Is a $50 pizza actually worth it?
Eidref visits Slice of Homage in the South Bay to talk Detroit-style pizza, premium ingredients, and what it really costs to make a great pizza. Steven shares how he went from selling Sicilians to friends and family to building one of the Bay Area’s most recognized Detroit-style pizza spots — and why charging $50 for a pizza can actually make sense.
Highlights:
0:00 – From $20 Sicilians to $50 Pizzas
0:47 – The Two-Day Dough Behind Slice of Homage
1:17 – That Crazy Detroit-Style Crunch
1:38 – Starting a Pizza Business With Almost No Money
2:10 – Learning the Hard Way Through Pop-Ups
2:44 – How Detroit Pizza Took Off in the Bay Area
3:43 – Why a $50 Pizza Can Actually Be Worth It
4:00 – The Cost of Premium Ingredients & Labor
5:01 – Why He Can’t Sell His Pizza for $20
5:24 – What It Actually Costs to Make a Pizza
5:52 – Rent, Payroll, Insurance & the Real Cost of Running a Pizzeria
6:04 – Working 70–80 Hours to Build the Business
6:26 – Corner Piece or Side Piece?
6:53 – Why the Crunch Still Hits 40 Minutes Later
7:13 – The Best Part of Being a Pizza Maker
7:20 – Why He Refuses to Cut Corners
7:58 – The People Behind the Pizza
Follow them:
https://www.sohpizza.com/
https://instagram.com/sliceofhomage
https://.facebook.com/Sliceofhomage
Thank you to our show sponsors:
Bacio Cheese:
https://bit.ly/3FmQ3up
Patreon Page: patreon.com/whatsgooddough
DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/
email me: claire@whatsgooddough.com
Topics:
Slice of Homage, Steven Slice of Homage, Eidref, What’s Good Dough, Detroit style pizza, Detroit pizza, Bay Area pizza, South Bay pizza, San Jose pizza, premium pizza, $50 pizza, expensive pizza, pizza pricing, pizza business, pizzeria business, pizza entrepreneur, pizza dough, two day pizza dough, 70 percent hydration pizza dough, Detroit pizza crust, crispy pizza crust, pizza pop up, starting a pizzeria, independent pizzeria, pizza ingredients, pizza food cost, pizza labor cost, restaurant costs, pizzeria pricing, restaurant pricing, pizza business growth, pizza marketing, Bay Area pizzeria
