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  • Marcos Pizza crust toppers - Pizza Making Forum
    I manage a Marco's shop, the Roma seasoning is a parm based seasoning with Italian herbs and spices, the recipe is a secret
  • Pizza Making Forum - American-style Pizza Recipes - Marcos Pizza . . .
    There is a Marco's pizza opening where I live After doing a little bit of research, it looks to be a slight improvement on Papa John's
  • 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
  • Pizza Making Forum - American-style Pizza Recipes - Page 5
    American-style pizza recipes Pizza Americana is a medium- to thin-crust pie that is crispy on the outside, yet soft on the inside Found at popular pizzerias throughout the U S , including Papa John's, Domino's, and Pizza Hut
  • Anybody know the temp of a real pizza oven? - Pizza Making Forum
    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
  • Pizza Making Forum - Neapolitan-style Pizza Recipes - Canotto with sponge
    I'm a friend of Marco's and a member of his group I've tried the sponge method and it works very well A few years ago, many Italian pizza makers started using biga as their preferment for contemporary Neapolitan pizza, something that was not previously done
  • Pizza Making Forum - Neapolitan-style Pizza Recipes - vpn rules [document]
    I'm sure we have seen this many times but i have a question on the cooking temperatures the recommended floor is 905 degrees and the dome 800 degrees,does the dome temp seem wrong?isn't it usually a lot higher than the floor?
  • Pizza Making Forum - Neapolitan-style Pizza Recipes - The Neapolitan . . .
    I had a neapolitan pizza instructor over to my house recently He did the slap technique, and in seconds had the most perfectly flat completely even skin possible I was amazed at how large he could make the skin when compared to the more traditional american techniques where you end up with a pizza with a larger rim and some taper
  • Bulk fermenting vs Proofing
    Bulk fermenting vs Proofing cnascime, Since you mentioned Neapolitan pizza in your post, and since you indicate in your profile that you are a Neapolitan Pizza Enthusiast, you perhaps should know that a bulk fermentation followed by forming the dough balls, which are also fermented at room temperature, is the classic way that Neapolitan pizza make their dough balls A main reason for this
  • FLOUR OR WATER FIRST? - Pizza Making Forum
    For years I have followed Marco's (pizzanapoletana) method of adding ~75% of the flour to the water The remaining ~25% is only added after the water is fully absorbed This results in less kneading required - a good thing for tender Neapolitan dough Also, sifting the flour into the water accelerates incorporating Also a good thing





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