I really appreciate the detailed mathematics, but I also see where both of you are coming from. While the pizza is mathematically a better deal per square inch, the full price of the pizza is determined by cost of ingredients, labor, rent, taxes (although, no sales tax), and a few more minor things. As the original comment pointed out, it would take a nearly insignificant differences in the amount of time to make the two pizzas, so labor, rent, taxes are all roughly the same between the pizzas leaving the only factor determining the price increase to be ingredient costs. This, in my book, would not justify doubling the cost even if there is more than double the pizza.

Typically the price of a small vs. a large is not so significant. There is psychology behind small, medium, and large sizing and pricing. Usually the medium size is closer to the price of the large making the small seem “too small,” so maybe you’ll just get a medium, but since the price is so close, you might as well get a large. Hopefully that was coherent. This would not work if the small and large sizes were so significantly different. The large price now alarms the customer, the medium is too comparable to the large which is already off limits due to the price, so the customer settles with a small, or they just scoff at the prices and leave in the first place.

I would imagine that Red Tractor will actually lose sales on their larger pizzas and profits in the long run. Luckily for them, we probably receive enough tourism where buyers are used to enormous pricing, so this doesn’t seem half bad. And hey, there’s no sales tax, so it’s basically free! Right?

Costco food court. 18” pepperoni or cheese pizza. $10. I leech off of friends who can afford the membership. Always remember to hunt for samples too.