Andolini’S Nutrition Facts | Smart Slice Guide

Andolini’s nutrition facts vary by size and toppings, but a typical large cheese slice lands near 285–320 calories.

Andolini’s Pizza Nutrition Guide: Sizes And Slices

Menus rotate and specials come and go, but the math behind a slice stays steady: calories track with crust size and topping load. The brand lists rounds up to 20 inches, plus Roman-style squares and specialty pies. That sheer diameter matters because a bigger pie means a wider wedge and more dough and cheese per piece. The flagship site shows rounds in 14, 16, and 20 inches, which sets the stage for sensible estimates drawn from lab-based cheese-slice data. Andolini’s site confirms those sizes, while MyFoodData’s cheese slice provides a reliable 107-gram baseline of about 285 calories.

Common Pie Sizes And Typical Slices

Pie Size	Typical Slices	Cheese Slice (Est. Calories)
14″ Round	8	250–300
16″ Round	8	270–330
20″ Round	8	330–400

How These Estimates Work

We start with a verified slice of plain cheese from a typical fast-food chain and scale up or down by slice mass. A 20-inch wedge covers more surface and carries more dough and cheese than a 14-inch wedge cut in the same eight-slice pattern. Toppings then nudge both calories and sodium. The numbers above sit within the ranges most diners see for similar pies built with standard mozzarella and a tomato base. When you add pepperoni, sausage, or extra cheese, both fat and sodium drift upward from the cheese baseline informed by the USDA FoodData Central records that underpin many public nutrition tools.

Cheese, Pepperoni, And Meaty Builds

Stick with a straight cheese slice and you’ll usually sit near the middle band. Swap in pepperoni and you add fat from the cured meat along with extra sodium from the seasoning. That bump shows up fast when the pie is cut wide; the same topping spread across a smaller round dilutes the hit per slice.

Veggie-Forward Combos

Tomatoes, mushrooms, onions, peppers, and basil hardly move calories by themselves. The lever in veggie pies is cheese volume and oil from the pan or finish. Ask for a light cheese hand and you’ll keep the total closer to the low band without losing flavor. Roman squares can feel rich because the crumb holds more oil; pair them with a salad and you get a satisfying plate that still lands in a reasonable window.

Reading A Slice Like A Pro

Menu names sound poetic, but your plate is built from four parts: crust, sauce, cheese, and toppings. Scan the slice. Is the rim tall and airy? That’s more dough. Are there shiny pools of oil from pepperoni cups or extra cheese? That’s more fat. Heavier builds taste great; they just ask for a little planning when you want room for a second wedge.

Crust Thickness And Oil

Round pies with a light hand on oil tend to sit a notch lower in calories than pan-baked squares. That’s not a knock on squares; it’s a reminder to balance the rest of the meal. If you order one square plus a simple side, your totals land close to a full round slice.

Cheese Volume And Finish

Extra cheese adds density and a salty edge. A modest sprinkle of parm on exit barely changes the math. A full extra-cheese build adds a clear bump, which can be welcome after a long day, but it’s smart to count that choice if you’re tracking.

Protein Toppings

Pepperoni, sausage, meatballs, chicken, and cured pork boost protein and bring along sodium. Label data used by national trackers show that a pepperoni slice typically lifts calories by a few dozen compared with a plain cheese wedge of similar size. If you want the flavor pop with less load, try half-and-half pies or a lighter scatter of meat across the surface.

Practical Ordering Moves That Keep Flavor First

Share a 20-inch round and start with one slice. Decide whether you need a second after a few minutes. Ask for light cheese on half the pie if your table likes variety. Aim for one richer topping and one lighter option rather than layering three salty meats on the same side. Add a simple salad to round out fiber and potassium, which helps balance a salty meal. The FDA Daily Value guide pegs sodium at 2,300 mg for a day; pizza can fit that target with smart choices.

Sample One-Meal Plans

Balanced lunch: one large cheese slice, side salad with vinaigrette, and sparkling water. Game-day plate: one pepperoni slice and one veggie slice, skip extra ranch, and drink plenty of water. Date-night share: split a Roman square and a simple round slice, then walk a few blocks after dinner.

Toppings And Add-Ons: Calorie And Sodium Impact

These ranges reflect common builds per slice on a large pie. Your exact totals vary by hand, oven, and cut width, but this table helps you compare choices at a glance.

Common Add-Ons And Typical Impact Per Slice

Add-On	Calories (Range)	Sodium (mg Range)
Pepperoni	+35–60	+120–200
Sausage	+40–70	+110–190
Extra Cheese	+50–90	+90–160
Mushrooms	+5–15	+5–20
Olives	+15–30	+60–120
Fresh Veg Mix	+10–25	+20–60

What About Salads, Knots, And Pasta?

Starters like knots bring butter or oil, so one or two pieces can match a light slice. Creamy dressings push sodium quickly; vinaigrettes stay tidier. Pasta portions vary widely; consider splitting trays or boxing half. If you’re choosing a square slice as your main, a crisp salad keeps the meal lively without overloading totals.

Portion Tricks That Work In Real Life

Start With One Slice

Eat slowly and let the crust cool a touch. That pause makes it easier to decide whether you want a second wedge or a few bites of a side instead. If the table ordered a heavy build, alternate bites with water to reset your palate.

Balance The Plate

Pair a richer slice with greens or a roasted veg side. If you’re craving pepperoni, ask for it on half the pie and keep the other half cheese or veggie. That simple split gives everyone a shot at their favorite while keeping totals sensible.

Mind The Sodium

Pizzas are naturally salty because of cheese and cured meats. The FDA sodium page sets a clear limit per day; plan your other meals around pizza night to spread intake across breakfast and lunch.

Estimating Any Slice In Seconds

Step 1: Identify Size And Cut

Ask which round you’re getting and how many slices it’s cut into. The brand’s 14, 16, and 20-inch rounds commonly land at eight slices; Roman squares are portioned by the pan. Bigger wedge, bigger number.

Step 2: Pick Your Baseline

Use a cheese slice near 285 calories for a typical large wedge. If the pie is a 20-inch, bump the baseline into the 330–400 window. Smaller rounds cut into eights or tens sit closer to the low band.

Step 3: Add Toppings

Add 35–60 for pepperoni, 40–70 for sausage, and 50–90 for extra cheese per slice. Veggies add little; oil drizzles add more than you’d expect. If you see a glossy finish, nudge your estimate up.

Make The Most Of A Big 20-Inch Round

That signature giant pie feeds a crowd. Use a two-slice cap per person to start, then fill in with salad or roasted veg. Ask for light cheese on half and a meat combo on the other half to spread flavor and calories evenly across the table.

Hydration, Timing, And Recovery

Pizza meals feel salty, so drink water before and during the meal. If dinner leans heavy, keep breakfast and lunch the next day simple and fiber-rich. A short walk after the meal helps you feel light and offsets the long sit.

What We Know From Public Data

Most restaurant pizzas cluster around the same cheese-slice baseline when size and cut match. That’s why tools that pull from government datasets are handy. The cheese-slice entry used above comes from a database built on FoodData Central research, which gives you a steady reference for your own math at the table.

Order With Confidence

You don’t need a lab to enjoy a pie and feel good about the numbers. Start with one slice, pick a side, and use the add-on ranges to steer your final count. If you want a richer experience, go for it and balance the rest of the day. Pizza night should taste great and still fit your goals.