Antonio’s Pizza Nutritional Info | Smart Slice Guide

Calories and macros for Antonio’s slices vary by size, crust, and toppings—use the tables below to gauge a typical slice.

What You Can Expect From A Slice

Pizza by the slice isn’t standardized. One shop cuts six wedges from a pie, another goes with eight or ten. Dough weight, cheese load, oil on the deck, and toppings all swing the totals. That’s why ranges help more than one rigid number. Across national datasets, a plain cheese slice lands near 285 calories per 107 g, with about 12 g protein, 10–11 g fat, and 36 g carbs. Pepperoni lifts a slice into the 300s per similar weight. Sodium often sits in the 600–900 mg band per slice. Those numbers mirror what most counter spots serve, and they align with how pizzerias weigh dough balls and finish pies.

House Styles And Portion Size

Shops under the Antonio’s banner serve large, foldable slices with rotating specialty pies. Locations may vary, but the format is the same: big rounds, generous toppings, and a quick line. A heavier slice means more calories, so a jumbo cut from a six-slice pie will outpace a slimmer wedge from a ten-slice pie. When you want a tighter target, eyeball thickness and toppings. A light thin-crust veggie slice will sit at the lower end of the range. A meat-forward slice with extra cheese will sit at the high end. That simple lens keeps expectations grounded when you’re ordering on the fly.

Typical Slice Ranges By Style

Slice Style	Calories	Macros (P/F/C)
Thin-crust cheese	220–270	12 g / 8 g / 28–32 g
Regular cheese	280–330	12 g / 10–12 g / 34–38 g
Pepperoni	300–360	13 g / 12–14 g / 32–36 g
Meat combo	340–420	14–16 g / 14–18 g / 32–38 g
Veggie heavy	250–310	12 g / 9–11 g / 34–38 g

How We Built The Numbers

The ranges reflect public nutrition datasets for pizza and regulatory guidance that shows how calories per slice scale with pie size and toppings. Cheese slice baselines near 285 calories per 107 g come from a widely cited database compiled from lab analyses, while pepperoni data cluster near the low 300s per slice. For reference, see the cheese slice data and the FDA’s menu labeling rule. Menu law materials also show a plain slice climbing from about 150 to 170 calories as a pie gets larger, with topping add-ons adding 30–45 calories per slice, which matches kitchen practice. Shops that use extra oil, whole-milk cheese, or heavy pepperoni will land near the upper end. Spots that cut thinner wedges or bake on screens with less oil land lower. The point isn’t to chase a single number; it’s to set expectations you can apply in the line.

How To Read A Menu Board

Many independent counters don’t print full nutrition panels. If calories appear, they’re often shown per slice and per specialty pie. When you see only pie prices and flavor names, the best approach is to pick a base style you know, then add the topping increment mentally. That keeps the order aligned with your plan without slowing the line. If a location lists grams per slice or dough weight, use that to adjust the range. A heavier gram weight means more energy. Ask staff how many slices they cut from each pie size if the board shows only diameters. Staff guide these questions daily; a quick ask gets you the clarity you need.

Close Variant: Antonio’s Pizza Nutrition Guide For Slices

This section condenses the practical parts. Use it when you’re ready to order and want quick cues that map to what’s on the counter. Pick a crust first. Thin crust brings fewer calories because the dough disk carries less mass and oil. Regular crust lands in the middle. Deep or double-cheese specials climb fastest. Pick toppings second. Vegetables add volume with a small calorie nudge. Pepperoni, sausage, bacon, and extra cheese raise both fat and sodium. A single meat topping can add roughly 30–45 calories to a slice of a given size. Third, watch the finish. Drizzled oil, ranch swirls, and stuffed crusts can swing a slice by another 40–120 calories. If you like a topper, ask for a light hand or keep it on the side.

Sodium, Protein, And Carbs—What To Expect

A plain cheese slice brings about 12 g protein, which helps with satiety. Carbs come mostly from the crust; a typical slice sits in the mid-30s for grams. Fat runs 10–12 g on a cheese slice and climbs with pepperoni or extra cheese. Sodium often lands between 600 and 900 mg for a single wedge, with meat pies on the higher end. Those bands line up with national datasets and chain disclosures. Your local slice can hit the same zone, even if sauce and cheese blends differ. If you’re watching sodium, lean toward veggie pies, ask for light cheese, and skip salty condiments.

Smart Swaps And Ordering Tips

Start with size. Two smaller wedges can fit a plan better than one giant fold. Split a large portion with a friend if the slices are massive. Pick a base that helps you. Thin crust or a crisp regular slice keeps the dough in check. Ask for half the cheese on specialty pies if the shop allows it. Load vegetables. Mushrooms, peppers, onions, spinach, and tomatoes add texture and moisture with little impact on energy. Pick one rich topping, not three. Pepperoni plus extra cheese plus bacon stacks calories and sodium fast; choose the one you want most. Balance the tray. Add a side salad, sparkling water, or a piece of fruit. That combo steadies hunger and edges the meal toward a better macro split.

Build-A-Slice: Add-Ons And Their Impact

Add-On	Per-Slice Impact	Notes
Pepperoni	+30–45 kcal	Raises fat and sodium
Sausage	+40–50 kcal	Higher fat than pepperoni
Extra cheese	+40–80 kcal	Bumps saturated fat
Veggies	+0–15 kcal	Fiber and volume
Stuffed crust	+80–120 kcal	Depends on diameter
Oil drizzle	+40–90 kcal	One tablespoon is substantial

Allergens And Ingredients

Typical slices include wheat, dairy, and sometimes soy. Specialty pies may include egg in certain sauces or crust washes. Meat toppings can include preservatives that add sodium. If you need a detailed list for a location, call ahead or ask at the counter. Staff can flag dairy-free sauce options, cheese alternatives, or topping swaps. If you’re tracking calcium, a cheese slice brings a helpful dose because of the dairy content. Tomato sauce contributes potassium. Whole-grain crusts, when offered, raise fiber slightly. Specialty oil blends can change fat types; if that matters to you, ask what oil the shop uses on the deck or in the pan.

How Many Slices Fit Your Day?

Hunger, activity, and the rest of your meals set the answer. One balanced way to plan: anchor your day around protein and vegetables, then fit one or two wedges where they make sense. If the slices are jumbo, one may be enough. If they’re modest and your day is active, two can fit. Add water or seltzer to round out the tray. If you’re counting, use the ranges in the tables. A cheese slice near 285 calories plus a veggie side can land near a 400–500 calorie meal. Add pepperoni and ranch and the tray climbs. Use that nudge to match your plan without losing the fun of a slice shop lunch.

Where To Find Reliable Numbers

Independent shops don’t always publish full panels. National databases and federal materials fill that gap with slice-level references you can apply. A widely used dataset provides cheese and pepperoni numbers per slice and per 100 g, and it lines up with what you see across chains. Federal guidance for menu boards shows how to list calories per slice across pie sizes and how to add topping ranges. If a location publishes its own chart, lean on that first. If not, the national references in this article give a practical lane. When in doubt, ask how they cut the pies and whether a topping is heavy or light on a given pie. A short chat at the counter gets you close enough to plan your meal.

Portion Planning Scenarios

Here’s a simple way to slot a slice into an ordinary day. Lunch on the go? Pick one cheese slice, add a side salad with light vinaigrette, and sip water or unsweetened tea. That lands near five hundred calories and leaves room for a protein-forward dinner. Training day? Two thin-crust wedges with mushrooms and onions can fit a higher burn, then balance later with grilled chicken, vegetables, and fruit. The idea is flexible, not fussy, for most eaters.

Fine-Tuning For Goals

Managing sodium? Start with a veggie pie, ask for light cheese, and skip salty sauces. Want more protein? Pair one slice with a small side of grilled chicken or a carton of plain yogurt. Watching carbs at dinner? Eat the toppings with a fork, leave part of the rim, and add a big salad. Small, repeatable moves like these keep the meal tasty without blowing your plan at all.