Marco's Pizza Pleasanton, Livermore

Making fresh pizza dough from scratch every day is one way the crew at Marco's Pizza stands out from those at other pizza chains. To build on that fresh foundation, the staff makes a sauce that simmers together a secret blend of imported spices and three types of vine-ripened tomatoes. It’s a recipe traced back to founder Pat Giammarco and his father. The pizza crafters then sprinkle on top a mixture of three cheeses that are not made from concentrate and have never been frozen. They also make thick slices of pepperoni and morsels of sausage with real meat and none of the fillers that stuff hot dogs. Their menu's other hand-held meal options include fresh-baked subs and boneless chicken wings.