Recipes, behind-the-scenes stories, and the latest updates from your favourite marco's pizza destination on Marco Island.
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Chef Marco
Great marco's pizza starts long before it hits the oven. At Marcos, we let our dough cold-ferment for a full 48 hours, developing deep flavour and that irresistible chewy-yet-crispy texture our guests love. Discover why slow fermentation is the cornerstone of authentic marcos pizza and how you can try a simpler version at home.
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We slow-cook San Marzano tomatoes with fresh basil and a pinch of sea salt for three hours. No shortcuts, no preservatives — just pure, vibrant sauce that makes every marcos pizza sing.
From truffle-mushroom to spicy calabrese, the right topping combination transforms a good marco pizza into an unforgettable one. Our head chef shares the five pairings he swears by.
From a small family kitchen on Collier Blvd to a beloved neighbourhood institution, the Marcos story is built on passion, community, and an unwavering love for great food. Here's how it all began.
This summer we're celebrating Florida's incredible local produce. Expect new grilled seafood specials, a refreshing watermelon-feta salad, and a limited-edition white pizza with local honey and fresh arugula.
Whether it's a beachside birthday, a corporate lunch, or a wedding reception, Marcos brings the same fresh ingredients and warm hospitality to your event. Learn what to expect when you book us.
A Chianti with a Margherita, or a crisp Pinot Grigio with our white truffle pizza? Our sommelier breaks down the best wine pairings for every pie on the Marcos menu so your next dinner is truly memorable.