Comparative Nutritional Analysis and Nutri-Score Evaluation of Diverse Pizza Crust Types

This study evaluated the nutritional composition and Nutri-Score classification of 60 restaurant-prepared pizzas (15 recipes × 4 crust types: classic, pan, italian, cheesy), aiming to identify how crust formulation influences overall nutritional quality. All samples were analyzed per 100 g using standardized laboratory methods in an ISO/IEC 17025-accredited facility. Significant nutritional differences were observed across crust types. Classic crusts showed the most favorable profile, with consistently lower energy, total fats, saturated fats, carbohydrates, sugars, and salt. In contrast, italian and cheesy crusts exhibited higher caloric density and increased levels of saturated fats and sodium. Pan crusts displayed the highest dietary fiber content and an overall intermediate nutritional profile. When applying the Nutri-Score algorithm, pan achieved the most favorable mean FSAm-NPS score, followed by classic, cheesy, and italian. Most products were classified as C or D, with no samples falling into category E. Nutri-Score revealed nutritional disparities not fully captured by classical nutrient analysis, demonstrating its usefulness as a simplified, consumer-oriented interpretive tool. These findings highlight the substantial impact of crust formulation on nutritional quality and support the potential implementation of interpretive labeling systems, such as Nutri-Score, in the HoReCa sector to enhance nutrition literacy and promote healthier food choices.