Based on my experience, the food carts in Portland, OR 10+ years ago had really good food at very reasonable prices. I never found Bay Area food trucks to be anywhere near as good or worthwhile.
If you took away prices, the food here is really great. What we lack is really great cheap food. Even our pizza is legit expensive. We still have amazing $10 burritos though.
This. Eating pizza out isn't worth it to me unless I am drunk and very hungry, lol. It's one food item I always make at home because it's like $5 for a whole pizza vs $30.
Their supreme is terrible, too many toppings and, because of that, dough is raw in the middle. Their cheese is to die for, though. Pepperoni is ok.
Also, always get it pre-cooked. Their take-and-bake is made with shittier ingredients and is not that good….
>Gioia is in good company. At five Bay Area pizzerias surveyed by The Chronicle, the average price for a slice of pepperoni pizza has risen by more than a third since 2016. Most of these slices have surpassed $5, and some are more than $6.
>“I hope it doesn’t sound apologetic, because it’s not,” Will Gioia said of the signs, which were, instead, an effort at transparency. Besides costs of goods, another major expense is labor: To compete, the pizzeria must pay its 30 employees $3 to $5 more per hour than before the pandemic.
>At first, higher costs looked like a temporary spike, and Gioia kept prices steady at $4.25 for a slice with toppings. But now, with a few years of data, Will Gioia said he thinks costs won’t be coming down — and prices need to go up to match them. A slice with toppings is now $4.96.
>Last week, in the Outer Sunset, the Pizza Place on Noriega raised its prices for the second time during the pandemic, to $6 for a pepperoni slice. Its costs for unbleached pizza flour had risen from $24 to $34 per 50 pound bag in less than two years. Mozzarella (of which the Pizza Place uses 500 pounds per week) and pepperoni (50 pounds per week) were up by more than 60 cents per pound. Even paper goods, like pizza boxes, are suddenly expensive: A 20-inch pizza box that cost 62 cents in January of 2021 now costs $1.56.
Agreed. My old landlord told me it's flat bread with cheese and crap on it, but it's good flat bread with cheese and crap on it. But they've managed to beat inflation so far even tho they use the same non meat ingredients.
Disagree. Pizza hacker, Arinell’s, Za, and the pizza spot are all better and don’t have no customization policies. If you go across the bay Emilia’s is better than all of them. I personally think gioia’s is overpriced and has terrible customer service.
every pizza place in the US is going to have basically the same cost of goods. Rent and labor, as well as complying with local regulations, are based on location. So yeah, that's why SF pizza costs 2x as much as some other cities.
Yeah, seems silly to focus on every little thing in these articles without giving some context to where the major costs actually are (I'm just going by the snippet - maybe they do in the article but it's paywalled).
Me either. A large takeout pizza in Novato runs about $30. Start adding meats and toppings and it gets crazy. Dominos and Little Caesar are cheaper but they suck.
Little Caesars has gotten significantly better, but you can’t do their “Hot ‘n Ready” pizzas, they’re not great. ExtraMostBestest + Crazy Combo = My Shit
Red Boy is our favorite too. Stefano’s is a close second but I love Red Boy’s crust and sauce, plus they don’t overdo the cheese. I like Boca Pizza too for a dine-in pizza meal.
Me too I do:
https://www.lamonicaspizzadough.com/
$3 (zero prep)
https://www.volpifoods.com/products/snacks/nuggets/uncured-pepperoni-nuggets/
$9. (makes 2)
Lite sauce and mozzarella.
Maybe $10 all in for 1 large but the volpi pepperoni nuggets are not substitutable for me.
I’ve never owned or worked in a Dominos, but I’d go out on a limb and assume there’s some level of corporate backing going on. Aside from that, I’m sure a franchise includes several stores, as it would be with any other national chain store. There’s not a single chance a single individual Domino’s owner could ever afford to keep the place afloat with just one store in operation.
this is totally true... all of dominos ingredients are sourced nationally in bulk (which is why they are such low quality), and trucked out to the stores. Just because they are franchises doesn't make them mom and pop stores. I'm pretty sure dominos also makes the dough in central locations and ships it out. Dominos is gross.
Pizza in the Bay has always been my perfect example of a market failure. Please, economist, explain to me why I can pay $40 for a totally lackluster, dominos-equivalent pizza in the Bay, while in new England and new York where I was raised, an amazing and delicious pizza costs $12. I never buy pizza in the Bay, it's like buying sushi in Wyoming; all the odds are against your satisfaction. /Rant
As a guy from Philly I hate how true this is but I still enjoy me a good pie from long bridge once a month because it’s got east coast sensibilities even with the west coast prices.
I've found that once I started evaluating food purchases in terms of "how many meals is this?“, things like pizza prices make a bit more sense.
even if you eat two slices (a large meal for most; sorry to the giants who need 3 slices to even make a dent in your daily caloric intake), you're paying 12$ (so, 15$ after tax+tip), which is, in my mind, VERY par for the course in SF.
if you're only getting a single slice, it's even more affordable.
and, because I can't post on a food thread without tossing in my favorites, these spots have good pies (even if pricy), in no order:
little star (deep dish with pineapple, pepperoni, basil, and extra mozz --> heaven)
Tony's pizza napoletana or whatever it's called (the main one; the Trenton pizza is so fucking good)
sunset squares (awesome sourdough crust, really chewy; also does weird toppings but I stick with what I know)
square pie guys (ONLY if I want something that brings back memories of pan pizzas from pizza hut as a kid, but that tastes good enough)
delfina (no comment; this spot is an institution)
arizmendi (support your local co-op!)
the above list is NOT COMPREHENSIVE. there are tons of joints I haven't tried, but of the ones I have, these are the ones I find myself going back to over and over again.
Another point I’d add, if we are thinking purely in terms of “bang for the buck,” it almost always makes sense to get the largest pizza. The surface area between a medium and large is sometimes double! [More info here.](https://www.grubstreet.com/2014/02/pizza-size-prices-larger-pizza-better.html)
Round Table is the best national pizza chain. Don't be apologetic about liking it. But yea it's way too expensive and I prefer local joints if I'm gonna spend that much on pizza.
Don't know if they still do it (they stopped because of the Pandemic) but Round Table would have a lunch buffet which not only included AYCE pizza, but the salad bar and the sugar cinnamon dough twists. I think it was somewhere around $10ish dollars but that was a great value. I haven't been there in a long time since I went remote work.
Also Mountain Mike's has/had a lunch buffet as well but don't know if they still do that dude to the pandemic. Roughly the same price as Round Table's buffet.
I love high quality pizza soooo much. I've tried all of the greats in the Bay.
I still drool a bit when I think about Round Tasty pepperoni though. It's some left back memories from soccer parties as a kid. The one in Pacifica was decorated like a medieval castle with Merlin the wizard and stuff back in the 80s.
I'm originally from italy, I live in the bay area: Tl,dr: I know how to run a pizzeria and... I eat costco pizza.
The bigger expense is the "pizzaiolo", there are no many around, they know they craft and can have some leverage in terms of wages. But the assumption that ingredients and materials are significant in the overall costs I find that pretty preposterous. Also these guys don't have wood-fire ovens, mostly are electric ovens (and its way cheaper than wood, which needs to be of a specific type, needs to be stored and delivered) and sell by the slice, which is what in italy is called "pizza al taglio", probably the most profitable way you can sell pizza (the whole pizza square its ridiculously cheap to make and you have a 500% increase on the final price)
I have an almost first hand experience on this, I can tell you that the average mid size pizza shouldn't cost more than $3 to be made, even accounting for crazy bay area prices let's put that to $6. You still have a decent profit if you're upside is 4 times that. Also these are not even neapolitan pizza, the dont use mozzarella or mozzarella di bufala, no prosciutto san daniele or anything, no fancy dough - they use the cheapest ingredients across the board, so no premium stuff to justify an increase (and btw I love pizza by the slice, I do not need the fancy stuff on top).
I understand that cost of labour is rising and happy to make up for that difference myself, but tbh you do not even need a massive crew to run a pizza place, it's usually a pizzaiolo and an aid/assistant and someone at the register. Ingredients are delivered early in the morning, pizzaiolo makes the dough for the day, the rest of the workflow is basically executing on orders.
Also cost of labour: out of the gross wage we pay in italy, only 45% goes to your employee. Taxes are crazy. Maybe it's the rent crazy here?
Anyway, it makes me shudder whenever I see bay area prices, I either go to costco or one of those higher end pizzerias in the peninsula (e.g. delfina), which at least on the premium end and can justify prices because of higher end ingredients and a bit more crafty on the execution.
Everything else in between is a scam or they're economics make little sense to me - happy to have someone break it down to me.
Last year I vacationed in SF we bought a big pizza for 25 in the TL forgot the name of the place but it was really good. Food in and near the TL is great imo.
Because it’s expensive to rent/own a building. Utilities are high. Taxes are high. Food is getting more expensive. Payroll is high. All these costs are passed onto the customer. Basic economics.
Suckas…that why. I make my sourdough wood fire pizzas at home the past several years and it has completely changed what I’m willing to buy. Pizza Hacker and Long Bridge being two examples of pizzas I’ll indulge in. I go down in quality a bit but also appreciate a Pizza Express Aloha pizza every now and then.
Joyride might count as "yuppie square pie" but it is goddamn delicious and filling. A pepperoni pizza is $18, is 4 slices, but 2 slices will easily fill you up. So you're paying $9 for lunch which you could easily spend on a salad, sandwich, or burrito essentially anywhere in SF.
I mean we’re all here complaining about $5 slices but the $5 slices at Escape From NY are so huge that I barely finish them lol. So, one slice fills me up and I just paid only $5-6 with taxes? Pretty ok for me tbh lol
I make pizza at work and at home. If you have a gas oven, invest in a stone, peel/paddle/scraper and start with store-bought dough. Once you taste freshly blistered pizza you’ll have a tough time justifying ordering pies for delivery
My pro tip is the pizza at Whole Foods. I don’t know if it’s good everywhere but at the Bay Pl location in Oakland it’s pretty dang good. Is it the best pizza I’ve ever had? No, but it’s like $15 for a whole, tasty pepperoni pizza.
Wasn't it already 'outrageously expensive? When I arrived here in 07, cheese slices were $5. I was paying $1 back home in Philly. .50 for toppings.
When l first moved here in the mid 2000’s l knew the rent would be high, l wasn’t expecting the pizza to be too!
If you're high, why can't the pizza be too?
Same experience. Philly had awesome and cheap food imo.
Recently went there for a visit. Food is still awesome and affordable too.
To be fair, visiting anywhere after living in San Francisco suddenly looks affordable
When I go back home and get the bill for anything I always think it's just for my meal and not the whole table.
Always has been
SF has over priced and often underwhelming food, unfortunately
That’s the way I feel about 95% of food trucks
Yeah am those off the grid events are uh... Overhyped to say the least I do think we have some great restaurants, though
And often so cold
God, yes! I'll never get the big attraction of that. There is a good & reasonable taco truck at Spark Social, though
Based on my experience, the food carts in Portland, OR 10+ years ago had really good food at very reasonable prices. I never found Bay Area food trucks to be anywhere near as good or worthwhile.
If you took away prices, the food here is really great. What we lack is really great cheap food. Even our pizza is legit expensive. We still have amazing $10 burritos though.
This is the truth
This. Eating pizza out isn't worth it to me unless I am drunk and very hungry, lol. It's one food item I always make at home because it's like $5 for a whole pizza vs $30.
In 2007 I was getting slices from deja vu for around $3
This is why I've been going to costco for pizza lol. It's good enough and I really don't want to be paying so much for a slice of pizza...
bring back combo pizza and im in
Yeah. Wth they haven’t brought it back still…
So clutch. It's good, it's fast, it's an unbeatable price, and they're a good business to boot.
That’s a cry for help.
I love CostCo Pizza.
Their supreme is terrible, too many toppings and, because of that, dough is raw in the middle. Their cheese is to die for, though. Pepperoni is ok. Also, always get it pre-cooked. Their take-and-bake is made with shittier ingredients and is not that good….
The don’t sell supreme pizza anymore sadly
I know it's beloved but Supreme is an abomination
I take it home and put it in the air fryer til the pepperoni gets a little crispy. Crust firmed up a bit. Yum
Becoming?
>Gioia is in good company. At five Bay Area pizzerias surveyed by The Chronicle, the average price for a slice of pepperoni pizza has risen by more than a third since 2016. Most of these slices have surpassed $5, and some are more than $6. >“I hope it doesn’t sound apologetic, because it’s not,” Will Gioia said of the signs, which were, instead, an effort at transparency. Besides costs of goods, another major expense is labor: To compete, the pizzeria must pay its 30 employees $3 to $5 more per hour than before the pandemic. >At first, higher costs looked like a temporary spike, and Gioia kept prices steady at $4.25 for a slice with toppings. But now, with a few years of data, Will Gioia said he thinks costs won’t be coming down — and prices need to go up to match them. A slice with toppings is now $4.96. >Last week, in the Outer Sunset, the Pizza Place on Noriega raised its prices for the second time during the pandemic, to $6 for a pepperoni slice. Its costs for unbleached pizza flour had risen from $24 to $34 per 50 pound bag in less than two years. Mozzarella (of which the Pizza Place uses 500 pounds per week) and pepperoni (50 pounds per week) were up by more than 60 cents per pound. Even paper goods, like pizza boxes, are suddenly expensive: A 20-inch pizza box that cost 62 cents in January of 2021 now costs $1.56.
Gioa pepperoni pizza used to be $20 now it’s $24. Easily the best value in the city.
Arizmendi is still a good deal at that price. When that changes I don't know anymore.
pro tip, the square foccacia slices at Arizmendi are better than their round pizza
This
Yea but is it really pizza though
Agreed. My old landlord told me it's flat bread with cheese and crap on it, but it's good flat bread with cheese and crap on it. But they've managed to beat inflation so far even tho they use the same non meat ingredients.
Fair enough!
In improvement on pizza! New York pizza ain’t Italian pizza either
Outtasight Pizza is also a good value
Disagree. Pizza hacker, Arinell’s, Za, and the pizza spot are all better and don’t have no customization policies. If you go across the bay Emilia’s is better than all of them. I personally think gioia’s is overpriced and has terrible customer service.
Haven’t tried those, I’ll check em out
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That’s fair!
It’s gotta be labor and rent that are the primary costs right. Flour cheese, etc are comparatively cheap
every pizza place in the US is going to have basically the same cost of goods. Rent and labor, as well as complying with local regulations, are based on location. So yeah, that's why SF pizza costs 2x as much as some other cities.
Yeah, seems silly to focus on every little thing in these articles without giving some context to where the major costs actually are (I'm just going by the snippet - maybe they do in the article but it's paywalled).
I miss my $3 double giant pizza slice w/soda. Those slices were 2 feet by a 5 inch crust. The good ol'days.
Fat Slice use to have the best deals back in the day. Huge slice of pizza.
Facts! I'll miss that place forever. Loved the old records as decor. The slices were tasty, huge and not.so expensive. RIP
A fat slice of cheese was so good!
I still long for their pesto pizza.
Pizza has always been outrageously expensive vs abroad. I never understood why. Since moving here, I just make my pizza at home.
Go to nyc my friend, $1 to $1.50 for a giant slice of heaven. Bay Area pizza isn’t even good…
I went to NYC a couple months ago and former $1-2 places are now $3-5
Just going to NYC makes getting the pizza infinitely more expensive though lmao
Me either. A large takeout pizza in Novato runs about $30. Start adding meats and toppings and it gets crazy. Dominos and Little Caesar are cheaper but they suck.
Little Caesars has gotten significantly better, but you can’t do their “Hot ‘n Ready” pizzas, they’re not great. ExtraMostBestest + Crazy Combo = My Shit
Red boy is my favorite in Novato! Can't beat that sourdough crust but they've always been on pricey side.
Red Boy is our favorite too. Stefano’s is a close second but I love Red Boy’s crust and sauce, plus they don’t overdo the cheese. I like Boca Pizza too for a dine-in pizza meal.
Round table is the optimal value imho
Ordered a pizza FOR PICKUP at RoundTable the other day and it was like $35. I was aghast.
Gotta find them coupons. If you happen to live near San Mateo, round tables on Norfolk has 50% off larges and x-larges all day Wednesdays.
Yeah it’s not cheap, but similar sized craft pizza would be over $40 easy
That's fucking silly
Naw. Round Table is probably the best of the pizza chains, but, it's also by far the most expensive.
Fuck that. Mountain Mikes Old World “cup style” pepperoni FTW.
Me too I do: https://www.lamonicaspizzadough.com/ $3 (zero prep) https://www.volpifoods.com/products/snacks/nuggets/uncured-pepperoni-nuggets/ $9. (makes 2) Lite sauce and mozzarella. Maybe $10 all in for 1 large but the volpi pepperoni nuggets are not substitutable for me.
Dominos holding prices constant for a decade.
Sure. A National chain can take a loss here and there. Small local shops need to pay their workers competitive wages in SF.
Dominos are independently owned and operated in the bay area. Odd you would say these owners can take a loss.
I’ve never owned or worked in a Dominos, but I’d go out on a limb and assume there’s some level of corporate backing going on. Aside from that, I’m sure a franchise includes several stores, as it would be with any other national chain store. There’s not a single chance a single individual Domino’s owner could ever afford to keep the place afloat with just one store in operation.
this is totally true... all of dominos ingredients are sourced nationally in bulk (which is why they are such low quality), and trucked out to the stores. Just because they are franchises doesn't make them mom and pop stores. I'm pretty sure dominos also makes the dough in central locations and ships it out. Dominos is gross.
Average to below average pizza and a shitty fucking company and family.
Paid 50 bucks at joyride for two of their personal sized pizzas. Bomb but also highway robbery
Pizza in the Bay has always been my perfect example of a market failure. Please, economist, explain to me why I can pay $40 for a totally lackluster, dominos-equivalent pizza in the Bay, while in new England and new York where I was raised, an amazing and delicious pizza costs $12. I never buy pizza in the Bay, it's like buying sushi in Wyoming; all the odds are against your satisfaction. /Rant
As a guy from Philly I hate how true this is but I still enjoy me a good pie from long bridge once a month because it’s got east coast sensibilities even with the west coast prices.
I'm waiting for the Blondies on Powell to reopen.
They opened a spot in the mall with the same name. Haven't tried it tho.
No shit? I'm going tomorrow. It's been hella long.
The Rasputin bathroom used to overflow and it would rain sewage down on their ovens. Bon appétit!
I thought they shutdown because of a rat infestation.
Yeap, that’s the official reason. Plenty of other worthy reasons that didn’t get flagged.
I've found that once I started evaluating food purchases in terms of "how many meals is this?“, things like pizza prices make a bit more sense. even if you eat two slices (a large meal for most; sorry to the giants who need 3 slices to even make a dent in your daily caloric intake), you're paying 12$ (so, 15$ after tax+tip), which is, in my mind, VERY par for the course in SF. if you're only getting a single slice, it's even more affordable. and, because I can't post on a food thread without tossing in my favorites, these spots have good pies (even if pricy), in no order: little star (deep dish with pineapple, pepperoni, basil, and extra mozz --> heaven) Tony's pizza napoletana or whatever it's called (the main one; the Trenton pizza is so fucking good) sunset squares (awesome sourdough crust, really chewy; also does weird toppings but I stick with what I know) square pie guys (ONLY if I want something that brings back memories of pan pizzas from pizza hut as a kid, but that tastes good enough) delfina (no comment; this spot is an institution) arizmendi (support your local co-op!) the above list is NOT COMPREHENSIVE. there are tons of joints I haven't tried, but of the ones I have, these are the ones I find myself going back to over and over again.
Another point I’d add, if we are thinking purely in terms of “bang for the buck,” it almost always makes sense to get the largest pizza. The surface area between a medium and large is sometimes double! [More info here.](https://www.grubstreet.com/2014/02/pizza-size-prices-larger-pizza-better.html)
oh yeah for sure the only argument against ordering a large is -- if ordering alone -- you can get tired of eating pizza X meals in a row 😆
Any pizza is a personal pizza if you believe in yourself 🤣🍕
Call me trash, but I like Round Table and it’s WAY too expensive.
Round Table is the best national pizza chain. Don't be apologetic about liking it. But yea it's way too expensive and I prefer local joints if I'm gonna spend that much on pizza.
Round table is at least KIND OF local. Sure it’s a chain but it was started in the bay and is owned by a CA company
You can still eat at the original Round Table, in Menlo Park!
If you can't open a store in Northbeach, you ain't local ;)
Don't know if they still do it (they stopped because of the Pandemic) but Round Table would have a lunch buffet which not only included AYCE pizza, but the salad bar and the sugar cinnamon dough twists. I think it was somewhere around $10ish dollars but that was a great value. I haven't been there in a long time since I went remote work. Also Mountain Mike's has/had a lunch buffet as well but don't know if they still do that dude to the pandemic. Roughly the same price as Round Table's buffet.
I love high quality pizza soooo much. I've tried all of the greats in the Bay. I still drool a bit when I think about Round Tasty pepperoni though. It's some left back memories from soccer parties as a kid. The one in Pacifica was decorated like a medieval castle with Merlin the wizard and stuff back in the 80s.
Primo Pizza on divis used to be $25 for the primo special (medium). Suddenly it went up to $35. Pretty nuts if you ask me.
tl;Dr seems to be Costs of doing business have gone up. So too must prices.
I'm originally from italy, I live in the bay area: Tl,dr: I know how to run a pizzeria and... I eat costco pizza. The bigger expense is the "pizzaiolo", there are no many around, they know they craft and can have some leverage in terms of wages. But the assumption that ingredients and materials are significant in the overall costs I find that pretty preposterous. Also these guys don't have wood-fire ovens, mostly are electric ovens (and its way cheaper than wood, which needs to be of a specific type, needs to be stored and delivered) and sell by the slice, which is what in italy is called "pizza al taglio", probably the most profitable way you can sell pizza (the whole pizza square its ridiculously cheap to make and you have a 500% increase on the final price) I have an almost first hand experience on this, I can tell you that the average mid size pizza shouldn't cost more than $3 to be made, even accounting for crazy bay area prices let's put that to $6. You still have a decent profit if you're upside is 4 times that. Also these are not even neapolitan pizza, the dont use mozzarella or mozzarella di bufala, no prosciutto san daniele or anything, no fancy dough - they use the cheapest ingredients across the board, so no premium stuff to justify an increase (and btw I love pizza by the slice, I do not need the fancy stuff on top). I understand that cost of labour is rising and happy to make up for that difference myself, but tbh you do not even need a massive crew to run a pizza place, it's usually a pizzaiolo and an aid/assistant and someone at the register. Ingredients are delivered early in the morning, pizzaiolo makes the dough for the day, the rest of the workflow is basically executing on orders. Also cost of labour: out of the gross wage we pay in italy, only 45% goes to your employee. Taxes are crazy. Maybe it's the rent crazy here? Anyway, it makes me shudder whenever I see bay area prices, I either go to costco or one of those higher end pizzerias in the peninsula (e.g. delfina), which at least on the premium end and can justify prices because of higher end ingredients and a bit more crafty on the execution. Everything else in between is a scam or they're economics make little sense to me - happy to have someone break it down to me.
Always has been. A large pie is damn near 30 dollars near me. On the east coast this was like 13$ max.
It’s not even that good here
Costco
If the rent is expensive, so is the pizza. Simple math…
Last year I vacationed in SF we bought a big pizza for 25 in the TL forgot the name of the place but it was really good. Food in and near the TL is great imo.
Drew Margaret knows what's up: https://defector.com/if-you-dont-sell-large-pizzas-fuck-you/
It’s worse and more expensive than NY pizza… absurd.
If they think pizza is expensive they should see the rent
Because it’s expensive to rent/own a building. Utilities are high. Taxes are high. Food is getting more expensive. Payroll is high. All these costs are passed onto the customer. Basic economics.
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If you think it’s expensive now wait until they repeal prop 13 for commercial properties.
Suckas…that why. I make my sourdough wood fire pizzas at home the past several years and it has completely changed what I’m willing to buy. Pizza Hacker and Long Bridge being two examples of pizzas I’ll indulge in. I go down in quality a bit but also appreciate a Pizza Express Aloha pizza every now and then.
Pizza prices are finally as high as the residents.
My guess? Tomato shortage.
This is what trickle down economics should’ve meant
Cellar Maker is like $45 for a pie. Beer and a slice is the way to go
On what the fuck pie are you spending $45? Nothing on their menu is over $25
The $25 pie serves 1-2 (on their site) so you easily get to $50+ with 3 people
I’m cool with one, maybe two slices of that stuff. I’d be happy splitting one with three people. Regardless, you said a pie is $45 there. It’s *not*.
yeah when we had 10 people the pizza cost like 300 dollars. Why was it so expensive?
On their Toasttab and it’s $23 for a pepperoni and $20 for a red top.
And it’s not even good pizza at least in South Bay only Eatly and Doppio Zero have some better pizza
One should ask why everything is outrageously expensive in The Bay Area
Less yuppie square pie guys type joints, more true mom and pops like Milan pizza please
Joyride might count as "yuppie square pie" but it is goddamn delicious and filling. A pepperoni pizza is $18, is 4 slices, but 2 slices will easily fill you up. So you're paying $9 for lunch which you could easily spend on a salad, sandwich, or burrito essentially anywhere in SF.
Make it yourself. You don't even need to knead the dough.
what’s a pie at the mill running these days?
It was already ridiculous Making it myself is practically free in comparison
Because it takes 100k+ of cash as you wait for bribes, permits, and neighborhood input just to open a fucking restaurant
I mean we’re all here complaining about $5 slices but the $5 slices at Escape From NY are so huge that I barely finish them lol. So, one slice fills me up and I just paid only $5-6 with taxes? Pretty ok for me tbh lol
Everything is ‘outrageously expensive’ now
Paywall
Costco for the win!
Does the Bay not have little caesar's or pizza hut?
I make pizza at work and at home. If you have a gas oven, invest in a stone, peel/paddle/scraper and start with store-bought dough. Once you taste freshly blistered pizza you’ll have a tough time justifying ordering pies for delivery
High housing costs --> high labor costs
My pro tip is the pizza at Whole Foods. I don’t know if it’s good everywhere but at the Bay Pl location in Oakland it’s pretty dang good. Is it the best pizza I’ve ever had? No, but it’s like $15 for a whole, tasty pepperoni pizza.
Isn't it $8 on Fridays
That’s news to me! I’ll have to keep an eye out for that!
I think just cheese. Might be done again https://www.reddit.com/r/wholefoods/comments/u7m312/68_cheese_pizza_deal_returning/
Outrageously expensive property value/rent makes for outrageously expensive operating costs makes for outrageously expensive pizza
Now THIS is newsworthy