Author Topic: Cost in Neapolitan Pizza  (Read 10722 times)

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Offline hotsawce

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Cost in Neapolitan Pizza
« on: October 01, 2010, 03:05:53 PM »
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.


Offline PUPATELLA

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Re: Cost in Neapolitan Pizza
« Reply #1 on: October 01, 2010, 03:22:35 PM »
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.

Offline Williamgag

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Re: Cost in Neapolitan Pizza
« Reply #2 on: October 01, 2010, 03:55:45 PM »
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  :P

Offline BrickStoneOven

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Re: Cost in Neapolitan Pizza
« Reply #3 on: October 01, 2010, 04:27:49 PM »
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  :P

Where did you come up with these figures.

Offline Bill/SFNM

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Re: Cost in Neapolitan Pizza
« Reply #4 on: October 01, 2010, 04:46:46 PM »
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  :P

Not even close.

Offline pizzaboyfan

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Re: Cost in Neapolitan Pizza
« Reply #5 on: October 01, 2010, 04:50:05 PM »
Whenever I've done the math, the most expensive ingredient of the night was always the wood that was heating the oven.

Offline flyboy4ual

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Re: Cost in Neapolitan Pizza
« Reply #6 on: October 01, 2010, 04:51:46 PM »
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.
« Last Edit: October 01, 2010, 05:01:12 PM by flyboy4ual »

Offline Matthew

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Re: Cost in Neapolitan Pizza
« Reply #7 on: October 01, 2010, 05:04:29 PM »
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.

Offline BrickStoneOven

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Re: Cost in Neapolitan Pizza
« Reply #8 on: October 01, 2010, 05:06:39 PM »
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.


Offline flyboy4ual

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Re: Cost in Neapolitan Pizza
« Reply #9 on: October 01, 2010, 05:14:26 PM »
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. ;D

Offline Matthew

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Re: Cost in Neapolitan Pizza
« Reply #10 on: October 01, 2010, 05:17:38 PM »
They still think that they are some of the best pizza's that they have ever had. ;D

That's all that counts. ;)

Offline hotsawce

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Re: Cost in Neapolitan Pizza
« Reply #11 on: October 01, 2010, 06:43:15 PM »
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.

Offline Cass

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Re: Cost in Neapolitan Pizza
« Reply #12 on: October 01, 2010, 07:12:21 PM »
That's all that counts. ;)
So true!    :)
If you want to improve, be content to be thought foolish and stupid.
Epictetus

Offline sconosciuto

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Re: Cost in Neapolitan Pizza
« Reply #13 on: October 02, 2010, 01:50:52 AM »
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?

Offline hotsawce

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Re: Cost in Neapolitan Pizza
« Reply #14 on: October 02, 2010, 09:21:37 AM »
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?

Offline dmcavanagh

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Re: Cost in Neapolitan Pizza
« Reply #15 on: October 02, 2010, 10:56:16 AM »
Is fresh mozzarella really such a "BIG" deal? If you ask me it's flavorless! :-\
Rest In Peace - November 1, 2014

Offline Bill/SFNM

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Re: Cost in Neapolitan Pizza
« Reply #16 on: October 02, 2010, 11:19:46 AM »
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. 


Offline othafa9

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Re: Cost in Neapolitan Pizza
« Reply #17 on: October 02, 2010, 11:31:21 AM »
about $1.25-1.50 if buying wholesale.

Offline hotsawce

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Re: Cost in Neapolitan Pizza
« Reply #18 on: October 02, 2010, 12:26:59 PM »
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! :-\

Offline dmcavanagh

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Re: Cost in Neapolitan Pizza
« Reply #19 on: October 02, 2010, 03:14:15 PM »
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! ???
Rest In Peace - November 1, 2014

Offline hotsawce

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Re: Cost in Neapolitan Pizza
« Reply #20 on: October 02, 2010, 05:02:37 PM »
Precisely why I posted in the "shop talk" sub-forum, where there was a healthy discussion going on until you trolled.

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

Offline sconosciuto

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Re: Cost in Neapolitan Pizza
« Reply #21 on: October 02, 2010, 05:21:23 PM »
Ok this has gotten a bit off topic and I still don't see where cost of wood has been discussed.  I don't have a WFO and I'm curious what is costs to run one.  Any of the WFO folks want to share what they pay for X amount of wood and what period of time X amount of wood will fire their oven?? 

Offline BrickStoneOven

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Re: Cost in Neapolitan Pizza
« Reply #22 on: October 02, 2010, 07:26:33 PM »
I got a full cord of 2 year seasoned Oak for $450. I would bet if you bought in bulk they would give you a discount(10 cords+?). I have been making pizza since the beginning of July 2010 in the WFO and have used about 1/3 of the cord maybe a little more. I fire the oven twice a week each time making 10 pizzas, so about 240 give or take. Sometimes I would make NY pies so it would be less. So if you went off of that a full cord would get you about 720 pizzas(240x3). Now I'm not saying this is what you would be doing in a professional setting because you are going to be constantly using wood to keep a fire going for hours of service. My 2 cents.

Bill, Marc, Matt, have any wisdom. You guys have had ovens way longer than I have. How much wood do you guys use?

Offline shuboyje

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Re: Cost in Neapolitan Pizza
« Reply #23 on: October 02, 2010, 08:34:22 PM »
Wood cost is gonna be VERY location dependent and rely on other factors.  I live in the far North East suburbs of Detroit right where it is starting to get rural.  Lots of people have gone to wood heat in the area over the last 10 years, and wood is for sale every couple hundred feet on the side of the road.  I can buy a cord of seasoned hardwood for $100 or less.  If I was doing it on a commercial scale I have a friend who runs a tree service who can supply me with all the free hardwood I could ever user and I would simply season it myself and in a few years times when it is ready I would have no wood costs. 

As for consumption... that is gonna depend on the type and size of the oven and the temp you want to maintain.  I'd zero in on an oven and then talk to others using it for this.
-Jeff

Offline Bill/SFNM

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Re: Cost in Neapolitan Pizza
« Reply #24 on: October 02, 2010, 08:51:46 PM »
1 full cord of seasoned oak/pecan mix, delivered, not stacked = $350. I go through about 2 cords per year, but I also use this wood in my BBQ pit and indoor fireplace. I recall doing a rough calculation once and came up with $5-10 per firing, depending on ambient temps. Fuzzy on the details. My use is strictly residential. If I were doing this for profit, I'm sure I could come up with less expensive fuel sources.

I try to get the most out of each firing, roasting meats and baking breads with the residual heat.