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> The pizzerias that are thriving right now are the ones making neopolitan style pizza in wood ovens Right now in NYC the going price for a Neopolitan-style Ma
by Alex3917 9y ago
> The pizzerias that are thriving right now are the ones making neopolitan style pizza in wood ovens
Right now in NYC the going price for a Neopolitan-style Margherita pizza is something like $14. If you could get that down to even $8 for the same quality then that would be a huge win. Even if the robots couldn't make the dough, just getting them to the point where they can make the tomato sauce and put the sauce and cheese on the pizza and manage the cooking would be a substantial improvement.
- ameister14 9y agoHaving moving trucks and a single centralized kitchen seems like a potentially viable way to do that in NYC, as well. Lower rent because your actual kitchen is in Queens and the pizza bakes as it moves.
- tetraodonpuffer 9y agohow many pizza pies do you sell a night? and how much does a pizzaiolo make a night? I don't think the economics are there for automatization given how robotically complicated would be to actually make a thin crust wood fired pizza and how fast and consistently a trained pizzaiolo can do it in comparison.