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ISO Pizza Margherita wood fired, but...

itryalot Jul 10, 2009 02:43 PM

Is being able to have thin and blistered crust, pizza marghertia without having to remortgage our home an anomoly? I have been reading your posts on Una, Kef.., and Motorino but refinancing our home is not an option.

How can something so simple, quick to make be sooooo expensive (must be the rent and the fact that they aren't making money from liquor). We don't want liquor, we want pizza.

Having said that, I would take an amazing quality square sliced pizza (in the Roman style) to go too.

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  1. j
    Jorel RE: itryalot Jul 10, 2009 02:47 PM

    Excellent pizza, like any other good preparation is worth the money for many people; most have no problem paying for a $21 plate of pasta once in a while :). Lil' Frankies is a good value, though.

    Bruni's Times piece two days ago was pretty good I thought. Graphics and audio were nice.



    http://www.nytimes.com/interactive/20..., and


    1. i
      itryalot RE: itryalot Jul 10, 2009 02:49 PM

      Thanks; I read Bruni in Times, but I noticed some debate about his knowledge of Napoletana. Having had Napoletana in Italy, I am not sure either. The pics don't look comparable.

      2 Replies
      1. re: itryalot
        steve h. RE: itryalot Jul 12, 2009 05:40 PM

        i like pizza in naples (last there in march, da michele) and pizza at upn (last there late june). upn, in my opinion, is quite good. paying the freight is up to you.

        1. re: itryalot
          a_and_w RE: itryalot Jul 18, 2009 09:45 AM

          I'm not a fan of UPN, but to suggest it's not true neapolitan pizza is nonsense.

        2. b
          boccalupo RE: itryalot Jul 10, 2009 03:05 PM

          With the exception of UPN, you can get an excellent plain margherita (usually cow's milk mozz.) at many of the better places, including those you mentioned, for like $10 - $12 for an individual sized pie. Near Keste you could also try No. 28 (also wood-fired) on Carmine St., which is quite good and gives you the option of larger sized pizzas, which may be a better value. At my last visit (a couple weeks ago) Keste was not serving alcohol yet, so that is not even an option. I just got tap water with my pizza.

          For square margherita slices (eat in or take out) you can try the newly opened Veloce in the East Village (perhaps a bit thicker than Roman style), which I liked on my first and only visit or also Farinella in lower Manhattan (which I have yet to try, but looks very close to Roman-style square). Grandaisy and Sullivan St. Bakery also make excellent square slices although they I don't believe either of them do a margherita.

          1 Reply
          1. re: boccalupo
            itryalot RE: boccalupo Jul 12, 2009 05:34 PM

            Boccalupo (love the name, by the way) - Thanks. Will put those on my list. Will do some online research.

          2. guttergourmet RE: itryalot Jul 13, 2009 05:22 AM

            Co., Keste, Mezzaluna, La Tonda, Giorgione, La Pizza Fresca, Naples 45, Luzza's. L'Asso,

            1 Reply
            1. re: guttergourmet
              itryalot RE: guttergourmet Jul 15, 2009 07:57 PM

              I have been reading about Keste, will look up the rest; thanks!

            2. c
              craig_g RE: itryalot Jul 17, 2009 03:40 PM

              Well, Una Pizza is expensive, but Keste's is $12 and Motorino's is $10 ($13 for buffalo mozzarella) and both are a good size. Considering that you're getting a top-quality experience that hardly seems extortionate, nor 2nd mortgage-worthy.

              NY Magazine's breakdowns of Motorino's costs:

              Owner: Mathieu Palombino

              ANNUAL EXPENSES
              Labor: $432,000 ($9,000 a week for twenty employees; note that Motorino is a full-service restaurant and pizzeria)
              Utilities: $6,600 ($550 a month for electricity and gas)
              Wood: $13,688 (three cords per month, $375 per cord)
              Rent: $72,000 ($6,000 per month for 1,400 square feet)
              Pizza ingredients: $160,000 (flour, tomatoes, housemade mozzarella)
              Toppings: $100,000 (prosciutto di Parma, soppressata, etc.)
              Miscellaneous costs: $25,712
              Total . . . . . . . . . . . . . . . . . $810,000

              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
              Pecorino-Romano: $0.41
              Raw Israeli basil: $0.50
              Total . . . . . . . . . . . . . . . . . . $3.64/pie
              Cost to customer . . . . . . . . . . . .$10
              Markup per pie . . . . . . . . . . . .$6.36

              From pizza: $832,200 (21,900 margherita pies at $10, plus 51,100 specialty pies at $12).
              Total gross . . . . . . . . . . . $900,000
              Annual profit . . . . . . . . . . . $90,000 (revenue of $900,000 minus expenses of $810,000)

              2 Replies
              1. re: craig_g
                sugartoof RE: craig_g Jul 17, 2009 09:08 PM

                $1 per pizza on the olive oil? No way.

                I also love how they calculate the cost of utilities, rent, labor for the entire business operation, and then leave out the profits they're making on sodas, bottled water, extra toppings, etc.

                1. re: sugartoof
                  itryalot RE: sugartoof Jul 18, 2009 08:48 AM

                  Yes, the basil is high too.

              2. x
                xny556cip RE: itryalot Jul 27, 2009 09:35 PM

                Keste were doing a small Margherita lunch special for $6.00 to go last I saw.Naples 45 also does a very well priced lunch special before 12.00 if I remember correctly?Call and see.

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