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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
- Marcos Sourdough Pizza - Page 3
Tonight was a good pie night This dough used Marco's wonderful recipe with exclusively Ischica starter, non iodized sea salt, and Caputo pizzeria flour
- Round Table Pizza dough recipe - Part One - Page 35
In the winter, I preheat my pizza stone in our oven for approximately 1 hour at 500 degrees F In transferring the pizza to the cooking surface from the wooden peel, I use a metal peel that I slide between the pizza and the semolina-surface of the wooden peel (another trick I picked up on the forum, I think from Pete-zza)
- 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
- 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
- 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
- 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
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