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Naturally, the Italian Way started back in the old world. This is where our founder, Pasquale “Pat” Giammarco, learned as a young boy the importance of doing things the right way. Obsess over the details. Take pride in what you make. Appreciate the best things in life. When he was nine years old, he moved with his family from Sulmona, Italy to America and he brought the Italian Way with him. Pat founded Marco’s Pizza in 1978 and has been providing people with authentic Italian quality and primo moments ever since.
At Marco’s, the dough isn’t just about flour and water. It’s about premium flour. It’s about the perfect water-to-air temperature ratio. If it sounds like where art and science meet, that’s because it is. Because great pizza dough isn’t made overnight. It’s made fresh in every store…every day.
This is an original sauce recipe developed by our founder, Pat Giammarco. It’s Marco’s own. Our sauce is made in our stores every day using imported herbs and spices.
Just when you thought our dough and sauce couldn’t be topped, let us introduce you to our cheese. Actually, make that our cheeses. Because Marco’s pizza is crafted with a combination of three kinds of cheese. It’s fresh—never frozen—and makes for the perfect melt on every pizza, every time.