Anthony’s Coal Fired Nutrition Info | Smart Picks

This guide condenses calories, macros, and sodium for Anthony’s Coal Fired menu items by slice, wing, and salad size.

Coal Fired Pizza Nutrition Details For Anthony’s Menu

Anthony’s ovens run blazing hot, which dries moisture and crisps crust fast. That style changes texture more than it changes macros. Calories hinge on size, toppings, and whether the slice is square or round. Brand menu pages list ranges by slice, which helps you plan without guesswork.

Here’s a broad snapshot that groups common picks. Values use brand ranges where available and standard comps for pizza and sides when a page lists style but not a full panel. Sodium moves a lot with cheese and cured meats, so treat those cells as directional.

Menu Item	Typical Calories	Notes
White pizza, slice	~280–330	Listed per slice on brand page; cheese-forward, no sauce
Carnivori square, slice	~380–500	Thick-cut meats stack kcal fast; square cut
Traditional cheese, slice	~260–320	Comparable to database cheese slices at similar weights
Pepperoni, slice	~300–380	Fat and sodium rise with cured meat
Roasted cauliflower, slice	~280–340	Breadcrumb finish adds texture with a modest bump
Wings, 6 pieces	~500–600	Skin-on, minimal carbs; calories driven by fat content
Italian salad, 2 cups	~240–260	Oil-based dressing raises numbers quickly

On individual item pages, you’ll sometimes see a single figure, sometimes a band. For pies, the band usually reflects size and toppings. The Carnivori slice range shows how meats stack calories. For broader context, public datasets put a plain cheese slice near the mid-200s to low-300s per slice at common slice weights.

How Brand Ranges Translate To Real Plates

Menu boards at large chains must show kcal by law. That disclosure needs to match how a diner sees the food: per slice when pies are cut into known counts, or per pizza if the shop serves it whole. That setup lets you compare portions before you order and keeps sizing clear for shared pies.

You can use that same idea at the table. Start with one slice, log it using the per-slice number, and add only if you’re still hungry. For wings, count pieces and pair with raw veg or a side salad, not creamy dips. That small shift keeps flavor and trims extra calories from sauces.

Coal heat often gives a lighter feel because crust moisture drops. That doesn’t erase calories from oils, cheese, or meat. Where toppings run salty, sip water and pace slices so you don’t outrun your plan.

Reading Per-Slice Numbers

A range like 330–380 tells you two things: the base pie sits in the low 300s per slice, and add-ons push it upward. With a table knife, halve a large slice for a quick “half-slice” estimate. On smaller appetites, that simple move keeps flavor while trimming intake without fuss.

Where The Numbers Come From

Chains with 20+ locations publish kcal per federal menu labeling rules. That’s why you’ll find per-slice figures on many pizza pages and the standard notice about 2,000 kcal as a general benchmark. Third-party trackers can differ when serving sizes or toppings don’t match the shop’s build.

Brand listings for the white pie and meat-heavy square back up the ranges in the table. Public databases fill gaps for plain cheese slices and typical sides. If sodium is a factor for you, cured meats and sharp cheeses move the needle the most.

Make A Plan Before You Order

Set the plate first. If you’re craving pizza, start with one slice, add a side salad with a vinaigrette, and pause. That pattern beats guesswork and still hits the coal-fired crust you want. When sharing, plate slices for everyone at once so counts stay honest.

Lower-Calorie Pie Ideas

Pick tomato base, ask for light cheese, and load veg like mushrooms, onions, and peppers. Skip extra oil pours. That build lands near the “typical range” band in the card above and keeps flavor bright.

Higher-Protein Combos

Pair a moderate slice with a few plain wings and a big salad. You’ll bring protein up without doubling starch. Skip creamy dressings and dip cups to hold fat in check, and lean on lemon or red wine vinaigrette for punch.

What Influences A Slice

Size And Cut

Small rounds often yield narrower slices than a 16" large. A square cut can feel smaller but can hide dense toppings. Per-slice numbers assume a standard cut count, so confirm how many slices a pie carries when you’re logging a meal with friends.

Dough And Moisture

Coal heat drives water off fast, which crisps the base and concentrates flavor. That snappy bite doesn’t change flour grams. If you want fewer carbs, order fewer slices rather than counting on crust style to do the work.

Toppings And Finish

Meats like pepperoni, sausage, and bacon bring fat and sodium. Vegetables add volume with fewer calories. A drizzle of oil after the bake bumps kcal more than you might think; asking the kitchen to skip it keeps a slice closer to the posted band.

Trusted Numbers You Can Use

Public datasets for plain cheese slices are handy when a brand page lacks a full panel. They share weight-based stats that line up with mid-200s to low-300s per slice at common slice weights. That gives you a solid backstop when you’re building a log and the item page shows only toppings and sizes.

Item Or Add-On	Approx Calories	Use Case
Cheese slice, standard weight	~250–300	Baseline when a page shows no figure
Thick-cut pepperoni, per slice	+40–70	Add to base slice for a quick estimate
Italian sausage, per slice	+60–90	Heavier fat pushes kcal faster
Veg toppings, per slice	+10–30	Bulk without a big calorie lift
Oil drizzle, per slice	+40–80	Ask to skip if you want a leaner bite
Wings, each piece	~80–100	Pair 2–3 pieces with salad

Practical Ordering Tips

For Slice-Counters

Order a small pie for a tighter slice. Ask the kitchen to cut into extra slices to make pacing easier. Split meats across the table so no one slice carries every topping at once.

For Gluten-Free Needs

Gluten-free crust is offered on several pies. That swap changes texture more than calories. Log slices the same way and watch toppings and finishing oils so the count stays on track.

For Sodium Watchers

Pick pies with fewer cured meats and extra veg. Ask for light cheese and skip salted finishes. Balance the meal with water and a big salad to keep sodium density steady across the plate.

Why This Info Helps

Per-slice ranges make comparisons simple, which is handy when you’re sharing a table and want a clear plan. Use the brand ranges for specific pies and fill gaps with dependable database baselines. The goal isn’t perfection; it’s a clear plate plan that you can repeat every time you visit.

You’ll also see that pizza can be shown per slice when the cut count is clear, which mirrors how people eat it and keeps ordering decisions clean. If a page lists a whole-pie number, divide by the slice count shown on the board to land on a similar per-slice estimate.

For policy context on why calories appear on boards at large chains, see the menu labeling requirements. For a brand example of a meat-stacked square with a posted range, the Carnivori page shows how toppings shift a slice into the higher band.