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Pizza Time pizza $3/slice!

MartyB Apr 6, 2008 07:09 PM

Whats up with the price of pizza? I went to Brooklyn to do some pesach shopping so I figured I would get some pizza. One of the Chowhound favorite places is Pizza Time so I figured I would stop by. $3 a slice, $22 a pie WOW. Last I saw in the 5 towns it was $2.25 a slice with Bagel Island charging $10/pie. Must be all that oil they put in the sauce.

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  1. coastie RE: MartyB Apr 6, 2008 07:12 PM

    whats up - the price of flour , cheese - oil gas ----- wheat has had its biggest increase possibly ever - oh and tomatoes are up too

    20 Replies
    1. re: coastie
      MartyB RE: coastie Apr 7, 2008 07:41 AM

      I guess what I am asking is, "is there a price point where the average consumer will look elseware for take out". I for one eat two slices of pizza, that comes out to $6.

      I usually like to use the Brachs chicken take out special as my yardstick to guage the cost of a takeout meal. Even with the price of feed and fuel increases, so far the cost of a chicken special (1 chicken and a pound of side dish) has been stable at $8. If one eats a half of a chicken that comes out to $4 a person.

      My question is, assuming that one eats two slices of pizza, how high are you willing to pay for what used to be an inexpensive take out.

      Currently $6 ($3/slice) $24/pie
      (A) $8 ($4/slice) $32/pie
      (B) $10 ($5/slice) $40/pie
      (C) Price is no object, I need my pizza fix
      (D) other

      1. re: MartyB
        berel RE: MartyB Apr 7, 2008 08:32 AM

        D) I'm going to buy a pizza stone after Pesach and start making my own pizza .

        1. re: berel
          berel RE: berel Apr 7, 2008 08:38 AM

          on 2nd thought I'm going to buy one this week and use for matzah pizza on Pesach

          1. re: berel
            MartyB RE: berel Apr 7, 2008 01:01 PM

            In doing a Google search on Pizza dough, I ran into this video on how to make home made pizza. I may give it a try, doesn't look too hard. The best part is that you can get creative with the topping.


            1. re: MartyB
              berel RE: MartyB Apr 8, 2008 05:25 AM

              my kids who live out-of-town make homemade pizza all the time on the stone, comes out great

              1. re: berel
                hill food RE: berel Apr 9, 2008 12:52 AM

                Joy of cooking has a decent basic recipe for dough. Stone? hit a tile store for a 12x12 sample or two of granite - it'll even out the heat for a few bucks a pop... and where has the OP been lately regarding food prices in general? It's all insane.

            2. re: berel
              MartyB RE: berel Apr 8, 2008 07:44 AM

              I got to thinking, makes sense to try my hand at making my own. I just placed an order for a 4 piece pizza stone set at Amazon for $20 (less than the cost of one Pizza Time pie).

              Judging from the recipie requirements the major components should be
              (1) Flour, needs 2-3 cups, will have to see how expensive it is.
              (2) Yeast - probably real cheap
              (3) Tomato sauce, just paid 50 cents/can at Brachs, kosher for pesach, some "farchnucte" brand, don't remember which one.
              (3) Cheese
              (4) Gas for oven.

              My gut feeling is that I can save a bundle here.

              1. re: MartyB
                berel RE: MartyB Apr 8, 2008 07:50 AM

                I think Bed bath and beyond has it too for $20, I pick it up there


                1. re: berel
                  MartyB RE: berel Apr 8, 2008 07:55 AM

                  Not bad, I bought


                  Since I am a member of Amazon Prime I get free shipping and pay no taxes.

                2. re: MartyB
                  xanadude RE: MartyB Apr 8, 2008 09:18 AM

                  Sure, of course you can; you're not paying for labor, insurance, etc. Generally, I'd say that food costs are only 20%-30% or so of retail prices.

                  1. re: MartyB
                    queenscook RE: MartyB Apr 10, 2008 01:37 PM

                    Tomato sauce in a can? The kind that is just tomatoes, water, salt and the like? If you plan to use that sort of stuff for pizza, I guess you're not really looking for real pizza. It will be cheaper, certainly, but it certainly won't mimic anything like pizza from a professional pizza store. Tomato sauce like Hunt's, or kosher brands, are not what real pizza stores use. Unless you've found something in a can I've never seen. Closer is pasta sauce, like what one uses for lasagna. It has spices, onions, garlic, etc. But that does not come in a can, and it's never 50 cents.

              2. re: coastie
                Catskillgirl RE: coastie Apr 8, 2008 09:19 AM

                I work for a bakery. We came close to closing forever this winter - the skyrocketing price of flour, oil and dairy products caught us all by surprise. Flour costs TRIPLED over a few weeks. We all know about the oil - which causes price increases due to shipping and also oil to run our ovens. Dairy is now, thankfully, coming back down and flour seems to have stabilized for now. But it was a hard, hard couple of months. I know that many pizzerias have closed because, as is said below, how much will people realisically pay for a slice of pizza? Same for a bagel. Even though my costs about doubled, who's going to pay $1.00 for a bagel? We still had to raise the price to .65 without butter or cream cheese!

                It's a very hard time for anyone using large amounts of flour.

                1. re: Catskillgirl
                  MMRuth RE: Catskillgirl Apr 8, 2008 09:21 AM

                  I was in a pasta store last week, and they had a stack of fliers asking people to contact their senators to help with escalating wheat prices - as did, I then noticed, a lot of bakeries in the area, and the pasta store had a sign saying that they were currently unable to sell customers semolina flour. My husband has recently been selling wheat, in addition to his usual rice, to Iraq, and the increase in prices has been mindboggling.

                  1. re: MMRuth
                    Catskillgirl RE: MMRuth Apr 8, 2008 09:25 AM

                    Our local convenience store chain has a sign by the breads saying "The Great Grain Robbery". Which would be funny if it weren't so sad. Yes, semolina is through the roof - I'm glad it's one flour we don't use here!

                    It's very, very scary. My bakery employs about 25 people, me included. And our little town has taken a beating over the last few years with 2 large employers closing. The thought of closing a bakery which opened (in this building) in 1920 is heart-breaking.

                  2. re: Catskillgirl
                    coastie RE: Catskillgirl Apr 8, 2008 09:33 AM

                    I second and third that , Im in my 5 th year of business. I was just putting my head up and thinking about being a restaurant that makes a profit.Now I don't even know.....I don't think my customers will take a price increase - but I won't make it without one. Im hoping to ride it out awhile so others can adjust their prices. As national chains raise their prices my customers will become more understanding. As an independent , we are already know for having the best...and most expensive pie.

                    1. re: coastie
                      Catskillgirl RE: coastie Apr 8, 2008 10:02 AM

                      Coastie, we tried for months to "ride it out" and that's what almost closed our doors. Flour prices started jumping in October, eggs doubled in August, dairy I think 30% increase in September... and we waited. and waited. And bled $$. January 1st we finally raised our prices, and while some customers complained, I spoke to as many as possible and explained *why* we had to raise our prices. Basic survival. And they understood. Unfortunately we waited too long to raise our prices, and we're still suffering. I think, now, that we'll make it, but only because Passover is next week (hooray for the big orders!) and summertime is coming, with the seasonal trade.

                      And we, too, are known for our quality products, and higher prices. Lots of customers are willing to pay the price. Otherwise they can buy bread and pastries at the supermarket - I don't care!

                    2. re: Catskillgirl
                      Ora RE: Catskillgirl Apr 17, 2008 10:15 PM

                      "...who's going to pay $1.00 for a bagel?"

                      We NYers do. Bagels are $1.30 at H&H Bagel in NYC!

                      1. re: Ora
                        Orchid64 RE: Ora Apr 18, 2008 04:39 AM

                        In Tokyo, they're $1.50-$2.00 each...when you can find them. :-p

                      2. re: Catskillgirl
                        Panini Guy RE: Catskillgirl Apr 18, 2008 06:53 AM

                        "Who's going to pay $1.00 for a bagel?"

                        People who like good, fresh bagels.. I don't think Pittsburgh is that much more wealthier than Ellenville NY, but when our wholesale price went from $0.33 per bagel to $0.49 last winter, we bumped our retail price to more than $1.00 (a 1oz. packet of Philly cream cheese included). Sales didn't change at all. I wouldn't worry about it - charge what you need to charge in order to keep yourself whole - or stop making bagels.

                        We get our bagels from what I'd consider the only decent artisinal bakery that makes them (NY style water bagels) and my feeling is if we don't support them, then the entire bagel-eating population will suffer. Bagels are one of those things that if done well are worth a little extra. If not done well, it wouldn't matter if they were two for a quarter, I wouldn't touch them.

                        As far as pizza goes, I'd rather pay more to a shop I like than have the pizza shop start subbing inferior ingredients like those nasty pre-packaged cheese blends.

                        Such is the price of encouraging trade with emerging economies. It's only going to get more interesting and probably worse with some items. For instance, the largest tomato grower in PA has announced they're not planting tomatoes this year because of restrictions on migrant laborers. So they're planting crops that can be harvested by machine. More wheat and corn in the supply chain... but a lot fewer regionally grown tomatoes.

                        1. re: Panini Guy
                          QSheba RE: Panini Guy Apr 24, 2008 06:36 PM

                          Also in Pittsburgh...Not that long ago you could get a dozen bagels for $5 and change.. We tried a new deli/bakery in our neighborhood and individual bagels w/o anything are $1/$12per dozen. As much as we'd love to support the shop, the prices are just too high. With costs rising (groceries, gas, utilities-agh!) it's easy to understand why the cost of bagels is going up...but we just won't be buying them as frequently, and prob not from the corner deli....

                    3. m
                      MartyB RE: MartyB Apr 7, 2008 09:08 AM

                      Maybe one can do what the soda industry did (you know, the 1.5 liter bottles - of which, I am proud to say, I have not purchased one yet!). Slice a pie into 16 slices and charge $1.50 a slice, then they can slowly raise it to $2/slice. Hey this day and age one can fool most of the people most of the time!

                      4 Replies
                      1. re: MartyB
                        jaickyt RE: MartyB Apr 7, 2008 09:28 AM

                        Come to NJ. $1.70 a slice and $13.50 a pie (plus tax, of course)

                        1. re: jaickyt
                          MartyB RE: jaickyt Apr 7, 2008 09:48 AM

                          Where in NJ? I will have to ask my brother if the huge price hike has infected them in Passaic as well. Maybe NJ is spared because gas is cheaper there.

                          1. re: MartyB
                            jaickyt RE: MartyB Apr 7, 2008 09:54 AM

                            Jerusalem Pizza in Livingston

                            1. re: jaickyt
                              moonlightgraham RE: jaickyt Apr 7, 2008 06:23 PM

                              One of my biggest pet peeves about pizza is that many places use too much cheese (it is like getting grill cheese) and not enough sauce. How about using 1/3 less cheese as a pizza option and charging less for this variety.

                      2. p
                        Pincus RE: MartyB Apr 9, 2008 07:49 AM

                        Depending on the quality of the pizza, $22 for a large pie can be perfectly reasonable (to me). I happily pay some local places that. But one place charged me $25 for a pie that cost four bucks less elsewhere, and the cheaper pie was as good or better than the pricier one. Which meant that was my first and only time there.

                        And some of the chain pizzarias could sell their extra large pies for $5 and I still wouldn't normally buy them. If I was starving, sure. But the largest chain here has (IMHO) the worst pizza in town. Crust like floor tile and sauce like ketchup. And cheese like plastic.

                        1 Reply
                        1. re: Pincus
                          stolenchange RE: Pincus Apr 9, 2008 09:10 PM

                          Yeah, Pizza Hut has their $5/each for 3 medium pizza deals and I have no interest. My beloved local chain is ~$17 for a large cheese pie and I find that to be a a better deal when you consider taste/quality.

                        2. m
                          MrsT RE: MartyB Apr 21, 2008 02:08 PM

                          Have you been to DiFara's lately? Home of the $4 dollar slice and the $2 can of soda? Last month it made national news. I truthfully don't know if it's the rising cost of ingredients or the fact that all the tourists go there after reading message boards and hipster magazines heralding it as the best slice in NYC.

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