Pizzerias are passing on their increased costs for cheese, flour and other ingredients.
Domenico DeMarco, owner of Di Fara Pizza in Brooklyn has hiked the price of a slice from three bucks to four.
His pizza is considered among New York's best. DeMarco, who makes about 150 pizzas a day, says the cost of flour, tomatoes and cheese from Italy is forcing his hand.
Today, a whole pizza sells for $20. Back in 1964 a whole pie only cost a buck and slices went for 20 cents each.
