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Marcos Pizza opening in my hometown Marco's Pizza opening in my hometown Started by WarEagle09, July 02, 2014, 08:44:16 PM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic
Old World Pepperoni? - Pizza Making Forum My local Marcos pizza has a pepperoni pizza that has what they call "Old World Pepperoni" They are little round pieces of pepperoni that curl up into little cups when the pie cooks and the top edges get crispy and yummy I've never seen this type of pepperoni in the store and was wondering if anyone has heard of or seen it for sale any where?
one day at Marcos home - Page 2 one day at Marco's home - Page 2So interesting! I really admire the simplicity of your "cacio y pepe " Rest In Peace - October 2024 A D V E R T I S E M E N T Print Go Up Pages 1 2 User actions Pizza Making Forum Pizza Making Newbie Topics one day at Marco's home Print
The best canned tomatoes for Neapolitan pizza The best canned tomatoes for Neapolitan pizza Started by rdbedwards, September 29, 2017, 04:31:41 PM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic
Pizza Republica in Denver area 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
Anybody know the temp of a real pizza oven? - Pizza Making Forum 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
Bulk fermenting vs Proofing Bulk fermenting vs Proofingcnascime, Since you mentioned Neapolitan pizza in your post, and since you indicate in your profile that you are a Neapolitan Pizza Enthusiast, you perhaps should know that a bulk fermentation followed by forming the dough balls, which are also fermented at room temperature, is the classic way that Neapolitan pizza make their dough balls A main reason for this
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
A PHILOSOPHY OF PIZZA NAPOLETANISMO! - Page 21 A PHILOSOPHY OF PIZZA NAPOLETANISMO! Started by Pizza Napoletana, June 26, 2011, 06:49:20 PM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic
Pizza book - Page 2 - PizzaMaking. com Pizza book - Page 2Quote from: Davydd on February 22, 2023, 09:05:03 PM and still don't care for Pizza Hut Don't they only use frozen preformed dough nowadays? I'm not sure if there are any national chains that make dough in house anymore, come to think of it It's clear to me, from the variability of the product, that Marco's at least stretches it in-house Because some of their people