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  • Marcos Pizza crust toppers - Pizza Making Forum
    Marco's Pizza crust toppers Started by dhanson865, September 16, 2012, 11:59:25 AM Previous topic - Next
  • Marcos Pizza opening in my hometown
    2 Jet's Pizza 83 3 Marco's Pizza 82 4 Round Table Pizza 76 5 Papa John's 76 Based on a survey of 32,405 subscribers and 96,208 dining experiences that took place between April 2012 and June 2013 A score of 100 means all respondents were completely satisfied A score of 80 means they were very well satisfied, on average
  • Old World Pepperoni? - Pizza Making Forum
    Pepperoni is a descendant of the spicy salamis of Italy, such as salsiccia Napoletana piccante, a spicy dry pork sausage from Naples Pepperoni is frequently used as a pizza topping in American-style pizzerias It is the most popular pizza topping in North America, present on at least 30% of all pizzas
  • one day at Marcos home - Page 2
    one day at Marco's home - Page 2 Welcome to Pizza Making Forum Log in; Sign up; Pizza Making Forum
  • Pizza Republica in Denver area
    Quote from: abatardi on May 09, 2009, 12:14:15 AM Pizza Republica just opened tonight in Greenwood Village, CO (south of Denver, near DTC in the Landmark) Overall it was decent, but the claims of 'authentic neapolitan pizza' are off base Pizzas take 3-5 mins to cook and seem to made with a standard bread flour
  • The best canned tomatoes for Neapolitan pizza - Pizza Making Forum
    I was in Denver last week and I enjoyed the Neapolitan pizza at Marco's (aka Racca's) I liked their sauce, and they told me they use Sinatra I'd never heard of them, so I looked them up online and it looks like they're available from Gordon Food Service (GFS) They don't have any locations near me in western Washington
  • Anybody know the temp of a real pizza oven? - Pizza Making Forum
    Trin, I don't know what kind of conveyors Little Caesar's and Marco's use, but, generally speaking, conveyors (I assume they are using screens or disks) run around 435-450 degrees F for a thin crust pizza, 425-435 degrees F for a thick pizza, and around 435 degrees F for a deep-dish pizza (although this last one can get a bit tricky and depends on how the dough is made, number and types of
  • Hydration vs. Temperature - Whats the ratio? - Pizza Making Forum
    Marco's method of holding back 25% of the flour until the rest is fully combined and then slowly sprinkling it in while kneading seems to be important 2 Long, slow kneading until the dough is smooth and elastic This can take quite some time with really wet dough 3 Letting the dough rest for 20 minutes (Marco's riposo) seems to make some
  • cost of purchasing a true Neapolitan pizza oven
    Quote from: David on July 07, 2009, 09:13:11 PM "true Neapolitan" pizza ovens have a low dome,are hand built with very specific materials and should not be confused with other modular fabricated mass produced wood burning ovens If you need a benchmark example,the oven at Spaccanapoli in Chicago is probably the finest (and most beautiful ) one I've had the chance to experience in the USA The
  • Mixing Flours - Pizza Making Forum
    Many moons ago, back in 2005, one of our members, Marco Parente (pizzanapoletana), who hails from Naples and is well known in Neapolitan pizza making circles in several countries, suggested that I blend a 00 flour with bread flour in an effort to increase the protein gluten levels of the 00 flour to make it more suitable for Neapolitan style





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