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The price of a slice is going up

screen grab from NBC10 of a pizza shop window
Pizza, that inexpensive, staple food of students and late night revelers, is about to get a little more expensive. Pizza shops and other businesses that use a lot of flour are feeling the pinch of rising prices and are starting to pass those costs along to the consumers. According to a report on Philadelphia's NBC10, in addition to being effected by rising fuel costs, flour prices are also going up as farmers plant corn in place of wheat in order to meet the demands of alternative fuel manufacturers.

Pizza will still remain relatively inexpensive, with slice prices going up in $.25 and $.50 increments. Whole pie might run you a buck or two more than they did in the past.

[via NBC10]

What impact will rising pizza prices have on your ordering habits?

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Filed under: Pizza Day, Ingredients, Chefs & Restaurants, Bakeries, Restaurants
Tags: alternative fuel, comfort food, flour, NBC10, pizza, prices, rising costs

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Reader comments (Page 1 of 1)

Julie

2-28-2008 @11:00AM Julie said... The bakeries by us here in Rochester NY have been steadily increasing their bread prices to the point that they cost almost double what they use to. Our pizza prices have gone up somewhat but nothing in comparison to bread.
http://www.noshtalgia.blogspot.com/
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Johnny Comelately

2-28-2008 @11:17AM Johnny Comelately said... here in Brooklyn, youd be hard pressed to find a slice for less than 2 bucks already. it's been that way for about year or so now... so I'm not exactly sure where this story is coming from....


2 bucks for a slice? Ridiculous.
Reply

Big John

2-28-2008 @12:17PM Big John said... Makes me glad I don't live in one of the large metro centers in America. Pizza is $1/slice here and it's good stuff. $2 for pepperoni rolls, $.75 for a breadstick.
Reply

beanspants

2-28-2008 @4:16PM beanspants said... that's another foul looking pizza slice. either pizza just doesn't photograph well, or lots of places sell pizza that looks like cardboard.

Reply

4 Comments / 1 Pages
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