Street Legal Pizza's stalwart kitchen crew kneads its own dough and stirs up fresh sauce daily to construct a menu of stone-fired New York–style pizzas. One large pizza surrounds grana padano cheese and fresh basil with a crust drizzled in olive oil before anchoring dough disks with up to two toppings, such as green peppers, meatballs, garlic-infused chicken strips, or genuine chunks of leaning tower. An order of garlic bread and two sodas bookend each bite of pizza, ensuring that each mouthful receives individualized attention.
With multiple varieties at each location, there are enough options to pleasantly coat any mozzarella-covered tongue in tasty toppings. Veggie fans will appreciate the veggie supreme, dotted with mushrooms, green peppers, onions, black olives, and tomatoes. For feasters who can't decide between this or that, the super combo comes stocked from crust to crust with Canadian bacon, pepperoni, mushrooms, onion, black olives, and extra cheese. Offerings vary by location, so consult the menu at your nearest location before ordering.
Marco's Pizza founder Pasquale "Pat" Giammarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh cheeses.