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How Many Calories in a Slice of Cheese Pizza? 🍕 | Nutrition & Tips
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Mar 31, 2025
🍕✨ Cheese Pizza Calories – What You Need to Know! 🇮🇹 Ever wondered how many calories are in a slice of cheese pizza? The answer depends on factors like crust thickness, cheese type, and portion size. In this episode, we break down the average calorie count in a slice of pizza, comparing thin crust, regular crust, and deep-dish variations so you can make informed choices. We’ll also share tips for making pizza healthier, whether you’re looking for low-calorie options, portion control advice, or ingredient swaps. 🔥 Key Factors That Affect Calories in Pizza: Crust Type (Thin, Regular, or Deep Dish!) Cheese Amount & Type (Mozzarella vs. Other Cheeses!) Toppings (Extra Cheese & Oils Add More Calories!) Slice Size (Restaurant vs. Homemade Portions!) 🍕 Average Calories Per Slice (Approximate Estimates): ✅ Thin Crust Cheese Pizza: 170-250 Calories ✅ Regular Crust Cheese Pizza: 220-300 Calories ✅ Deep Dish Cheese Pizza: 350-500 Calories 👨🍳 Tips to Make Pizza Healthier: ✅ Opt for Whole Wheat or Cauliflower Crust ✅ Use Part-Skim Mozzarella for Less Fat ✅ Load Up on Veggie Toppings for Extra Nutrients
View Video Transcript
0:00
all right pizza fans get ready because
0:02
today we are diving deep into the world
0:04
of cheese pizza specifically how to make
0:07
the absolute best cheese pizza right at
0:10
home like better than delivery even
0:13
we're using a podcast episode called the
0:14
secret to perfect cheese pizza as our
0:17
guide sounds promising yeah and I'm
0:19
pretty excited to like ditch the
0:21
delivery apps and you
0:23
know embrace my inner Pizza Chef I hear
0:26
you there's something so satisfying
0:28
about making pizza from scratch totally
0:30
and they start with the dough which
0:32
seems like the most intimidating part at
0:34
least to me you know I used to think
0:36
that too yeah but they break it down so
0:38
well in this episode it's actually
0:39
surprisingly straightforward yeah pretty
0:41
much it's a good all-around flower for
0:43
pizza dough especially for beginners but
0:45
you know if you're looking for a chewier
0:47
crust you could experiment with high
0:49
protein flowers like bread flour oh
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interesting yeah it has a higher gluten
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content which gives you that nice chewi
0:57
okay noted chewy crust is always a win
1:00
Now the recipe mentions activating the
1:02
yeast like mixing it with warm water and
1:05
sugar until it gets all bubbly is that
1:07
step really necessary totally it's like
1:10
waking up the yeast think of it as a
1:12
little yeast party a yeast party I love
1:14
it yeah the yeast is alive and that
1:16
bubbling action is proof that it's doing
1:19
its job you know converting the sugar
1:21
into carbon dioxide and that's what
1:22
makes the dough rise right exactly the
1:25
more active the yeast the lighter and
1:26
fluffier your crust will be so we want a
1:28
raging yeast part party got it all right
1:32
then comes the kneading they say to need
1:35
for a full 8 minutes eight minutes it
1:38
sounds like a lot I know it does like
1:40
can I just skip to the fun part the
1:42
toppings well you could huh but you'd be
1:44
missing out on developing the gluten
1:47
which is what gives the dough its
1:48
structure okay so kneading is important
1:50
it is it helps create those long strands
1:52
of gluten which give you that crispy on
1:55
the outside chewy on the inside crust
1:56
it's so worth it yeah it's a bit of a
1:58
workout but it's totally worth it in the
2:00
end okay 8 minutes of kneading it is
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then you let the dough rise which seems
2:06
pretty straightforward what's happening
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during that Rising time it's like the
2:10
yeast's Spa time that resting period
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allows the yeast to ferment and produce
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even more carbon dioxide which makes the
2:18
dough even lighter and airier yeast Spa
2:20
time I'm loving these analogies so while
2:23
our dough is relaxing we move on to the
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sauce they make it sound super simple
2:28
just canned tomatoes tomato paste and
2:30
some seasonings you got it and they
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stress that you can make an amazing
2:34
sauce with just those basic ingredients
2:36
that's good to know I always thought I
2:37
needed a bunch of fancy ingredients to
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make a good pizza sauce nope simple as
2:41
best sometimes but they do mention
2:43
adding a teaspoon of sugar to the sauce
2:45
why is that it's a trick to balance out
2:47
the acidity of the tomatoes some
2:50
Tomatoes can be quite tart and the sugar
2:52
helps to round out the flavor oh that
2:54
makes sense so it's all about that sweet
2:55
and tangy balance exactly I'm guessing
2:58
the type of tomatoes you use matters to
2:59
too absolutely if you're using canned
3:02
tomatoes San Marzano tomatoes are a
3:04
great choice they're known for their
3:06
sweetness and lower acidity good to know
3:08
but if you're using fresh tomatoes
3:11
especially those that are more acidic
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that teaspoon of sugar can really make a
3:15
difference all right so we've got our
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dough chilling our sauce simmering
3:19
what's next well before we assemble the
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pizza we need to talk about something
3:24
crucial the baking surface ooh they
3:27
recommend using a pizza stone a pizza
3:30
stove have you ever used one I haven't
3:32
actually oh you're in for a treat it's
3:34
like a secret weapon for crispy crust
3:36
really yeah it's a thick slab of stone
3:39
or ceramic that you preheat in the oven
3:41
that super hot surface helps the crust
3:44
cook quickly and evenly it's like having
3:46
your own mini pizza oven at home I need
3:48
one of those you definitely do well if I
3:50
don't have a pizza stone don't worry you
3:52
can use a heavy baking sheet turned
3:53
upside down just preheated it in the
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oven the same way you would a pizza
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stone okay that's good to know so we've
3:58
got our preheated surface now that's
4:00
where the real fun starts rolling out
4:02
the dough they say they aim for about a
4:04
12inch circle but honestly yeah who's
4:06
really measured exct I kind of like The
4:08
Rustic look anyway me too imperfect is
4:10
perfect right less pressure exactly and
4:13
to make transferring the pizza to the
4:15
oven a breeze they recommend using
4:18
parchment paper oh that's a good tip
4:20
I've definitely had my share of pizza
4:22
disasters trying to get that floppy
4:24
dough onto the baking sheet oh yeah
4:26
parchment paper is a lifesaver so we've
4:28
got our dough rolled out time for the
4:30
sauce spread it out nice and evenly
4:32
leaving a little border for the crust
4:34
they don't give any specific
4:36
measurements for the sauce so I guess
4:38
it's up to personal preference it is I
4:40
actually like to use the back of a spoon
4:42
to spread the sauce oh interesting yeah
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gives you a nice even layer and it helps
4:47
prevent the dough from tearing that's a
4:49
good tip I usually just use a
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spatula and end up making a mess it
4:53
happens okay so sauce is on now for the
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cheese Mozzarella is a classic choice
4:59
right it is it's got that perfect
5:00
meltability and that signature cheese
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pull I can practically taste it already
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but you know you can experiment with
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other cheeses too oh yeah like adding a
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little provolone for some extra
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sharpness or even a Sprinkle of Parmesan
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for a Nutty flavor I love that idea I'm
5:15
always up for trying new cheese combos
5:18
okay the pizza is assembled time for the
5:20
main event baking time into the oven it
5:24
goes now is when that pizza stone comes
5:27
in handy it does that intense heat is
5:29
what gives you that perfectly crispy
5:31
crust they say to bake it for 12 to 15
5:34
minutes or until the crust is golden
5:36
brown and the cheese is bubbly yep just
5:39
keep a close eye on it ovens can vary so
5:42
those baking times are just guidelines
5:43
got it all right let's say our pizza is
5:45
done it's out of the oven smells amazing
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but wait there's one more step they
5:50
emphasize letting the pizza rest for a
5:52
few minutes before slicing oh yeah
5:54
that's key why is that I mean I'm ready
5:56
to dig in I know it's hard to resist but
5:58
trust me that that resting period allows
6:00
the cheese to settle and the flavors to
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meld so it's all about patience it is
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plus it prevents everything from sliding
6:06
off when you cut into it that makes
6:08
sense and for a final touch they suggest
6:11
a Sprinkle of grated
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Parmesan or some fresh basil leaves oh
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yeah that's a good idea makes it look
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all fancy what it does Okay so we've
6:21
made it a perfect cheese pizza from
6:24
scratch yeah what a journey I'm already
6:26
thinking about my next pizza night I'm
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going to invite some friends over
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like a whole thing I love that maybe
6:32
some pizza themed games yeah like pizza
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trivia or charades or something you know
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just to add to the fun I love it it's
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not just about the food it's about the
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whole experience yeah the company the
6:44
memories right pizza has this way of
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bringing people together it really does
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as we've been talking about this recipe
6:51
I've been thinking about why Pizza is so
6:53
universally loved is it the combination
6:55
of textures the crispy crust the gooey
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cheese I mean that's definitely part of
7:00
it our brains are hardwired to Crave
7:03
those kinds of sensory experiences yeah
7:06
but I think it goes deeper than that
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yeah Pizza has a rich history a cultural
7:11
significance it's a food that has
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traveled the world adapting and evolving
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along the way that's true it's a food
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that tells a story everyone has their
7:19
own personal Pizza Story exactly whether
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it's memories of Friday night pizza with
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family or that first bite of a perfect
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slice in Italy I know what you mean it's
7:28
more than just a meal it's it's a symbol
7:30
of connection connection Comfort
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celebration I love that so as we wrap up
7:35
our Deep dive into the world of cheese
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pizza I think we've uncovered so much
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more than just a recipe we have we've
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explored the science the history the
7:44
culture and the sheer joy that comes
7:47
with creating and sharing a delicious
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pizza and you know it's really not that
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complicated anyone can make Amazing
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Pizza at home exactly you don't need to
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be a professional chef yeah or have any
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special equipment just a little bit of
8:00
knoow and a love for pizza that's all it
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takes so to all our listeners out there
8:05
get those ovens preheated embrace your
8:07
inner pizza chef and don't forget to
8:10
have fun and share your creations with
8:12
us we'd love to see what you come up
8:14
with that's right tag us on social media
8:16
use the hashtag hash deepdive Pizza we
8:19
can't wait to see your pizza
8:20
masterpieces until next time pizza
8:22
lovers happy baking and Bun up at sea
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