Member RoadPizza was kind enough to bring the following article to my attention: http://nymag.com/restaurants/cheapeats/2009/57896/. The article is a little over a year old and the prices are New York prices, but I think the article nonetheless offers some useful insights on the pricing of Neapolitan style pizzas. I believe that there is a typo on the oil used at Motorino's. I think it should be the Frantoia olive oil: http://www.amazon.com/dp/B001QV18US/?tag=pizzamaking-20
COST OF A MARGHERITA PIE:
Fior di Latte mozzarella: $1.00
San Marzano tomatoes: $0.40
Caputo 00 soft-grain dough from Napoli: $0.32
Sicilian sea salt: $0.01
La Frontoin extra-virgin olive oil from Sicily: $1
Raw Israeli basil: $0.50Total . . . . . . . . . . . . . . . . . . $3.64/pie
Cost to customer . . . . . . . . . . . .$10
Markup per pie . . . . . . . . . . . .$6.36
1 dollar for OIL!??? this is not right.. so lets bring that down to 10cents. and we have around $2.75 a pie. which is about right.
A pizza should not cost you more than 3 dollars, also the Basil seems expensive and so does the Pecorino. so actually I 'm thinking you can get the price down to around 2 - 2.50 easy. three cords per month, $375 per cord @ motorino.
so a little over $1000 bucks in wood a month!
making around 5.800 pizzas month.
they charging 10 bucks pie?
WOW Anthony was charging 20 bucks..
anyway we can't be sure on this figures.. I don't know how the guy got all these figures. what he just rocked into Palombino's office and said can you break it down for me?
to the OP
to really save on money, always buy in bulk, look for specials and stack up! ring all the distributors and get the best price.
BUT what ever you do.. NEVER buy cheap quality ingredients. just search around you will be surprised that not all distributors charge the same, some are 20% more than others, and that effects the bottom line.