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There is a marco's pizza opening where i live All they have down here are chains and ny style pizzerias. After doing a little bit of research, it looks to be a slight improvement on papa john's.

I manage a marco's shop, the roma seasoning is a parm based seasoning with italian herbs and spices, the recipe is a secret. I recently relocated to atlanta and have been really missing good pizza 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.

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 Long, slow kneading until the dough is smooth and elastic This can take quite some time with really wet dough Letting the dough rest for 20 minutes (marco's riposo) seems to make some.

Pizza americana is a medium to thin crust pie that is crispy on the outside, yet soft inside Found at popular pizzerias throughout the u.s Including papa john's, domino's, and pizza hut. 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

I recently found my favourite, the cento organic san marzanos:else tried these?

The long fermentation process of the sourdough makes it easy to digest and when you get that first bite, activates your taste buds.

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