I have
- Pizza Sauce
- Alfredo Sauce
- Basil Pesto
- Sun-dried Tomato Pesto
- Olive Oil
- Teriyaki Glaze
- Thai Peanut Sauce
- Basil/Cream Cheese
- Ranch Dressing
- 1000 Island Dressing
I have only about 30 toppings but the computations for pizzas is incredible. But what I find about 75% of my pizzas are the mainstream combinations, the Hawaiian, the Meat Pizza, The Vegi Pizza, and The Combo.
I recently added a Reuben Pizza that is doing quite well and is very simple to make, 1000 Island base, bottom coat of mozzarella, Corn Beef, Sauerkraut, Swiss Cheese, and ground Caraway sprinkled on top. Its such a simple pizza!
The Basic Margherita pizza is good too. Olive oil base, 2 oz on a 16" of fresh basil leaves (about $14.00/lb), Slices of Tomatoes, Chopped Garlic, and Mozzarella. It sound Blah! at first, but it is really good!
One I have had great success lately with is what I call the “Old World”. Sun-Dried Tomato Pesto base, a layer of Baby Spinach, Fresh Ricotta glops all over, Chopped Garlic, Bonici “Old World” Sausage, topped with Mozzarella, and a sprinkle of Shredded Parmesan Cheese.
Back when I worked for Domino’s Pizza & Papa John’s I used to think that we only marketed to consumers under 40, cause I rarely saw anyone over 40 buy pizza. But now that I have gone “Gourmet” per se. I have found that the majority of my customers are over 40. They have more money, and they appreciate good food, they understand quality over quantity, and I benefit with greater profits.
Another way to increase your profits and distinction from the majors is to use a higher, quality of cheese. Use a 3% Low Moisture Whole Milk Mozzarella such as Grande or F & A’s Prima Cucina, you will pay about 60 cents more per pound, but your customers will appreciate the difference. The 60 cents a pound more will increase your food cost about 2%, but it is well worth it, and if you can’t afford the extra 2%, you can cut back your portions slightly, Grande and F & A both melt out very well, and less of these products actually goes farther than the basic mainstream mozzarella.