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Marco’s Coal Fired Pizza, Part 2: Four-Cheese Pizza

When we last left Samantha Monterossa, Mark (Marco) Dym’s daughter, she walked us through their classic, VPN Margherita pizza. This time, she invites pizzaiola Heather Vetting to show us the Racca’s Abruzzo Pizza, a four-cheese beauty. (Note: if you read the intro to Part 1, you’ll recall that Marco’s is now called Racca’s, to avoid confusing it with a Florida pizza group also called Marco’s).  Because she says it rather quickly, I’ll tell you the four cheeses that Heather lays down: Mozzarella di Bufala, Cacciocavallo (a southern Italian cheese similar in flavor and texture to Provolone), Pecorino Sardo (a Sardinian sheep’s milk cheese, less sharp but richer in flavor than the more familiar Pecorino Romano), and, of course, Parmigiano Reggiano (the great cheese of Emilia-Romagna in Lombardy).

Stephanie and Heather then give us a quick oven lesson regarding lifting and doming the pizza to balance, first, the the crust and, then, to finish off the cheeses. As you will see, the four cheeses, each unique and wonderful on their own, work together beautifully to create a harmonious flavor and texture even better than the sum of their parts, with a nicely leopard-charred underskirt. A simple, perfect, white pizza!

We also get a glimpse of their popular dessert pizza, made with honey-sweetened ricotta, and then a quick tease of their limoncello-marinated, oven-baked chicken wings, which we’ll learn more about in the next installment (this I can tell you, having just learned it while sipping the delightful limoncello on my recent visit last month: they make it themselves — how perfect!).


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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

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