Calculate Pizza Cost (30 cm)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Pizza Flour (00) | kg | — | ||
| Mozzarella Fior di Latte | kg | — | ||
| Tomato Sauce (San Marzano) | kg | — | ||
| Extra Virgin Olive Oil | kg | — | ||
| Fresh Basil + Yeast + Salt | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Mozzarella is your biggest variable cost — track its weight per pizza to the gram.
- Aim for 22–26% food cost on classic pizzas, 28–32% on premium specialty pies.
- Make dough in-house (€0.18 vs €0.60 for pre-made) — biggest single margin win in any pizzeria.
- Standardize ladle sizes for sauce and oil — visual portioning costs you 8–12% per pie.
Frequently Asked Questions
Target 22–28% for standard pizzas. Margherita and basic pies should sit at 18–22%, while premium toppings (prosciutto, truffle) can climb to 30–33% and still be profitable due to price elasticity.
A 30 cm pizza uses 110–140g of mozzarella for a New-York style and 80–100g for Neapolitan. Going over 150g compresses your margin without adding perceived value.
Yes. In-house dough costs €0.15–0.20 per ball vs €0.55–0.75 for premium frozen. Over 200 pizzas/day that is €70–110 of pure margin recovered.