| Dough: |
1/8 dough |
$4.39 per 16 ounces
|
$0.02 |
| 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour |
2.03 oz |
$2.99 per 5 pounds
|
$0.08 |
| 1/2 cup (2 3/4 ounces) yellow cornmeal |
1/3 oz |
$5.69 per 40 ounces
|
$0.05 |
| 1 1/2 teaspoons table salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 2 teaspoons sugar |
1/4 teaspoon |
$1.44 per pound
|
$0.00 |
| 1 1/4 cups water (10 ounces), room temperature |
2 tablespoons |
n/a
|
|
| 3 tablespoons unsalted butter, melted, plus 4 tablespoons, softened |
1 1/8 teaspoons |
$3.99 per 16 ounces
|
$0.05 |
| 1 teaspoon plus 4 tablespoons olive oil |
1 5/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.10 |
| Sauce: |
1/8 sauce |
n/a
|
|
| 2 tablespoons unsalted butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1/4 cup grated onion, from 1 medium onion (see note) |
1 1/2 teaspoons |
$0.79 per pound
|
$0.01 |
| 1/4 teaspoon dried oregano |
0.03 teaspoon |
$3.89 per 3/4 ounces
|
$0.01 |
| 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons) |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 (28-ounce) can crushed tomatoes |
3 1/2 fl oz |
$1.99 per 28 ounces
|
$0.26 |
| 1/4 teaspoon sugar |
0.03 teaspoon |
$1.44 per pound
|
$0.00 |
| 2 tablespoons coarsely chopped fresh basil leaves |
3/4 teaspoon |
$2.59 per cup
|
$0.04 |
| 1 tablespoon extra-virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 pound mozzarella cheese, shredded (about 4 cups) (recommended, whole mozarella. Don't use pre-shredded, as it doesn't melt well.) |
2 oz |
n/a
|
|
| 1/2 ounce grated Parmesan cheese (about 1/4 cup) |
0.06 oz |
$5.49 per 6 ounces
|
$0.06 |
| Total per Serving |
$0.74 |
| Total Recipe |
$5.92 |
Suggestions?