Pulse on Prices: Pizza

sands99

16 years ago

I thought it might be interesting to get a pulse on certain food items as gas/food prices escalate.

Question for this time: A standard large cheese pizza pie [LCP] cost and part of the world.

And if you have it delivered: is there a fuel surcharge/delivery fee? What do you tip?

North/Central NJ: $10.50 LCP

Delivery: Free

Tip: $3

Sort by:Oldest

Comments (37)

rachelellen
16 years ago
A local place that I ordered from a couple of times a month (mediocre pizza, but inexpensive) suddenly attached a delivery fee of a couple of bucks...not to mention that this was the third time it arrived lukewarm. Being that the restaurant is literally 3 1/2 blocks away, I got miffed and won't order from them anymore. I always tip high, and there's no way the increase in gas prices justify that hike.

I ordered from another place in town whose pizzas I liked better in the past though they are more expensive the other night. I don't know what they did, but the pizza was grossly oversalted, and a large half pepperoni, half sausage, extra cheese was almost $25 before tip!

I've decided to say a pox on all their houses, and have made up some pizza dough and frozen it, bought some mozzarella and a stick of pepperoni (I have my own, home made Italian sausage in the freezer). When I want a pizza, I'll make my own...it will be fresh, hot, made the way I like it, inexpensive and ready when I want it to be!!
dixiedog_2007
16 years ago
Large Cheese Pizza plus one topping is $13.99 plus $2.00 tip. Northern Virginia (excluding any coupon or deal that they might have).
Related Discussions
how big is a ''large'' pizza as advertised on TV?
Q
Comments (6)
You might try asking the guys at The Pizza Making Forum. Many of the members there own pizza restaurants, and they are very generous with advice and comments. I generally make my own pizza rather than buy it, and my largest pan/screen is 15" or 16" diameter. I also have 9" diameter screens for individual pizzas, but I haven't used those since I got a better regular oven. I used the small screens in the toaster oven with Saltillo tile for a pizza stone. Lars
...See More
Cook pizza on a grill
Q
Comments (6)
Hi Azmom - I love grilled pizza - great thing for that hot day... I make it right on the grill with no stone - it's easier to do small pizzas - the dough is easier to handle. AFter it's stretched out, you just pick it up like dish towel and lay on the hot grate. When one side is done, you flip it, quickly lay your toppings on (have them all prepared and handy - and precooked) and by the time they're heated and cheese is melted, the bottom side is done. It has a great flavor. I will paste some great tips from the weber grilled pizza booklet. It was a booklet that was available online a few years ago, that I copied some of - too bad I didn't keep the whole thing as I can't seem to find it now... Lots of information here - I tried to make bold the most important points... Basic Dough Recipe 11/2 cups lukewarm water 1 package active dry yeast 4 cups unbleached all-purpose flour, plus extra as needed 1/4 teaspoon salt 2 tablespoons olive oil, plus extra for oiling bowl Place lukewarm water in a large mixing bowl, sprinkle yeast on top and let sit until foamy, about 5 minutes. Combine flour and salt. Add to water, 1 cup at a time, until well incorporated. If very sticky, add extra flour, 1 tablespoon at a time, until soft and slightly sticky. Add 2 tablespoons oil; mix well until dough feels elastic. Turn the dough out onto a wellfloured surface. Knead, adding extra flour to your work surface as necessary to prevent the dough from sticking, for 10 minutes, or until smooth and easy to work with. Clean and oil the bowl and place the dough in it. Cover with plastic wrap and let rise until it more than doubles in volume, about 1 hour. Punch dough down and knead on a lightly floured surface for several minutes or until smooth. Divide dough into four 4" balls and proceed with pizza-making instructions. (Dough may be made ahead, frozen until needed and thawed at room temperature.) Makes 4 individual pizzas. Food Processor Dough If you crave the taste of homemade dough, but mixing by hand is not your speed, we offer this food processor version. It uses rapid-rise yeast for even speedier results. 11/2 cups lukewarm water 1 package (2 1/4 tsp.) rapid-rise yeast 11/2 tablespoons sugar 2 tablespoons olive oil, plus extra for oiling bowl 4 cups all-purpose flour, plus extra for dusting hands and work surfaces 11/2 teaspoons salt Pour water into work bowl of a large food processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour and salt and process until mixture comes together. Dough should be soft and slightly sticky. (If it is very sticky, add flour 1 tablespoon at a time, and pulse briefly. If it is too stiff, add 1 tablespoon water and pulse briefly.) Process another 30 seconds. Turn dough onto a lightly floured work surface; knead by hand to form a smooth, round ball. Put dough into deep lightly oiled bowl and cover with plastic wrap. Place in warm oven (100F). Let rise for 30 minutes or until doubled. Remove from oven, punch dough down and turn out onto lightly floured work surface. Divide into 4" balls, and proceed with pizza-making instructions. DOUGH PREPARATIONS Whether you make your own dough, buy it frozen or purchase it fresh from a pizza parlor, these guidelines will help you prepare your dough for the grill. size: The dough should be the size of a softball, about 4" in diameter. This will yield one medium-sized individual pizza or serve 4-6 people as an appetizer. temperature: The dough should be taken out of the refrigerator one hour before use and allowed to come to room temperature. to prep: Turn the dough out onto a lightly floured work surface and flatten with the palm of your hand. Roll out or pull and stretch the dough gently into either a 12" rectangle or circle. Make it as thin as possible since the dough will rise as it cooks and you want the dough to cook all the way through. Always keep dough covered or the exterior will dry out. 11 ROLLING OUT THE DOUGH There are just a few things you need to know about rolling the dough. It is so easy that after doing it once, youÂll be an expert, inventing your own tricks of the pizza trade. Sticky Business Pizza dough is very sticky, so youÂll need to sprinkle your surface with a handful of flour or cornmeal before you begin to roll your dough. If you like a more rustic crust, opt for the cornmeal. Rolling Pin Method 1. Place ball of dough in center of work surface. Sprinkle with cornmeal or flour. 2. Roll out from center of dough to edges.* * Wine bottle tip: If you donÂt own a rolling pin, donÂt fret. Just use a wine bottle to roll out the dough...and if you are in a real pinch, any bottle shaped like a wine bottle will do. Hand Method 1. Place ball of dough in center of work surface. Sprinkle with cornmeal or flour. 2. Flatten dough from center to edges using the flat palm of your hand. 1. Ball of Dough 2. Rolling the Dough 3. Stretching by Hand 12 ****The high heat of the grill is what gives pizza such a great crust. Because the dough cooks quickly, it is essential that any toppings requiring cooking be prepared before you put them on the crust. Use pre-cooked meats, or grill, roast or sautÃ© your meat to cook it thoroughly. Vegetables can be grilled, steamed, blanched or sautÃ©ed. CHECKLIST Have these items handy before you start grilling: Â Olive oil Â Basting brush Â Tongs Â Mitt Â Pizza peel or cookie sheet Â Toppings and cheese in individual bowls or on a plate side by side Ready...Set...GRILL Make sure your gas grill is preheated or your charcoal briquettes are ready to cook on. And, donÂt forget, always cook with the grill lid closed. 1. Brush both sides of dough with olive oil. 2. Pick up dough by 2 edges (like hanging a wet T-shirt on the clothesline) and gently place on grill. DonÂt worry - the dough will not fall between the grates! 3. Cook dough over DIRECT HEAT for 2-4 minutes, or until bottom side is well marked and as brown as a medium slice of toast. If dough bubbles, poke with tongs to release air and flatten crust. Make sure your grill is not too hot or your dough will burn immediately. 4. When bottom is brown, flip dough over. 5. Immediately cover cooked side with toppings and cheese, move to indirect heat, close lid and cook for 5-10 minutes, or until bottom is browned, cheese is melted and toppings are warmed through. (NOTE: If your grill only has one burner, after adding toppings, grill second side for 2 more minutes over direct heat, turn off and finish, using residual heat. DO NOT lift lid! For best results on charcoal see page 7.) 6. Remove pizza from the grill, slice and serve immediately. ready for the grill Great Cheese Makes Great Grilled Pizza When purchasing cheese for your pizzas, look for the authentic versions. Parmesan cheese from Italy (Parmigiano-Reggiano), fresh or aged mozzarella, and Brie from France really do taste better. For maximum flavor, grate cheese just before using. 1. Brushing the Dough with Olive Oil 2. Placing the Dough on the Grill 3. Dough Cooking and Bubbling 4. Flipping the Dough 5. Placing Toppings on the Cooked Side of the Pizza 6. Cutting the Finished Pizza 13 14 Here are a few tips to streamline the cooking process, maximize flavor and minimize stress, whether you are cooking for 2 or 20: TAKE A SOLO TEST FLIGHT - Grilling pizza is easy, but practice does make perfect. To avoid the stress of learning a new dish in front of a crowd, make your first pizza before your party. When your guests arrive, youÂll surprise them with your confidence and expertise. BE PREPARED - Before your guests arrive, have your dough rolled out and your toppings pre-cooked, pre-cut and pre-grated. STAY IN TOUCH - Grilled pizza cooks faster than a "fire in a match factory." To avoid burning the crust while you run around in search of that one missing item, use the Checklist (page 4) and make sure everything you need is within armÂs reach of the grill. MAKE EVERY SLICE COUNT - Usually the last slices of pizza left are the ones with the least amount of toppings. To avoid disappointing your guests - or yourself - spread toppings generously, right up to the edge of the crust. BE CRUSTY - The key to great grilled pizza is getting the cooking temperature and timing just right so that the exterior of the crust browns and the interior cooks before it burns, yielding a perfectly crispy crust. Cooking it slightly longer, over a slightly lower heat, delivers the best results. KEEP IT SIMPLE - YouÂve heard the one about too many cooks in the kitchen... Well, too many ingredients will confuse your palate. Keep it simple. Resist the temptation to pile on everything but the kitchen sink. tips from the surreal gourmet 15 BE FEARLESS - DonÂt be afraid to experiment with your own favorite flavor combinations. And donÂt run from cheese with lots of personality. My favorite pizzas use gloriously stinky cheeses like Stilton and Camembert. CHECK THE OIL - DonÂt forget the olive oil! A generous brushing of oil will make your pizza extra delicious and keep it from sticking to the cooking grate. STRETCH - Make sure the dough is as thin as possible. It will rise as it cooks. JOIN THE ADVENTURE CLUB - Go ahead, raise the pizza bar a couple of levels and try new exotic ingredients and flavor combinations: wild mushrooms, fresh clams, purple potatoes...If you have any questions about whether an ingredient falls into the Adventure Club, ask yourself, Am I thinking outside the (pizza) box?
...See More
From where will I get Quality Spices and Cooking pulses?
Q
Comments (12)
For most people, spices they can purchase at the grocery store are often good enough. Then they often sit in the cupboard for years and years and soon impart not much more than a dusty taste and slight flavor to the food they are meant to season. I don't know any of you personally, not your cooking or shopping habits so please don't take anything personally. I personally would rather buy small quantities, 1/2 to 1 ounce at a time and replenish often. I have found bulk fresh spices at ethnic markets and ethnic grocery stores. They are often cheap enough that I take out what I can use and give the rest to friends. I am also lucky in that I take a class across the road from a local Spice House and so have frequent access to their selection and I have to honestly say that whether or not you are skeptic, once you've cooked and baked with their, or Penzy's spices, there is truly no going back. No matter how viral you think this is, it's because it's true LOL Any skeptics want to send me a shopping list. I'll be happy to send out some samples. Oh, and BTW, if you buy something from either vendor and are not happy with it they will replace it free of charge.
...See More
Thin, watery pizza sauce...yuck!
Q
Comments (20)
lol. Runny sauce - that's what I get when I try to be hip. Two ingredient sauce is the new wave in pizzerias because it's supposed to taste fresh. (Check out the recipe for a three ingredient version of the sauce - Roberta's Pizza Sauce from the New York Times). However, in commercial pizzerias it's clearly not a problem because they use so much of it. I have plenty of other sauces in my freezer from Bolognese to the sauce I learned to make in Florence (carrots, celery, onions, garlic and canned tomatoes - actually Pomi) and this just doesn't happen to any of them. It's just the San Marzano canned tomatoes that liquify in the freezer. I opened a can of paste the other night for something else and I was kind of eyeing it up thinking I should mix it into the runny sauce but I knew also that it would radically change the taste so I didn't. It wasn't a really big deal for the pizza I was making (believe me, I was more upset by the grainy ricotta which mark my words I will NEVER use again on pizza). I have never heard of tomato powder but I am kind of liking the concept of that. Someone should invent single serving pizza sauce.
...See More
Bumblebeez SC Zone 7
16 years ago
The Little Caesars here has large pizzas either cheese or pepperoni for five dollars available all the time at the drive through window. They are not my favorite pizza but it's still good.
donnar57
16 years ago
The last PH coupon was for about $16.99, I think...plus the delivery fee ($2) and tip! And if you have a topping added to it besides cheese....make it $20!

We haven't ordered pizza for delivery in well over 2 years. Generally, we buy the frozen ones in the store and bake them at home!

DonnaR/CA
partst
16 years ago
Pizza is the only thing that we have that delivers. Large with sausage and mushrooms, plus extra sausage and mushrooms delivered with tip $27.00. We only do this when the kids come up to visit. We are in The Kern River Valley, Ca.
Claudia
beanthere_dunthat
16 years ago
No one delivers where I live. It's too far out of town.

Last time we bought one in town, however, it was $14.75 (for 14 inch large) at the really good pizza place. And I know the last time someone at the office ordered from the "really sucky but cheap" place, she paid $10.75 for a LCP and tipped $2. No fuel surcharge for in town delivery...yet.

On the other hand, I got a family-size vegetarian from Papa Murphy's Take and Bake for $9.99. :)
seagrass_gw Cape Cod
16 years ago
I live in Holland, in den Haag. Domino's delivers pizza in our neigborhood. Their menu lists a large (35 cm) tomaat kaas (tomato cheese) pizza for 11.45 Â and we usually tip a 2 Â coin. So that's roughly $21.00 with today's exchange rate.

We ordered a large pizza from them last night which was surprisingly good (if you like those things) - a "tonijn delight" with anchovies, tuna, mushrooms, onions and cheese - for 15.45 Â. I gave the kid a 3 Â tip. So our supper came to $28.80.

Kind of steep, I think, but I didn't have to prep, cook or clean anything and a nice young man brought a hot, fresh pizza to my door!!

seagrass
eileenlaunonen
16 years ago
$15.00 for a plain pie $2 dollar tip...Long Island
sally2_gw
16 years ago
Frozen pizzas have gotten so much better these days, we quit ordering take-out a long time ago. So, I don't know how much it is these days. However, The frozen pizzas I've been getting on sale are those little individual pizzas by Red Baron that come 2 to a box, and I buy them on sale usually for around 2.50 to 3.00 per box. Then, we add extra toppings to them when we pull them out of the freezer. Sometimes we get the frozen pizza's from Target that have grilled veggies or whatever toppings (I don't remember.) It's hard to find good frozen vegetarian pizzas. Also, I'll sometimes buy a loaf of French bread from the store that promises fresh baked French bread every day at 5:00 p.m., and make a pizza like thing out of that - sort of a cross between bruschetta and pizza. The bread costs around $3.00, then whatever I put on it, multiple cheeses, onions, mushrooms, whatever, add up to what, maybe $2 or $3 more dollars? Anyway, that's what we do and what it costs.

Sally
loagiehoagie
16 years ago
I'm fortunate to have a mom and pop pizza place two blocks away. So I can't justify the delivery and tip portion. But I just looked and a large cheese (16" vs. the normal 14") is $8.65. Delivery would be 2.50 plus tip, probably 1.50-2.00. So I'm not paying 50 percent extra for the door-to-door service.

However with coupon an extra-large with 2 items is $10.69. Great deal! I can usually get 4-5 meals out of a pizza, and by then I'm tired of pizza for awhile. And for some reason their pizza is even better re-heated in the oven. Crunchy crust, good sauce and the pepperoni's that curl up and get crunchy. Yumm!

Duane
dedtired
16 years ago
Suburban Philadelphia checking in

Large Cheese Pizza = $11.55

I always pick it up, but if I tippped a delivery person it would be $3.
triciae
16 years ago
We always get the small & it's between $8-$9 depending on toppings plus $2 tip. Mystic, CT. (Mystic Pizza) No delivery...just 1/2 mile away so we go to pick it up.

/tricia
annie1992
16 years ago
I've never had a pizza delivered but Amanda used to deliver pizza for the local bakery and there was no charge within a 10 mile radius, $5 if you were further out.

A large cheese pizza (16 inch) is $8.50, delivery is still free in that 10 mile radius, but you'd have to add the tip. The driver only gets to keep delivery fees, so they rely on the tips if there is no fee. They do get paid minimum wage hourly, but have to use their own car and buy their own gas.

A local place (well, 15 miles away in the next town, but that's local for me, LOL), has "take and bake" pizza for half price plus a buck, so I could get a large cheese pizza for $5.25.

Neither Ashley nor I will eat pizza, but she does love breadsticks dipped in ranch dressing, so sometimes she'll order those.

Annie
netla
16 years ago
A 15 inch Dominos Margarita (cheese and sauce) costs the equivalent of about 19$ in ReykjavÃÂk, Iceland, at the current rate of exchange (73 Kronur to the Dollar). There is no extra charge for delivery and we don't tip.
doucanoe
16 years ago
No one delivers to my rural Minnesota home, either. But we do have Papa Murphy Take & Bake in town, and their pizzas are excellent, large @ $9.99 and family size @ 10.99-12.99 depending on the ingredients you order.

I have tried so many frozen pizzas and heve never found a single brand that is really any good. Most taste like the crust is made from the same material as the box it came in.

What brands of frozen pizza are you guys getting that are actually good?

Linda
beanthere_dunthat
16 years ago
Linda, I've found the Freschetta frozen pizzas tolerable...but unless they are on sale, they cost nearly as much as the Papa Murphy's. Have you tried the Papa Murphy's new ultra-thin with the grilled chicken, spinach and artichoke? I didn't think I'd care for it since I seldom deviate from either a vegetarian or a pepperoni/mushroom, but it made for a pretty darn good dinner.
jessyf
16 years ago
We had pizza last night (Passover is SO OVER YEAH)

Met some friends who called us

Gulp

X Large cheese $18
X Large two toppings $22.75 (DH and I love shrooms and anchovies)

Thats just one place in town, there are others
pkguy
16 years ago
Cheapest here also is the Hot n Ready Little Caesars $5 cheese or pepperoni (pickup only) but they're not very good, scant sauce and scanter still cheese on top. A decent large cheese and pepperoni from a non chain pizzeria is going to be around $10-$15 delivered plus tip.
Lars
16 years ago
Here's the menu from the pizzeria down the street from me, just a few blocks away. Large NY style pizza (16") is $12.50 and large gourmet pizza (16") is $15.95, but it is so worth it. By the slice, it is $2.00 for NY and $2.50 for gourmet, and each slice is 1/8 of a 16" pizza. It's a tiny place, and you only have stools for seating and a small ledge around the perimeter instead of tables. It's still extremely popular, and most people take it out and eat it on the street, since my street is great for people watching. More often, I make my own, which is what I did last week. In fact, I made two, and with the third portion of dough, I made sandwich rolls. I use about 1/3 whole wheat in my pizza dough now, and I've been getting great results with my new oven. Pizza is now done in 10 minutes flat! The baking part, that is. Before that, I would buy Boboli pizza crust, and it was pretty expensive - about $5.00, I think.

Lars
sands99
Original Author
16 years ago
I think competition helps keep the price of pizza in check here - for now that is... nice to know *something* in NJ isn't overpriced! lol

I love seeing the international prices - very interesting! It looks like the franchises have the best prices so far. My boys like chain pizza, DH and I prefer thin crust wood burning oven, yum.

Was it PK who mentioned the $5 bag of flour in another thread? Aye yi yi how long before *that* ruins 'pizza night' across the country?
mrsmarv
16 years ago
Delivery pizza ~ $13.00 + $3.00 tip

Dough ~ $.50
Sauce ~ $.50
Cheese ~ $1.50
Making your own pizza ~ Priceless
lyndaluu2
16 years ago
We have a small family owned pizza place right around the corner from us. They make a great pizza X-large is 23.00 for combo...We always have a discount coupon from the Value Pak that comes in the mail; usually 4 dollars off.
I do make my own dough and keep it in the freezer and make pizza at home as much as possible.

Linda
Terri_PacNW
16 years ago
We have Domino's, Papa Johns, Pizza Hut and Pizza Factory that all deliver. Various prices and delivery charges. We also have Little Ceasars and Papa Murphy's. I haven't ordered from any of these places in a long long time..so I have no idea.

Occasionally the boys will buy Little Ceasars with their own money since it's so cheap. If I'm not making my own pizza we get Take n Bake at Papa Murphy's.
shaun
16 years ago
No one delivers out here either but we can go pick one up for about $14. No one out here knows how to make a decent pizza either. Including me.
sands99
Original Author
16 years ago
yeah but ya make a mean non-stick waffle.
beanthere_dunthat
16 years ago
Not only flour prices, but cheese. Chesse wholesale prices have skyrocketed.

I like my own better than any bought pizze, but I can't get interested in cooking for just me. Just seems like too much trouble.
bunnyman
16 years ago
No pizza delivery at home but at work I can get a LCP for about $25 plus tip. It was $27 last time I ordered one with pepperoni. If you ask a second pizza is free but only if you ask for it. The price is stiff but what hurts is it is not really good pizza. Soggy in the middle and not what I consider flavorful. At home I doctor frozen pizza with italian seasonings, hot sauce, and sometimes a sprinkle of cumin... edible. Usually I buy one to tide me over on no cooking days then avoid them in disgust for months after.
fearlessem
16 years ago
Its really amazing -- here in a tiny town in upstate ny, our local convenience store actually makes delicious pizza! They use really fresh toppings -- fresh mushrooms, sausage made by our local butcher... And the whole thing is just delicious. A large sausage and mushroom (our usual order) is $14 (recently increased from $13!)

Emily
dixiedog_2007
16 years ago
fearless many, many years ago I lived way up in Maine and I mean the edge of Maine in a tiny town and there was a small Mom & Pop store that made their own pizzas. They were so good! I have great memories of purchasing those on Friday nights and they were dirt cheap!:)

We don't order out pizza much but I happened to know the price because a couple of weeks ago we did order one because it was late and I didn't really have anything in the house that I felt like pulling together (honestly, just too tired to pull something together).

Prices of cheese and flour have really gone up (along with lots of other stuff).
doucanoe
16 years ago
We went out to one of the local pizza places in our area on Wednesday night, ordered a 14 inch pizza with mushrooms, black olives and half sausage and half pepperoni. Total cost with 2 beers and a glass of wine was $31 plus tip.

Not cheap, but even worse, the mushrooms were canned (yuck!) and they gave us green olives instead of black. I told the waitress about the olives and she apologized, but still charged us $1.25 for the damn olives!

Did I mention I hate canned mushrooms? Why would a place that makes fresh pizza from scratch use them? Ah well....guess I'll stick to Papa Murphy's.

Linda
indicanoe
16 years ago
Dixie, where did you live, was it Jackman? I am just curious as I live in Maine and my brother lives up in Jackman. As far as pizza at our house, I make my own. We used to get take out but now with my breadmachine, I make all my own dough.
casi
16 years ago
I make my own dough too using the bread machine. Never have thought making pizza at home was that cheap either, considering the quantity of cheese I use. I usually put a pound of sausage, plus pepperoni and the sauce, and mushrooms (yes canned, for convenience of always having some available). But we usually eat pizza almost weekly.
Linda I was wondering about your recipe that you have that you are able to put some in the freezer. Do you roll them out, or what?
Carol Schmertzler Siegel
16 years ago
Pizza from the place that delivers is around $11.00, Sicilian pie is about $15, free delivery, tip around $3. The better pizza place, no delivery, the Neapolitan pie is 18 inches, and about $13.50, Sicilian is $14.50, ten slices. Whole pie toppings start at $3.50 extra. We have a couple Domino's that deliver but I'd rather have frozen from the supermarket instead. I liked Little Caesar's but they closed here a while back.

Once in a while we like frozen pizzas from the supermarket. We tried the Red Baron Classic 4 cheese pie this time. It was really a really good frozen pie.
dixiedog_2007
16 years ago
Hello indicanoe!

No, it was not Jackman. We lived in Limestone and I worked in Presque Isle (Casco Northern Bank but I don't think that is the name of the bank now). My husband was stationed at Loring AFB (which is now closed as I'm sure you know). Boy, I had never seen cold and snow like that before:)LOL! But it was one of the most beautiful parts of the country that I have ever seen especially in the Fall.
indicanoe
15 years ago
Were you living in Limestone during the Phish show? I guess when I heard tiny town, northern Maine I immediatly thought of Jackman. I am glad to see that you enjoyed the scenery here in our beautiful state. I have always lived here in the southern areas but love to travel north to go canoe camping and of course to see my brother. Thanks for replying....
dixiedog_2007
15 years ago
indicanoe not during Phish - that happened after we left. I would go shopping down in Bangor when I lived there and head down to Portland also. When we drove up the first time on moving, we stayed in Augusta and that was very pretty also.
disneyginger
15 years ago
We live in an area where most pizza places won't deliver, so we do take out. Then, it is about 14.00 for a large cheese pizza with light sauce.

If we use the one company that delivers, it is the same price for the pizza, but we tip the guy 10 bucks. Gas is expensive and we consider it a great treat to have delivery anything out here.

We went to our local eat-in pizza place not too long ago and it was a 37.00 bill with two medium pizzas and four long necks.

Pulse on Prices: Pizza

Comments (37)

Related Discussions

sands99Original Author

sands99Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

sands99
Original Author

sands99
Original Author