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There is a marco's pizza opening where i live The remaining ~25% is only added after the water is fully absorbed After doing a little bit of research, it looks to be a slight improvement on papa john's

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I do not know very much about marco's For years i have followed marco's (pizzanapoletana) method of adding ~75% of the flour to the water 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 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.

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.