Last updated on September 11th, 2023 at 02:12 pm
When you are eating, the sure things you would likely check out are the flavor and the texture of the meal involved, even if it is a homemade or restaurant-baked pizza.
But for this to happen, several things come into play, including toppers.
The Marco pizza crust toppers include shaved parmesan cheese, garlic butter, and Roma seasoning. These toppers are essential as you will require them to add additional flavor and texture to your pizza. These flavors and textures would wake up the palate of the person eating the pizza and inspire him to dig deep for more.
What Are the Crust Toppers of the Marco Pizza?
There are three major crust toppers for the Marco pizza. They are the garlic crust toppers, the Roma seasonings, and the parmesan crust toppers.
You can choose any of these toppers and are not restricted to a particular one. I advise you to work with the best topper on your preference list.
Note that any topper you choose should go in line with the kind of crust you are using for your Marco pizza.
Therefore, you should use garlic butter for a garlic crust, the Roma seasonings for the Roma crusts, and the parmesan cheese for the Roma or garlic crusts.
So if you prefer garlic crusts, you should consider getting some garlic butter as a topping.
Below is a detailed analysis of the three toppings:
#1. Garlic Butter
Garlic butter is a special kind of butter in which you blend and chill the ingredients before using them. The major ingredients in question are butter and garlic, which you blend into a paste.
To make garlic butter, take the following steps:
- Gather your ingredients. They include unsalted butter, fresh parsley, and salt.
- Set your butter to room temperature.
- Place your butter on a counter for about an hour. This process is to soften the butter.
- Chop the parsley and place it into the bowl of butter.
- Add the salt to the bowl.
- Stir the bowl until you are sure the ingredients have been properly mixed.
- Store the garlic butter in the refrigerator for the best results
#2. Parmesan cheese
Parmesan is a special kind of cheese that is Italian in origin. You produce this kind of cheese from cow’s milk and must store it for twelve months before use.
This will be the best topping if you enjoy cheezy white pizza.
- Boil about three inches of water in your milk pot. This process helps in killing off gems resident in the milk pot.
- Add up calcium chloride to the milk.
- Heat the milk to 93° Fahrenheit. Ensure you carry out this process slowly. For the best results, reduce the heat your cooker generates to ensure it cooks slowly.
- Add one pack of C20 Thermophilic.
- Stir the milk properly to ensure a proper mix.
- Allow the milk to ripen at the same temperature(93° Fahrenheit) for 30 minutes.
- Add one tsp of rennet to the milk and stir for about 30 seconds.
- Allow the milk to rest for a minimum of 30 minutes.
- Cut up the curds nicely.
- Use a whisk to stir the curds for 10 minutes.
- Repeat the cutting and stirring process for another 10 minutes.
- Heat the water to 120° Fahrenheit.
- Use a cloth-lined colander to roll the curd.
- Put the rolled curd into a mold.
- Press the curds for about four hours.
- Keep the curd in the mold for a night.
- Place the molded curd into a brine solution composed of a gallon of water, one tsp of white vinegar, one tbs of calcium chloride, and 2.25 lbs of salt.
- Add an extra sprinkle of salt.
- Keep the cheese to ripen over time.
#3. Roma Seasoning
A typical Marco Roma seasoning will consist of the following:
- Dehydrated vegetables
- Shaved Parmesan cheese
- Oleoresin paprika and turmeric.
The Roma seasoning is Italian by origin. You can apply them to Roman cuisines, including some delicious pepperoni and Italian sausages.
What are the Different Crusts at Marco’s Pizza?
There are two main crusts at Marco’s Pizza. They are the garlic crusts and the Roma crusts.
#1. The Roma Crusts
You can create the Roma Crusts by combining white flour and wheat flour.
The dough used to make this crust is exceedingly high in glutton, and you need to roll it down thinly for the best results.
After that, you top the crust with a signature pizza sauce, some extra cheese sprinkling, and some Roma seasonings to add flavor.
#2. The Garlic Crusts
To create the garlic pizza crusts, you need to take the following steps carefully:
- Heat your oven to the required temperature. Your oven should not be hotter than 400° Fahrenheit.
- Grease your cookie sheet using a cooking spray. I recommend that you use the Olive Oil Sprayer Mister for the task.
- Unroll the dough on your cookie sheet.
- Ensure you spread out the dough rectangularly. Use the dimensions 15×10 for this.
- Ensure you mix your butter and garlic in a bowl.
- Spread the mixture over your dough and place it in the oven, allowing it to bake for a minimum of five minutes.
- Take out the crust from the oven. The crust is partially baked at this point, and you must put your pizza crust toppers on the pizza. You can add some pepperoni and classic cheese as a topping.
- Bake the crust for a minimum of five minutes. Please do not remove the crust unless it is golden brown.
What is Romanian Crust at Marco’s?
The Romanian Marco crust is also known as the Roma crust, and you can make it by utilizing white flour and wheat flour.
The Roma crusts are typically divided into three crusts. They are:
- Romana Tonda- you can identify this crust by its extremely thin nature.
- Traditional Roma- this crust is thin, stiff, and aggressively crunchy. It is best for you if you enjoy pizza with many rough textures. This crust may be thin, but the Romana Tonda is thinner than it.
- Roma Al Taglio- you can identify this crust by its large size.
Note that the thinner the crust, the more crunchy the crust will be. Therefore, if you do not enjoy crunchy crusts, you must ensure you don’t pick out a thin Roma crust.
Instead, your preference would be the think Roma crusts, the Roma Al Taglio.
To make this crust, you need to take the following steps:
- First, create a mixture of yeast, warm water, and sugar to make the dough. Then, allow the dough to rest for a minimum of five minutes.
- Add flour, salt, and olive oil to the mixture.
- Stir the mixture.
- Sprinkle flour on your workstation to knead the dough.
- Knead the dough.
- Grease a pan with oil and place the dough on the pan. Remove the dough after an hour and 30 minutes.
- Store the dough in a cool, dry place like your refrigerator.
- Take your dough out of the refrigerator and shape it to your liking.
- Fold the crust and press down the corners of the crust.
- Place the dough on parchment paper.
- Cover the dough with a towel for about 20 minutes.
- Bake your dough, but remove it in time to add your toppings to the dough. Some nicely prepared pepperoni, Italian ham, or shaved parmesan cheese will do. Ensure you add your Roma seasonings as well.
- Remove the crust once it is golden brown.
With time, you may begin asking the question of which Marco crust do you prefer? To obtain your answer, I would advise you to try all the crusts available and their respective toppings.
However, statistics have shown that many customers prefer garlic crusts and toppings to the Roma crusts. Nevertheless, the choice is still a subjective one.