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  • Did Marco's North Olmsted get this recipe from LE CORDON BLEU School of Culinary Arts in Paris? If Jacques Pepin and Eric Ripert decided to open a pizza joint---what I ordered is what they'd serve. I can just picture the two of them (SO admire their cooking skills) working that blistering-hot oven, taking orders over the phone in their heavy French accents...maybe even delivering? (Ripert, yes. Pepin, no.) Enough of this silliness. But MAYBE on some new reality cooking series, say "Master Chefs vs Fast Foods"? . Marco's Specialty Pizza--- DELUXE UNO 14" large crispy thin cheese pizza Truly sensational. One of the very few GREAT pizzas I've ever had. From-the-first-bite GREAT---and only got better. Nothing I'd ever expect from a chain---and nothing I'd ever expect from a CRUST. Took me by total surprise. It was like a 14" CRACKER---not a typical pizza crust. The sauce, cheese, and toppings were exceptional in flavor---but that cracker thing would take getting used to. Very good, but for my preference, I knew that if I waved it the next day to soften it slightly---rather than the usual warming/crisping in the toaster oven---it might be PERFECT. It was. The DELUXE UNO has cheese, pepperoni, Italian sausage, mushrooms, green pepper, onions, and extra cheese sprinkled on top. This is not one of those piled-one-inch-high-and-crowded-with-toppings pizza. It has a lighter handed treatment---but makes up for it very well with sensational flavors. (Especially that sauce and cheese.) For lack of a better word---a more "refined" style of pizza, hence the tongue-in-cheek Le Cordon Bleu. Wow. I'm totally impressed. I don't eat pizza that often---maybe because they never tasted as good as those photographs wanted you to imagine. NOW---pizza will become a more frequent, welcome, and an honestly looked-forward-to option. I love Georgio's North Olmsted for their plain cheese "fresh n' ready" that I always add my own toppings to (and will continue to order), but since trying Marco's Deluxe Uno---that's two favorites---I've absolutely no interest in trying any other pizza place. All those pizza fliers I used to save---just in case? Right into the recycle bin. Done. .
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