I don't pay any attention to pizza food costs. Making pizza is one of the cheapest hobbies I can think of. I also don't eat entire pizzas. I refrigerate/freeze leftover pizza and eat them at my leisure. I derive as much satisfaction from making pizzas as I do eating them. I learn from making the pizzas, which is good, and then I enjoy eating them, which is also good. That's why pizza making is such a good pasttime for me.
However, I did do some back of the envelope math to come up with typical pizza costs. For example, in the past week I made three Neapolitan style pizzas, two 12-inch thin and one 9-inch thick, each with Caputo 00 pizzeria flour, DOP San Marzano tomatoes (Famoso), processed low-fat part skim mozzarella cheese for two of the pizzas and fresh mozzarella cheese for the third pizza, basil from my 2005 estate-grown crop, and a swig of good olive oil. Both of the cheeses came from the supermarket. I estimate that the average cost for the three pizzas was about $2.40. I estimate that a 16-inch Lehmann pepperoni pizza with a 6-in-1 tomato sauce, herbs.seasonings, mozzarella cheese, and pepperoni costs me about $4.00. But that cost assumes a King Arthur Sir Lancelot (KASL) flour cost of about $0.25/lb, which is based on buying a 50-lb. bag of the KASL. Deep-dish pizzas are perhaps the most expensive pizzas I make because they require far more in the way of ingredients. However, I rarely eat more than one or two slices, so the leftovers go a long way and help amortize the higher initial cost.