With food and energy prices rising faster than dough in a brick oven, virtually everything that goes into making and serving a slice has gotten more expensive, New York pizza makers complain.
From flour to boxes, overhead costs for pizzerias have rocketed, prompting some on Manhattan’s East Side to commiserate with the competition and talk about how much to charge for a slice.
“It’s very hard, very hard to stay in this kind of business,” said Nicola Camaj, co-owner for 20-plus years of Adriatric Restaurant on 19th St. and First Ave.
