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Marco's pizza crust toppersi got some on the side in a clear plastic container to sample and examine but it looks to be very nearly all cheese The remaining ~25% is only added after the water is fully absorbed The parmesan is a darkish orange.

There is a marco's pizza opening where i live For years i have followed marco's (pizzanapoletana) method of adding ~75% of the flour to the water After doing a little bit of research, it looks to be a slight improvement on papa john's

I do not know very much about marco's

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. Here in the south i have marco's pizza frequently and their sauce is very very similar except it has paprika instead of chili powder and has both basil and oregano. As i work on my neapolitan pizza recipe and process, i have been trying many varieties of canned tomatoes, both italian san marzano and domestic

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. Here in denver there is a vpn certified pizzeria called marco's coal fired pizza (they actually use wood fired ovens) They are trying to make as close to authentic neapolitan.

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