Detroit-style pizza is a margin win only if your pan math is tight. The cheese edge, pan oil, and square-slice cuts make costing different from round pies.
Quick Summary
- Cost by pan size, not by pizza type
- Count the cheese edge as real weight (it’s not free)
- Standardize slice count: 8 slices per 10x14 pan is typical
- Build a pricing ladder: single slice, 2-slice, whole pan
This guide shows a simple, repeatable way to price Detroit-style pans and slices.
Key Takeaways
- Cost by pan size, not by “pizza type”
- Count the cheese edge as real weight
- Standardize slice count before pricing
- Build a slice ladder (single, 2-slice, whole pan)
Market Note (2026)
The BLS CPI shows food away from home up 4.1% over the 12 months ending Dec 2025. If you only reprice once a year, cheese and flour swings will erase your edge.
Detroit-Style Cost Formula
Pan cost = Dough + Sauce + Cheese + Toppings + Pan oil + Box/liner
Slice cost = Pan cost / Slice count
Price = Slice cost / Target food cost %Detroit-style profit depends on one decision: your slice count. Pick it early and lock it in.
Portion Standards That Protect Margin
Use a standard pan and portion schedule. Example for a 10x14 pan:
- Dough: 26–28 oz (proofed in-pan)
- Sauce: 8–10 oz
- Cheese: 14–16 oz (includes edge)
- Toppings: fixed ounces per pan, not by “feel”
- Pan oil: 0.4–0.6 oz
If you don’t portion the cheese edge, your “extra crispy” becomes extra expensive.
Example Cost (10x14 Pan, 8 Slices)
Example only. Use your invoice numbers.
- Dough: $1.10
- Sauce: $0.55
- Cheese: $2.40
- Toppings: $1.35
- Pan oil: $0.10
- Box + liner: $0.55
Pan cost: $6.05
Slice cost = $6.05 / 8 = $0.76
Price at 30% food cost = $0.76 / 0.30 = $2.53Round to $2.75–$3.00 and check local demand.
Slice + Whole-Pan Pricing Ladder
Detroit-style sells best with a clear ladder:
- Single slice: convenience premium
- Two slices: value anchor
- Whole pan: best margin if portioning is strict
If your whole-pan discount is too deep, you’re rewarding the lowest-labor order.
Common Margin Leaks
- Changing slice count without updating pricing
- Free extra sauce cups (portion creep)
- Ignoring box and liner costs
- Cutting wedges instead of squares on rush days
Quick Checklist
- Slice count standardized
- Cheese edge portion documented
- Pan oil measured
- Box + liner cost in every takeout order
- Whole-pan price checked quarterly
Related Guides
- US Pizza Slice Cost Guide
- US Restaurant Menu Pricing Guide
- US Menu Price Rounding Guide
- US Delivery App Pricing Guide
Do This Now
- Measure your pan size and decide on slice count (8 is standard for 10x14)
- Weigh one pan of dough, sauce, cheese, and toppings
- Calculate your total pan cost using your invoice prices
- Divide pan cost by slice count to get cost per slice
- Divide slice cost by 0.30 to find your menu price at 30% food cost
- Set a reminder to recalculate costs monthly as cheese prices move
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