With several pizza styles, a house-made pasta program, scratch apps and desserts, Tony’s Pizza Napoletana is meticulous about its food quality. Owner Tony’s Gemignani says, its food cost is roughly 18 percent.
What’s been the key to maintaining such a low food cost for a fine-dining pizzeria? “My prices are really high. I’m not afraid to raise my prices.” Gemignani says. “I have increased our prices here.”
One of its biggest sellers is low-food cost, high wow-fact Margherita with simple ingredients: san marzano tomatoes D.O.P., sea salt, mozzarella fior di latte, fresh basil and extra virgin olive oil. It’s $25. It’s the pizza that Gemignani won the world championship in Naples becoming the first non-Neapolitan native to take home the Napoletana award. The Margherita is coveted that sales are limited to 73 that is made with its dough that has been proofed in Napoletana wood boxes. When they sell out, customers can order the famed pizza on other crusts.
California, Classic American, Classic Italian and St. Louis specialty pizzas are prices between $24 and $30, while other pizzas ranging in the $34-$45.