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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
Poolish or biga??? - pizzamaking. com
Your post (and Marco's posts you linked to) make total sense even if you start with very little starter (as I do), the final dough will reflect the acidity of the starter because with little starter it takes longer to proof ferment rise, which means the acidity PH will increase
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
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
The Italian starters are here! - pizzamaking. com
The recipe that came with the book is wrong according to marco Although I found the marco's recommended one, it only mentioned quantity, not procedure The one in the book seems unacceptably complicated Three proofing periods? I would have starved to death already! Jeff's recipe with IDY, cold rise, then warm rise seems more familiar to me
Pizzarium - PizzaMaking. com
These are the results of my 1st effort with Marco's recommendation of 15 85 semola strong bakers flour @77% hydration The poolish was fermented at 64 degrees for 24 hours (pictured below) I made it again last weekend, this time I used 40 60 semola strong bakers @ 75% hydration the poolish was placed in the refrigerator for 24hours
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
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)