Ever have an idea that bogs down when it gets to the implementation details? Like when some person or organization doesn’t do what you had expected or hoped? Last Saturday my friend R. B. and I thought of a great way for him to save time and effort while creating masterpiece pizzas at home. But our brillant plan was derailed by a real-world issue—cost.
R. B. loves to cook. Although baking is one of his specialties, when making a pizza he would rather spend his time adding sauce and toppings instead of preparing the crust from scratch. Sort of like painting a picture but not having to weave the canvas. OK, the analogy isn’t completely apt, but you get the idea.
So our great idea was to buy just the uncooked crust from one of the bake-at-home pizza chains. Papa Murphy’s will let you do that. The problem is that they charge the same price for a large cheese pizza with, or without, the sauce and toppings: $9.99. Even with a coupon, the price is $6.99 for a large pepperoni pizza. Assuming the chain will sell that one topless, when you include driving costs (about a 10-mile round trip for R. B.), buying just the dough is hard to justify. Plus, for me anyway, Papa Murphy’s pizza is hard to top (pun intended).
Mud Bay Blog 
The dough has got to the the costliest part of the pizza. Not much in the topping. Pizza is one of those food s where the markup seems to be more than 100% not unlike soda. I’m sure you can get dough in the supermarket but it probably is not as tasty.