Cost in Neapolitan Pizza

[hotsawce]

We know neapolitan pizzas tend to be slightly pricey.....

But how is that cost allocated in the pizza? For example, how much weight is the caputo flour or imported tomatoes putting into the price of the pie? I'm just kind of curious to know this.

[PUPATELLA]

The largest cost of the Neapolitan pizza is not in the ingredients but in the skill of pizzaiolo.  They are tricky to produce and require years of practice - that is your biggest cost.

[Williamgag]

in a 15 $ margherita pizza you'll have usually
about 1$ of dough, 2 $ of tomatoes, about 3 to 5 $ of mozzarella, and 0,20 $ of basil, that makes about 8 $, then count all the equipement in the kitchen, the employees salary, that doesnt make a lot of profit 

[BrickStoneOven]

in a 15 $ margherita pizza you'll have usually
about 1$ of dough, 2 $ of tomatoes, about 3 to 5 $ of mozzarella, and 0,20 $ of basil, that makes about 8 $, then count all the equipement in the kitchen, the employees salary, that doesnt make a lot of profit 

Where did you come up with these figures.

[Bill/SFNM]

in a 15 $ margherita pizza you'll have usually
about 1$ of dough, 2 $ of tomatoes, about 3 to 5 $ of mozzarella, and 0,20 $ of basil, that makes about 8 $, then count all the equipement in the kitchen, the employees salary, that doesnt make a lot of profit 

Not even close.

[pizzaboyfan]

Whenever I've done the math, the most expensive ingredient of the night was always the wood that was heating the oven.

[flyboy4ual]

23 cents for a 265 gram dough ball made from Caputo flour.  83 cents for the sauce made from San Marzano Tomatoes.  2.50 for the cheese and probably 50 cents for oil and salt.  So I think about 4.06 would be the cost on the high side for me. If you use cheaper cheese like fresh Mozzarella from Trader Joes or Costco and regular Olive oil and Trader Joes Tomatoes as opposed to expensive ones then I would say you can get the price down to about 2.50 a pizza or less.

[Matthew]

If you use cheaper cheese like fresh Mozzarella from Trader Joes or Costco and regular Olive oil and Trader Joes Tomatoes as opposed to expensive ones then I would say you can get the price down to about 2.50 a pizza or less.

The only problem with this is that you would have no customers.

[BrickStoneOven]

I'm pretty sure $4 is still more than what it costs for a Neapolitan margherita pizza in ingrendents, not counting fuel costs and everything else. The couple times when I have put the numbers together it always came out to around $1.55 for a margherita.

[flyboy4ual]

Good thing I am only making the cheap ones in my backyard for my friends.  They still think that they are some of the best pizza's that they have ever had.

[Matthew]

They still think that they are some of the best pizza's that they have ever had.

That's all that counts.

[hotsawce]

I'm just kind of curious how locally sourced flours and tomatoes, (and cheese, but to a lesser extent) would affect the price.

I'm gathering that much of the cost is the wood, but I also recall Jim Lahey using a gas fired earth-stone oven prior to switching to wood. Although sacrilege, perhaps it greatly affected the price of the pies.

I'm pretty sure $4 is still more than what it costs for a Neapolitan margherita pizza in ingrendents, not counting fuel costs and everything else. The couple times when I have put the numbers together it always came out to around $1.55 for a margherita.

[Cass]

That's all that counts.

So true!   

[sconosciuto]

I'm gathering that much of the cost is the wood

Well what is that, what is the cost of wood if you average it out over a night of baking pies?

[hotsawce]

That's what I want to know 

Well what is that, what is the cost of wood if you average it out over a night of baking pies?

[dmcavanagh]

Is fresh mozzarella really such a "BIG" deal? If you ask me it's flavorless!

[Bill/SFNM]

Is fresh mozzarella really such a "BIG" deal? If you ask me it's flavorless!

So this is the Neapolitan forum, right? It seemed to me that the majority of pizzas I saw being consumed in Naples had fresh cow's milk mozzarella. The cheese was anything but tasteless. And at 900F, the texture, the smooth unctuous creaminess, was in perfect contrast to the crust and the sauce. Perhaps you have not experienced fresh mozzarella created by someone who knows what they are doing. I love the stuff from DiPalo - either completely warmed to room temp or blasted on top of of Margherita. 

[othafa9]

about $1.25-1.50 if buying wholesale.

[hotsawce]

You have a habit of not contributing much to a discussion. What you said is not, at all, relevant here.

Is fresh mozzarella really such a "BIG" deal? If you ask me it's flavorless!

[dmcavanagh]

You have a habit of not contributing much to a discussion. What you said is not, at all, relevant here.

Sorry to disappoint you hotsauce, if you want to know how much things cost then do a little research of your own!