Antonio’s Pizza Nutrition Facts | Smart Picks

A typical slice at a by-the-slice shop lands near 250–450 calories with 10–20g protein and 500–900mg sodium, depending on crust and toppings.

What Counts As A Typical Slice?

Shops under this banner serve jumbo triangles and standard cuts. A standard cut usually means one-eighth of a 14-inch pie. A jumbo cut can be a 1/6 cut or a 1/4 cut from an 18-inch pie. That swing alone explains the big calorie range you see in guides and apps. When in doubt, ask the counter what size pie is on deck and how many cuts it yields.

For a cheese baseline, national survey data for restaurant pizza places one medium cut near 285 calories with around 12 grams of protein and roughly 640 milligrams of sodium. Pepperoni bumps calories and sodium, while veggie toppings on a thin base tend to land lower. Gluten-free or cauliflower crusts shift the math by trading some starch for extra cheese or oil.

Common Slice Types And Ballpark Nutrition

Slice Type	Approx. Calories	Notes
Cheese, standard cut	~270–300	~12g protein; baseline for counts
Pepperoni	~320–390	Added fat and sodium from cured meat
Loaded meat	~380–480	Sausage and bacon push fat higher
Veggie	~260–320	Volume from plants; fiber helps fullness
White slice	~300–420	No sauce; often more cheese and oil
Thin crust	~230–270	Less dough per cut
Grand slice	~420–500	Larger surface area per piece

Why Numbers Vary By Location

Dough recipes differ by shop and even by shift. Hydration, fermentation time, and stretch depth change weight per cut. Sauce and cheese weights vary by ladle and hand. Hot ovens can drive off more water, which concentrates nutrients in a way nutrition panels don’t capture. All of this means two slices that look the same can land on different numbers.

Front-of-house rhythm matters as well. During rush hours, staff may stretch dough thinner and cut pies larger to speed the line. Late nights bring bolder toppings and heavier cheese pulls. If you track intake, scan the pie and pick the smaller triangle or ask for a thinner cut.

Close Variation With The Main Phrase: Menu Math That Helps

This chain builds pies with classic New England energy: big surface area, lots of novel topping combos, and a lively slice window. Even without a posted panel, you can estimate intake with a quick method that works across stores.

Step 1: Size And Cut

Ask the counter the pie diameter and the number of cuts. A 14-inch pie has a surface area of about 154 square inches. Eight cuts would give you roughly 19 square inches per slice. An 18-inch pie has around 254 square inches; a sixth cut comes out near 42 square inches per slice. Bigger area usually means more calories unless the shop spreads toppings thin.

Step 2: Crust And Toppings

Thin crust trims dough weight. Regular crust sits in the middle. Deep or Sicilian squares add extra dough and oil, which raises calories fast. Cheese adds protein and calcium, while pepperoni, sausage, and extra cheese add fat and sodium. Veggies bring volume with fewer calories and more fiber.

Step 3: Use Trusted Benchmarks

Generic cheese data from national nutrition references place a medium cut near 285 calories with a protein bump near 12 grams. A large cut can land near 450 calories. If you’re counting sodium, budget 500–900 milligrams per slice. Those benchmarks line up with common menu builds and give you a steady planning range in the absence of a posted label.

You can check the Daily Value table to gauge how a slice fits your day; the FDA sets sodium at 2,300 milligrams for adults. For nutrients per slice, the cheese pizza profile offers a reliable baseline drawn from federal data.

Make Smarter Orders Without Losing The Fun

Pick Your Base

Go thin when it’s offered. Ask for well-done to drive off a touch more moisture for a crisper bite. Skip garlic-oil swirls if you’re watching calories; the flavor pops, but each extra spoon adds energy density.

Balance Toppings

Choose one rich topping instead of stacking three. Pepperoni or sausage delivers bold taste on its own. Load the rest with peppers, onions, mushrooms, or spinach. That swap adds texture and keeps the calorie count in a friendlier range.

Mind The Cheese

Ask for light cheese or a half-cheese pattern when ordering a whole pie. You still get the melt and pull, just with fewer calories per bite. If the window pies look heavy, grab a smaller triangle or split one with a friend.

Watch The Sodium

Restaurant pies carry a lot of salt from dough, cheese, and cured meats. A single hearty cut can hit a quarter to a third of the daily target. If you’re already past midday and your other meals were salty, lean toward a veggie slice and skip extra shakers. The FDA page on sodium in your diet explains the 2,300 milligram limit and how to read %DV on labels.

Sample Day: Slice And Balance

Here’s one way to fit a slice into a steady day of eating while keeping calories and sodium in check. Swap items freely to match taste and dietary needs.

One-Slice Day Plan (Approximate)

Meal	What It Looks Like	Why It Works
Breakfast	Greek yogurt with berries; black coffee	Protein early steadies hunger
Lunch	Big salad with chickpeas and vinaigrette	Fiber and volume set you up for a slice
Snack	Apple or baby carrots	Low-sodium filler before the pie
Dinner	Cheese or veggie slice; side greens	Target the smaller triangle
Evening	Seltzer with lemon	Skip extra salt and added sugar

Answers To Common Ordering Questions

Is A White Slice Heavier Than Marinara?

Usually, yes. No-sauce builds lean on extra cheese, ricotta, and oil. That mix tastes rich and often lands above the cheese baseline for both calories and sodium. If you love the style, ask for light oil and skip extra cheese.

Does Blotting Help?

A quick napkin blot trims surface oil. The drop per slice is small, but it adds up across a pie. If the slice glistens, a few presses can pull off a teaspoon of oil, saving noticeable calories.

What About Square Pies?

Pan-baked squares tend to soak up more oil from the pan. Corner cuts bring extra crust and crunch, which means more dough per bite. For a lighter take, aim for center cuts and stick with veggie toppings.

Any Gluten-Free Tips?

Gluten-free crusts vary a lot. Some use rice flour and oil, which can match or exceed regular dough calories. Ask how the crust is built and watch for heavy cheese or oil that tries to mimic the chew of wheat dough.

Method Notes And Limits

Values in this guide come from national nutrition datasets and brand-agnostic references. Shop-level recipes, slice sizes, and topping loads vary. Use the numbers as planning anchors, not as a lab report for a single store on a single day.

Where The Benchmarks Come From

Federal nutrient references list a medium cheese cut near 285 calories with around 12 grams of protein. They also show sodium near 640 milligrams per slice. A large cut can land closer to 450 calories when the pie is bigger or the cut is wider. Those anchors help you budget even when a counter has no panel to show.

Why We Avoid Exact Counts For Named Slices

This chain runs many locations, each with its own rhythm and topping style. Without a posted panel, any exact number would be guesswork. Estimating from slice area and common topping loads puts you in the right ballpark and keeps expectations honest.

Final Bite Worth Remembering

Pick the slice that looks best, then shape the rest of the day around it. Go thin when you can, add plants, and keep rich toppings to one. That balance keeps the joy of a hot triangle on the plate while keeping the numbers friendly.