Pizza Price Calculator

How to run this properly

1. Cost one pie from the recipe card

   Weigh the dough ball, sauce, cheese and toppings for your most common size and price each at your latest invoice. Cheese is usually the biggest line, so use this week’s price, not last year’s.

2. Turn it into cost per square inch

   A pizza’s area is 3.14 × the radius squared. Divide the pie’s cost by its area. That one number lets you cost every other size the same way.

3. Scale by area, not by inches

   A 16-inch pie has about 78% more pizza than a 12-inch, not 33% more. Multiply cost per square inch by each size’s area to get that size’s cost.

4. Divide by your food-cost target

   Price = cost ÷ target food cost. At a 28% target, a pie that costs $4.20 to make sells for $15. Published food-cost benchmarks run 20–30% of sales.

5. Round, then check the street

   Round up to a price your customers recognize, then compare it with the shops near you. If the math says $26 and the street says $20, the fix is the recipe or the size ladder, not a hidden margin.

What this doesn’t do

Scaling by area assumes toppings and cheese grow with the surface, which is close, while the dough and crust edge don’t scale perfectly. It prices food only: boxes, card fees and labor come out of what’s left. And it can’t tell you what your street will pay; only your neighbors’ menus can.