Deep Slice
- Oil baked into crumb
- Thicker dough per bite
- Watch dips and sauces
Rich
Antonio Pizza Calories And Macros — What To Know
Calories mostly track slice weight. Cheese adds steady fat and protein; pepperoni bumps both. Crust style matters too: thicker dough carries more starch per bite, while thin-crust slices shave grams off the total.
Protein sits near the low teens per standard triangle. That’s helpful for satiety, though not the same punch you’d get from a protein-focused meal. Sodium runs high on many slices because cheese, dough conditioners, and cured meats bring plenty of salt.
If you only need a ballpark to log lunch, use the ranges below and move on with your day. If you want a closer read, the “weigh by hand” trick later gets you within a few percentage points.
Quick ranges for common sizes. Each slice equals one eighth of the pie. Values assume standard dough, regular cheese melt, and a light oil finish. Specialty pies fall outside these bands.
| Slice Type | Est. Calories | Protein |
|---|---|---|
| 12" Cheese (1/8) | 250–270 | 10–11 g |
| 14" Cheese (1/8) | 285–300 | 11–12 g |
| 16" Cheese (1/8) | 320–340 | 12–13 g |
| 14" Pepperoni (1/8) | 310–330 | 12–13 g |
| 14" Thin Cheese (1/8) | 240–265 | 10–11 g |
| 14" Pan Cheese (1/8) | 330–360 | 12–13 g |
How To Estimate A Slice Without A Label
You can get close with two cues: diameter and heft. A 14-inch cheese pie cut into eight yields slices that weigh a bit over 100 grams. Double toppings raise weight fast; extra cheese behaves like a topping too.
- Start with the default: 285 calories and 12 grams protein for a regular cheese triangle from a 14-inch pie.
- Add 25–40 calories for each fatty topping layer on the slice area—pepperoni is the usual add-on.
- Add 10–20 calories for a visible oil swirl post-bake.
- Thin crust? Subtract 20–40 calories. Thick or pan crust? Add 40–80 calories.
- Bigger diameter? Use the slice-size table to scale up or down.
What Drives The Numbers
Dough brings starch and some protein. Cheese delivers fat, protein, and sodium. Meats stack on more fat and salt. Vegetables add volume with fewer calories unless they come packed in oil. Par-baked shells and pan styles may include extra oil in the crust.
Condiments count too. A small cup of ranch or creamy garlic can match the calories of a second slice. If you like a dip, check the label and log it as a separate line.
Large public datasets show steady patterns: a standard cheese triangle averages near 266–285 calories per 100 grams with about 11–12 grams of protein, while pepperoni slices land higher on both counts. See cheese pizza nutrients and pepperoni profiles. For salt limits, FDA sodium guidance sets the daily cap for most adults.
Sodium, Fiber, And Other Details
Salt rides along with cheese and cured meats. One triangle can deliver a quarter of a day’s sodium limit. If blood pressure is a concern, opt for cheese-only, skip cured meats, and ask for light cheese. Fiber lives in the crust; whole-wheat dough bumps it a bit, but most shop pies use white flour. Tomato sauce contributes potassium and lycopene.
Hydration and sides help. Pair a slice with a side salad or fruit to balance the plate. If you choose soda, scan the label; liquid sugar piles on calories fast.
Topping And Crust Adjustments You Can Count On
Use these rough adds and subtracts to tune any base slice. Pick the lines that match what you see. When in doubt, stay conservative; real slices vary with ladles, cheese cups, and bake style.
These adds stack. A pepperoni triangle on pan dough with extra cheese will push well above a plain slice.
| Add/Subtract | Calorie Impact | Notes |
|---|---|---|
| Pepperoni (slice area) | +25–40 | Raises fat and sodium |
| Extra Cheese | +40–60 | Heavier protein and fat |
| Veg Mix (onions, peppers, mushrooms) | +5–15 | Low energy density |
| Thin Crust | −20–40 | Less dough per bite |
| Pan Or Deep Style | +40–90 | More oil in the crumb |
| Post-Bake Oil Drizzle | +10–20 | Visible sheen = add |
| Garlic Ranch Dip (2 tbsp) | +120–150 | Log as a side |
How To Log Antonio-Style Orders In Apps
Most trackers don’t list every neighborhood shop. Pick a trusted generic entry for cheese pizza by slice, then add toppings as separate items or use the adjustment table above. If the shop lists calories on a menu board, use those numbers and note the size.
For shared pies, log slices, not “half a pizza.” If you fold a large triangle or grab a square from a sheet, estimate weight by comparing to a 14-inch standard slice. Consistency beats perfection for trend tracking.
Better Choices When You Want Two Slices
Order thin crust and keep cured meats off the pie. Ask for light cheese; that cut trims calories and sodium without losing the pizza feel. Load vegetables for volume and texture. If you like spice, a sprinkle of chili flakes adds pop without calories.
Method, Sources, And Why These Ranges Work
Figures here pull from large, public nutrient databases for cheese and pepperoni pizza, cross-checked against branded items and grocer pies. Independent shops don’t publish lab data for every variant, but portion weights and ingredient patterns stay similar across ovens and regions. That lets you estimate confidently once you know the size and toppings.
When you want the tightest estimate, weigh a leftover triangle at home and back-calculate your shop’s typical slice weight. A kitchen scale pays off fast if pizza is a weekly habit.
You came for numbers you can trust, not noise. Use the quick ranges to log your next order, lean on thin crust and veggie toppings when you want seconds, and keep salty meats for rare nights. Enjoy the slice and move on.