Amici’s Pizza Nutrition | Smart Slice Guide

Amici’s pizza nutrition varies by crust, slice size, and toppings, so use the charts below to plan your order.

Ordering from this Bay Area staple can fit a balanced day with a few smart tweaks. The core drivers are crust style, cheese load, meats, and how large the slice runs at each location. Below, you’ll see typical ranges backed by public data, plus practical ways to trim calories and salt without losing flavor.

Nutrition At Amici’s Pizzerias: What To Know

Most cheese slices land near mid-range calories with steady protein and a wide sodium spread. Meat toppings lift protein but also push salt. Veggie add-ons move fiber up with a mild calorie bump. If you’re tracking macros, start with cheese as your anchor, then layer toppings to match your target.

Serving size matters. Some menu lines present a slice that sits closer to a sixth of a 14-inch pie, while others run bigger. Government nutrition references for restaurant pizza describe a comparable slice size and highlight the salt swing from cheese and processed meats. You’ll see that echoed in the numbers here.

Typical Slice Ranges

Menu aggregators that catalog brand entries show spreads across styles, from leaner tomato-fresh combos to richer sausage or clam pies. Treat those posts as a compass, then cross-check with baseline pizza nutrition from a national database. That approach helps you plan even when a store’s printout isn’t handy.

Estimated Nutrition By Slice (Common Styles)

Slice Type	Calories	Protein / Sodium
Cheese, regular crust	360–420	12–16 g • ~640–800 mg
Pepperoni	430–520	14–20 g • ~800–1000 mg
Sausage or combo	470–570	16–22 g • ~900–1100 mg
Veggie mix	380–460	12–17 g • ~680–880 mg
White clam or specialty	410–550	14–20 g • ~780–1050 mg

These bands mirror a cheese baseline and then layer in the impact of meats, oil, and garnish. The sodium notes matter if you watch blood pressure. The sodium daily limit sits at 2,300 mg for most adults, so two hearty slices can reach half the day’s cap fast. For a broader view on a standard cheese slice, the USDA pizza profile gives a clean reference for calories, protein, and minerals.

How Portion And Crust Change The Math

Portion drives the scoreboard. A wide New York-style cut eats like a meal on its own. A thinner slice with lots of air in the cornicione can shave calories even with the same toppings. If you like a light feel, request a leaner cheese pass and save the olive oil drizzle for the plate, not the bake.

Crust type brings trade-offs. Regular dough gives that classic bite and a steady carb base. Whole wheat crust adds a touch of fiber, though the calorie total usually stays close because oil and cheese dominate. Gluten-free crusts vary; some formulas are dense and can carry similar calories per ounce.

Protein, Carbs, And Fat At A Glance

Cheese sets the protein floor. A basic slice often delivers low-teens grams, which sits nicely for a midday meal when paired with a salad. Carbs come mostly from the crust. Fat comes from cheese first and meats second. Pepperoni or sausage bumps fat grams and the salt we flagged earlier.

Smart Toppings For Goals

If you chase protein, a pepperoni-mushroom slice hits the mark without going overboard. If you track calories, go cheese with extra veg and skip the extra cheese request. If you watch salt, limit cured meat pairings on the same pie. One salty topping per slice keeps the number friendlier.

Lower-Calorie Moves

• Ask for light cheese; flavor stays strong due to sauce and browning.
• Pick two veggies that add texture, like bell peppers and mushrooms.
• Order a side salad with a vinaigrette on the side and dip the fork.

Higher-Protein Moves

• Go half-and-half: one meat slice, one veggie slice for balance.
• Add grilled chicken to a salad instead of doubling meat on pizza.
• Keep some cheese; that’s where steady protein comes from.

Reading Brand Listings Wisely

Third-party databases often publish brand entries that list calories per slice for many pies across the menu. Those posts are helpful for patterning, yet store prep can shift values. Dough weight, cheese measure, and slice cuts aren’t always identical. Use the ranges as a guide, then match serving size to your plate.

When you compare two pies side by side, scan for oil-heavy drizzles, pesto bases, extra cheese lines, and meat stacks. Each of those raises calories with minimal volume. Veggie blends with olives or sun-dried tomatoes add salt, so pair those with a lighter cheese pass to keep totals steady.

What A “Slice” Usually Means

Public nutrition briefs peg a restaurant slice near one sixth of a 14-inch cheese pie. Many neighborhood shops cut wider slices. If your table gets a large with eight cuts, your slice is bigger than the reference. That’s why using visual cues helps: match your slice size to a typical paper plate to estimate scale.

Practical Order Builder

This step-by-step path keeps the flavor while watching the totals. Start with a cheese base, pick one topper for punch, then round out with two veg for crunch and color. Finish with red pepper flakes or fresh basil at the table for high-impact aroma without extra sodium.

Step 1: Pick The Base

Cheese on regular crust is the baseline. Thin applications lower calories a touch. White pies swap tomato sauce for a cheese-forward base, which moves fat grams up. If you want the lightest base feel, request red sauce with a modest cheese pass.

Step 2: Choose Two Veggies

Go with peppers, onions, mushrooms, spinach, or arugula after the bake. These add fiber and water, so one slice feels more filling. Artichokes and olives raise salt, so balance those with lighter cheese and skip cured meats on the same slice.

Step 3: Decide On Meat

Pepperoni brings big flavor in a small footprint. Sausage adds body and a savory edge. Both raise sodium. If you’re aiming for a leaner day, grilled chicken is steadier on salt. One meat per slice keeps the profile manageable.

Sodium, Hydration, And Balance

Salt drives thirst. That’s not a bug; it’s a built-in signal. Pair your slice with water or sparkling water and keep any salty starters modest. If your meal plan tracks sodium, stack your lower-salt meals earlier in the day and place pizza at dinner. That gives you space to land within the daily cap.

Restaurant food leans saltier than home cooking. Cheese alone runs a few hundred milligrams per ounce. Cured meats stack more. Reading labels helps when you shop for take-and-bake nights. Restaurant nights need the same lens: scan menus for terms that hint at salt like capers, bacon, or anchovies and plan sides to offset.

Build-Your-Slice: Typical Adds And Trade-Offs

Add-On Or Swap	Approx. Change	Tips
Light cheese request	−40–70 kcal	Ask for “easy on cheese” during order
Extra cheese	+80–120 kcal	Raises sodium; skip salty meats
Pepperoni	+60–100 kcal	Big flavor; pair with veg to balance
Sausage	+80–130 kcal	Hearty bite; keep one meat per slice
Veg pair (mushroom + pepper)	+20–40 kcal	Fiber and water aid fullness
Olives or artichokes	+20–60 kcal	Watch salt; skip cured meats
Thin vs. regular crust	−20–60 kcal	Depends on dough weight per slice

Sample Day That Includes A Slice

You can keep a slice in a day’s plan without blowing targets. Here’s a simple outline many readers use. Breakfast leans protein and fruit. Lunch keeps sodium tame. Dinner slides in a slice and a salad with a light dressing. Dessert stays small and simple.

Outline

• Breakfast: Greek yogurt, berries, and granola sprinkles.
• Lunch: Turkey sandwich on whole wheat, lettuce, tomato, mustard; apple.
• Dinner: One or two slices, big green salad, sparkling water.
• Dessert: Dark chocolate square or a bowl of strawberries.

If two slices are calling your name, make lunch lighter and skip salty snacks. That trade keeps the day balanced without feeling restricted.

How To Read Store Info When You See It

Some locations post nutrition sheets at the counter or online. When you find one, check serving size, then the line for sodium and calories first. Protein helps with fullness, so a number in the teens per slice usually pairs well with a salad. If the sheet lists toppings by ounce, ask how that translates to a typical slice on busy nights.

When no sheet is available, cross-reference a cheese slice with a national database and adjust for meats or extra cheese. That tactic keeps your estimate grounded and repeatable across visits. Public brand listings round out the picture by showing how that chain tends to portion pies.

Ordering For A Group

Groups love variety. Build one lighter pie and one richer pie so guests can mix and match. Add a big salad with dressing on the side and some sparkling water. Folks who want a leaner plate will have a path, and the pizza fans still get bold flavors. Leftovers store well for lunch; reheat on a skillet for a crisp bottom without more oil.

Frequently Missed Wins

Ask For A Crisp Bake

A slightly longer bake dries surface moisture and can make a lighter cheese pass feel satisfying due to better browning. That way, you preserve texture while trimming calories.

Swap Oil Drizzles For Table Toppers

Fresh basil, arugula after the bake, red pepper flakes, or a squeeze of lemon on white pies add big aroma for nearly no calories. Save the oil drizzle for bread on the side, not the slice.

Split A Specialty Pie

Share the richest pie and order a second, lighter pie to balance. Everyone gets a taste, and no one ends the meal stuffed.

Final Word For Pizza Night

Pizza night can be flexible. Start with a steady cheese base, pick one bold topping, and round with vegetables. Watch portion size and salt, sip water, and enjoy the meal. With those moves, you can fit slices into a week without guessing or stressing over numbers.