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Canada-AB-CALGARY Azienda Directories
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Azienda News:
- 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
- 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
- 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
- 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
- A PHILOSOPHY OF PIZZA NAPOLETANISMO! - Page 21
Dear Scott, I think you eloquently expressed a pragmatic point: "Mixers need to [be] matched to the style of your pizza " In respect to Mr Marco's statements, when he asserted "the fork mixer is superior" and "for professionals, the best option would be a double arm diving mixers", it seems to me that he spoke of them in superlative terms (e g
- Baking pizza at high altitude - Pizza Making Forum
FWIW, Marco's Coal Fired (the oven they use for NP is wood fired) restaurant in Denver, they produce soft and moist pizza in less than 90 seconds Sunjoy Killington (aka Member's Mark) WFO Pizza Party Ardore (propane with Saputo)
- Pizza Napoletana - 00 flour and bread flour mix - Pizza Making Forum
And, if you do a Google search of Italian flours, you will find other examples from other Italian millers Craig is also correct that sometimes pizza operators blend the Pizzeria flour with the Rinforzato flour (aka rosso, or red) That is what Naples 45 in NYC did for years for its VPN-approved Neapolitan style pizza dough and may still be doing
- NY STYLE PIZZA DOUGH FERMENTATION QUESTION - PizzaMaking. com
NY STYLE PIZZA DOUGH FERMENTATION QUESTION Started by erwinjohnbbq, January 28, 2010, 09:39:53 PM Previous topic - Next topic
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