Andolini's DeMarco of Brooklyn Pizza

TULSA - Ingredients:

Pizza crust - 15oz  for normal size

Fresh tomatoes, certified San Marzano are preferred

Fresh basil

Mozzarella, shred your own it will be more flavorful

Pecorino Romano cheese - best to shred/grate/slice your own

Assemble ingredients on crust, reserving some of the olive oil.

For the very best at home pizza... set your oven to 500 degrees or as high as it will go if 500 degrees is not possible.

Preheat a baking stone for at least 30 minutes in the oven.

Bake pizza on hot stone in the 500 degree oven for 6 to 8 minutes, or until crust is browned a bit and cheese is hot and bubbly.

Pull out of the oven, top generously with olive oil, and enjoy!

More on Demarco’s
Domenico DeMarco immigrated to New York from the Province of Caserta in Italy as a young man in 1959 hailing from a family of bakers and master pizziaolos. He worked as a farmer on Long Island and in 1964, opened Di Fara Pizza on Avenue J in Brooklyn, growing it into an iconic family business. For over 45 years, DeMarco and Di Fara Pizza have received lavish praise from neighborhood folks, celebrities, chowhounds, internationally renowned food critics, and infamous chefs. And, in a town where competition for the title “best pizza” is fierce, this landmark has often been named “#1 Pizzeria in New York” and “best Italian Restaurant” by prestigious publications including Zagat, New York magazine, and New York Daily News.

 
(Luckily… fans of true Brooklyn pizza pie don’t have to fly to NYC anymore… they can get it from Andolini’s!)