Since I make pizza at home I think an extra $3 is excessive for thick (about 1/2 inch). Does it really cost that much more, taking into account a profit, to make a thick? Opinions please.
There are other costs besides flour. Years ago hamburger joints, before McDonalds used to have thick juicy hamburgers and the thin burgers were considered less quality and cheap, which they were. Now the chain burger places have double patties for customers who want more meat. Why not just sell a thicker burger? The reason is the cost accountants have figured out the energy cost to cook a patty and it saves money to cook two thin ones.
The thicker pizza requires more dough, but also more energy to bake and oven time. Also it takes labor and time to mix the dough.
A batch of dough that takes the same amount of ingredients and the same time to mix will make X number of thin crust pizzas. If they are thick crust it is X minus whatever percent that is. So the dough prep costs are a factor.
Years ago hamburger joints, before McDonalds used to have thick juicy hamburgers and the thin burgers were considered less quality and cheap, which they were. Now the chain burger places have double patties for customers who want more meat. Why not just sell a thicker burger? The reason is the cost accountants have figured out the energy cost to cook a patty and it saves money to cook two thin ones.
A local pizza place makes both thick and thin. The wait for the thick is noticably longer. That means the customers are at the table longer and slowing table turnover. Its all about money.
