There's a lot of dough in PIZZA...

When I commuted from Miami, I was in the car at least one hour every morning usually listening to the local Classic Rock station. The announcer is friends with the owner of a famous coal fired pizza establishment that has several stores in South Florida.
From time-to-time they would talk about pizza... ingredients, method of cooking and cost of the raw materials that went into the making of pizza. According to what they were saying, surprisingly a 16" cheese pizza had only a few dollars of materials (dough, cheese, tomato sauce) in the making and sells for around $15. Adding a few toppings could drive the price to $20.
I grew up a few blocks away from two of the best pizza parlors in Miami and a bit picky to the style of my favorite. Thin crust.
Now, I'm 40 miles north of my old location and surrounded by a few 'corporate' style Italian restaurants. For the most part, pizza here is lacking. There is one place a few miles away that does the same style as I had in Miami and for a few years did a Monday special 18" thin crust pizza for $10. Times change and after their COVID shutdown the price went up to $12. Understandable and I consider it a deal.

Looking for the perfect pizza had me experimenting with homemade pizza. All of my tries were done in a small electric toaster oven, probably less that $30.

Today, I saw an article about the best pizza ovens for home use. The cheapest was $50 and the most expensive being $1,500. I'm disappointed as the $1,500 model only does a 12" pizza!

All I can say right now is... forgettaboutit