I thought I would help you out a bit. Perhaps you could add a column for commercial costs. These prices are from Restaurant Depot today. For sauce the #10 can is 109 oz. The 7/11 you would use direct with spices. There are other products that you can dilute to lower your costs...

`Flour GM Full Strength 15.88/50 lbs`

Yeast SAF IDY 48.02/20 lbs

Sugar 22.61/50 lbs

Honey 71.82/30 lbs

Olive Oil DeCecco 89.23/12 liters

Mozz Cheese Sorrento Shredded 71.97/30 lbs

Pizza Sauce 7/11 tomato puree 26.35 for 6 #10 cans

Sausage Italian 56.17/20 lbs

Mushrooms 22.35/10 lbs

Hope you work these up into your spreadsheet!

Ok, I spent a few minutes and did the conversions and calculation for a 14" cheese pizza based on the above costs. I did not include water or electricity costs (unknown). The formula is for a 62% hydration with .5% yeast and 2% oil, sugar and salt. I got the salt costs from my local RD.

The formatting won't come out well, but you can make it out.

**$ per gram 14" pizza $ per 14" pie**Flour 15.88/50 lbs (22650 g) 0.000701104 272 0.190700221

Yeast 48.02/20 lbs (9060 g) 0.00530022 1.36 0.0072083

Sugar 22.61/50 lbs (22650 g) 0.00099823 5.45 0.005440375

Olive Oil 89.23/12 L (10800 g) 0.00826204 5.45 0.045028102

Salt 1.74/26 oz (737g) 0.002360923 5.45 0.012867028

Cheese 71.97/30 lbs (13590 g) 0.005295806 160 0.847328918

Sauce 26.35/18750 g 0.001405333 120 0.16864

** Total cost $1.28 **