New York City Has the Nation's Most Expensive Pizza—Here's How Your city Stacks Up

NBC New York ^ | February 17, 2024 | Nicolas Vegas

[1_Rain_Drop]

When I was eight, mom used to give me $1.25 to go buy a gallon of milk. First I went to A&P to check the price, then headed to Sloan’s, two blocks away. I bought in the store that sold milk for $1.24. With the penny I’d buy an Italian ice.
Fun days!

[TalBlack]

The vast majority of pizza places have long since knocked their temps down to, judging by the result, 450 or 500. The bottom of a pizza, in say 1965, was BLACK and had semolina on it. Beige is the color today and light beige at that. The downtown craft pizza places in Manhattan nail it at 900 but you pay for it. Makes a huge difference in the taste and pull and crunch of the crust.

[MayflowerMadam]

We do that, too. Buy the basic DiGiorno thin crust, then “gussie it up” with toppings. I like to use frozen red and green pepper mixture, plus whatever else we have on hand.

Don’t do the dark metal pizza pan, though.

[MayflowerMadam]

When I worked in Public Works, our Soils Lab had a bank of pizza ovens for doing some process to test soil samples.

Four of the ovens, though, were strictly for food, especially pizza. Delicious.

[nomorelurker]

“Buy the basic DiGiorno thin crust, then “gussie it up” with toppings. I like to use frozen red and green pepper mixture, plus whatever else we have on hand”

Exactly the same for us but we start with Red Barron, wife like’s it better than DiGiorno. I like DiGiorno better but guess which one we use.

[xkaydet65]

Until recently NYC pizza by the slice and one ride on the Subway were the same price and they increased at the same rate. 1n 1950 the price was 10 cents. 15cents in ‘60, 25 cents in ‘72 and so on. In Manhattan the price of a slice in many joints has flown past the $2.90 a ride on a bus or subway.

[eyeamok]

My wife makes our pizza regularly, sometimes with the pre made dough other times she makes her own dough, always comes out awesome

[MikelTackNailer]

When I worked in Public Works, our Soils Lab had a bank of pizza ovens for doing some process to test soil samples.

"Mom, this pizza you brought home has crawly things!"

"Shut up, they're good for you."

[NWFree]

“ Most of the places where it is the cheapest I would never want to visit”

I’m hoping no one else comes here it’s fine the way it is.

[nopardons]

Sorry, but part of the problem with pizza, outside of the Tri-state area is the water! The BEST N.Y. pizza maker, transplanted to a far off state, will probably make pizza the same was as always,but unless the water is shipped in from home, the taste will be somewhat "off".

The same thing applies to bread and bagels.

I love capers, but on pizza???

[nopardons]

LOL...oh yes, Italian ice; I have fond memories of that!

Oooooooooooooooo...Sloan's; now there's a name I haven't heard/though of in many decades! That used to be a good grocery store! But when I lived in Gramercy Park ( the REAL one of only 4 blocks; NOT what they claim it is now! ) I shopped at D'Agostino's.

[Gaffer]

My niece’s husband operated a Domino’s Pizza. I remember him telling me the cost of ingredients for a pepperoni pizza and it came up to something around a dollar. The major cost involved was labor, then physical plant (all the support facilities needed)

[Liz]

Instant Pizza Dough - No Rise No Yeast
A thin and crispy instant pizza dough, easy aandnd delicious no rise dough for super quick pizzas.

Ing 3 cups flour + some for dusting 1 cup warm water 1 tbl olive oil ½ tsp salt

Method Pre-heat oven high at least 450F/230C and place clean baking trays/sheets inside.Add the flour to a bowl. Make a small well in the middle and add the salt warm water. Mix together with a spoon for a few seconds, when dough starts to come together add ol/oil.

Using your hands bring the dough together then tip it on to a lightly floured work surface. Knead for a few seconds to form a ball, the dough should be soft and smooth. Divide into two balls, roll out ¼” thick. Carefully transfer to hot trays; don’t over-fill with toppings and sauce; shredded mozzarella works best as fresh has excess water. Bake til cheese melts and crust is crispy.

Leftover pizza dough can be wrapped in plastic wrap and foil then frozen.

===============================================

Notes When measuring out flour, spoon into the cups not too tightly. Don’t over knead the dough, do it just long enough to shape it into a smooth ball. Pre-heat your baking tray/sheets in the oven while making the dough so they are hot when placing the pizza on top. Make sure to lightly dust your baking tray with semolina or flour before adding the pizza dough. This stops the pizza from sticking, makes it easy to remove and helps with a crisp base.

[animal172]

So, what’s your point? :)

[FDNYRHEROES]

How much more expensive will NYC pizza be when truck drivers refuse to deliver in NYC starting February 19th in retaliation to the $355 Million dolllar fine against {resident Trump?

[animal172]

What? NY has the best pizza? Have you ever been to New Haven?

[FDNYRHEROES]

Sorry, that’s President Trump.....Not {resident Trump.

[neverevergiveup]

NYC has the world’s best pizza.

Nope. Naples Italy, and it's not even close.

[ProtectOurFreedom]

I bought an Ooni wood-fired pizza oven for outdoor cooking in spring, winter and fall. It gets up to 900 in just a few minutes. I use a combination of oak wood and lump charcoal. It does a really good job.

I’m surprised how well the baking steel does at 550F in the home oven during winter.

[ProtectOurFreedom]

We find great “Signature” frozen pizzas at Safeway and Albertsons for the $3.99 price on sale. They are actually quite good for that price, especially when doing them on the baking steel in the kitchen oven. Haven’t tried them yet on my Ooni outdoor wood-fired oven yet, though.