PizzaHog
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Heat matters!
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« Reply #20 on: July 20, 2009, 06:09:08 PM » |
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I figure "time" spent, energy, and most of the travel for sourcing ingredients is a wash since any other meal made at home will also require the pretty much the same. (Figure seasoning/studding, browning off and baking a pot roast, with mashed taters on the stovetop, and fresh corn on the cob outside on the grill as a comparison). Hey, that sounds pretty good! Anyway, then it just comes down to ingredients. I am a bit lucky as everything needed is available locally, at wholesale, and on normal routes so no special trips are required. In fact, I am amazed at how inexpensive, no, make that cheap, it is put together a fantastic pizza. I actually started this quest because I love pizza (duh) and the few best local pies are just getting out of sight and often inconsistent. Now I make pizza that shames them all and the fact it was made for a small fraction of their price is just a bonus. Like icing on the cake, or rather buffa mozz on the pie. Thanks pizzamaking.com!
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malvanova
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« Reply #21 on: September 14, 2009, 09:47:30 PM » |
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I'm with Bill on this one:
By the time I calculate the cost of the ingredients (Caputo flour at NZ$200.- per 25kg bag, buffalo mozzarella at NZ$80.- per kg, Prosciutto di Parma at NZ$95.- per kg, firewood for the wood fired oven and the list goes on and on...) my pizza is probably the most expensive pizza in the country. I also believe its the best in the country. No let me re-phrase this: its priceless..
To me its more about the pursuit of making the very best pizza, rather than the cost. A Pizzahut pizza can be bought for as little as five or six dollars. Thank goodness mine will never be that cheap.
Boy where have you been buying your ingridients? that astronamical prices did you get any special services for those prices?  |
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embo87
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« Reply #22 on: October 06, 2009, 08:08:13 PM » |
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its not about the money its about the family
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malvanova
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« Reply #23 on: October 06, 2009, 11:40:20 PM » |
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its not about the money its about the family
yea but at those prices the family will be broke, just kidding , your right, but your buying way to high  |
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Trogdor33
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« Reply #24 on: October 17, 2009, 08:45:22 PM » |
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I did this for my 14" pizza a couple weeks ago. I came up with these rough figures:
40 cents for the dough (lehmann style) - it cost about 50c before I got my 50# bag of KASL since I had to add VWG to KABF
$1.30 for the cheese (8.5oz) - I get whole milk mozzarella from GFS for $2/lb and my imported cheeses: parmigiano reggiano ($16/lb), romano pecorino ($11/lb) and asiago ($9/lb) from a local specialty store.
22 cents for the sauce (made from a #10 can of 6-1 and spices bought in bulk)
33 cents for pepperoni (1-1.2 oz)
All in all $2.25 but it would be near $2 if I left out the expensive imported italian cheeses and used store brand parmesan and close to $1.60 without the pepperoni.
This of course isn't factoring in the oil field worth of gas I use to pre-heat the oven or the money I spent getting a fibrement stone, nice digital scale, etc...
When you can have company over and feed your family and theirs for ~$10, that's just plain awesome.
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pcampbell
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« Reply #25 on: October 18, 2009, 04:46:04 AM » |
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Yeah I figure that a doughball runs 36 cents, cheese= $1.68 for Grande, Sauce i have down as .25 but might be a little more.
I bought some pizza boxes so I can "deliver" to my family (No i will not use your oven!). I think those were like 40 cents each.
my cost on an 18" pizza with nice ingredients, including dough, sauce, cheese, and box (not including time, or gas or electricity): 2.69
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Patrick
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claudine00
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« Reply #26 on: October 19, 2009, 09:52:52 AM » |
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Yes, sometimes I estimate the cost of our homemade pizza. Though the taste varies.  It's more of how we like it, more toppings. |
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IndyRob
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« Reply #27 on: October 22, 2009, 07:04:28 PM » |
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I'm attaching an image I created for a yet to be launched website. 16" Cheese Pizza for $2.49.
My dough cost is 19 cents (bulk yeast and high gluten flour). Thin crust (or 9" square Sicilian). Tomato sauce is cheap. Mozzarella/Provolone mix @ $2.00/lb. Basic toppings proved to be more expensive than I originally would have guessed.
I don't count water, energy or time. Time especially, since that's what allows the individual to turn almost nothing into something special. Still, I probably have less than 10 minutes of active dough working time per pizza.
This is for a very basic pizza, but one I like better than any chain's. If your topping tastes run towards gruyere or lobster, then you're already well on your way to paying for them.
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pcampbell
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« Reply #28 on: October 22, 2009, 07:57:56 PM » |
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so are you selling pizza for $2.50?
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Patrick
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IndyRob
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« Reply #29 on: October 22, 2009, 08:13:33 PM » |
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so are you selling pizza for $2.50?
Nope. I won't/can't make it for you, but I can show you the way. |
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pcampbell
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« Reply #30 on: October 22, 2009, 09:08:36 PM » |
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Gotcha |
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Patrick
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