Homemade Pizza: Is It Cheaper Than Buying?

When you make pizza at home, the dough is the cheapest part: flour, yeast, water, salt and a splash of oil cost next to nothing for a whole tray. What drives the bill up is the cheese — the mozzarella — and toppings like salami or ham. The sauce (passata) and the dough barely register. Where each ingredient is cheapest this week you can see live on the Rappn pizza recipe, which shows the current offer for every ingredient across Switzerland's seven biggest retailers.

As of July 2026. We deliberately don't quote franc amounts here, because prices change every week. For the current offers we send you to the Rappn recipe, which pulls the cheapest current price for each ingredient across Migros, Coop, Aldi, Lidl, Denner, Aligro and Otto's.

Rappn compares all seven chains neutrally — 100% free, with no retailer deals, so we have no reason to make anyone look cheaper than they are.

What does homemade pizza cost per serving?

For four people you need roughly 500 g of white flour, a little yeast (fresh or dry), water, salt and olive oil for the dough, plus passata or pelati for the sauce, mozzarella and your toppings. The trick: the dough scales almost for free. Baking for two or for four barely changes the flour cost — only what goes on top costs money. That's exactly why making it yourself pays off most when you cook for several people or batch ahead. So the real question isn't "what does a pizza cost," but "what do the cheese and toppings cost this week."

Where do you save the most? The cheese is the lever

Mozzarella is nearly always the single biggest item on a homemade pizza, and that's where the biggest saving hides: own-brand lines like M-Budget or Prix Garantie are markedly cheaper than branded mozzarella (e.g. Galbani), with no real difference once the pizza is baked. The second lever is the topping: cured meats (salami, prosciutto, ham) are relatively pricey in Switzerland, while vegetables cost far less. Buying the mozzarella or salami on Aktion and stocking up (both keep well) pushes the price down further.

Homemade, frozen or takeaway — which is cheaper?

Broadly: homemade clearly beats takeaway and branded frozen pizza on ingredient cost alone, because you're not paying for rent, staff or delivery — a restaurant or delivery Margherita costs several times the ingredients you'd use yourself. Against frozen it depends which you compare: a branded frozen pizza you'll easily undercut at home. But the absolute price floor on the convenience side is the budget own-brand frozen pizzas (M-Budget, Prix Garantie) and the discounters — so cheap per piece that homemade doesn't always win on francs alone once you count your time. What homemade does win on is quality, portion size and control over the toppings.

Which chain leads this week on flour, mozzarella or salami keeps shifting — sometimes the own-brand, sometimes a branded product on Aktion, sometimes the discounter. That's exactly why Rappn shows you, on the pizza recipe, the current offer for each ingredient — the cheapest current price across all seven chains — and how many ingredients are on sale right now.

So whether making it yourself is worth it depends on how you top it and how much you bake at once — and above all on this week's offers. Rather than invent a number here, check it live: open the Rappn pizza recipe for the current offer on each ingredient, check the current offers on mozzarella and toppings, and compare on the price comparison which chain is cheapest right now.