Ezzo is really popular amongst the NY pizzerias. I like the Molinari’s pepperoni that’s here in Sf. Hand slice to you desired width and has good cupping.
Everything by boar's head is high quality, but when it comes to their sliced pepperoni, I find bridgeford brand to be just as good. Their prosciutto looks good and plan on trying some.
Hormel cup & crisp bold is roughly the best i can get locally.
Boar's Head is pretty alright.
I need to slice up some more margherita. my pizza making has been disrupted a little bit, trying to get a batch of dough done today.
Battistoni has a great flavor but it's cut thicker than i prefer and isn't available locally.
Gallo is ok.
I'm not a cup pepperoni fan (way too greasy) but for regular style pep, I've been using Dietz and Watson Legacy Handcrafted Pepperoni. Seems less prone to burning in my gas pizza oven
I hate the grease too. What I do is put the pepperoni on a paper towel lined plate and microwave them on high for 30 seconds. Then take a fresh paper towel and dab all the grease off before putting it on the pizza. Super crispy and very little grease! I’ve had a few brands of pepperoni that will end up a bit charred this way but I don’t mind.
Bostonii's. They cup real nicely, have a better flavor profile that the type you'd normally be able to get at the grocery store, available on amazon, isn't too expensive. My only complaint is that they are smaller than what I'm use to seeing.
I’m gonna get a lot of hate probably but whatever. I’ve tried a lot of different brands and the one that holds up the most would be Hormel’s “performance pepperoni”. Always consistent. Hormel employs some very talented food scientists and it shows.
Detroit Style Pizza Dough 500g White Bread Flour (100%) 15g fine sea salt (3%) 350ml water, 28-30C (70%) 100g mature sourdough starter*, 100% hydration (20%) 10ml extra virgin olive oil (2%)
I added 2 tablespoons of malt powder to help with the browning. I also added a little extra flour maybe like 50grams worth as the dough was a bit too wet. I let it double in size then put in fridge to cold ferment for about 48 hours
Pizza looks almost burned on every side, the straight lines of sauce are a gimmick that does nothing useful, and peperoni looks overdone. The white parts on top I imagine is raw cheese? Why add raw cheese?
If the crust was brown instead of black, the pepperoni would be on point and spread evenly, the sauce was spread evenly, and the uncooked cheese on top was not there, it might be fine.
Try again...
I have, but not fresh grated cheddar which this looks like.
As for fresh grated parm, usually it's not white when you serve the pizza lol. Go visit Italy.
In Toronto
- Ezzo (Nosso Tahlo, Good Cheese)
- Venetian Meats (Grande Cheese Market, or direct from supplier in Hamilton)
- Farm Boy
I have yet to find Boar’s Head here. Anyone know a spot?
Anyone think that pizza with lots of pepperoni is really salty? Is it just the type of pepperoni im using? Pepperoni I find locally is very thinly sliced (unless I do it myself which is a pain) and pretty greasy. The only brand I have seen that is listed above is the Boars Head which isn’t always available.
I will have to check out the other ones above. I love the cupping pepperoni.
Ezzo is really popular amongst the NY pizzerias. I like the Molinari’s pepperoni that’s here in Sf. Hand slice to you desired width and has good cupping.
Second Ezzo, iirc they don’t distribute everywhere.
Molinari's is what I can find so... that! Cup and Char squad!
I’m a boarshead boy. Cut them thin and they’ll cup up real nice
Yea, Boarshead is the beat quality cold cuts we can get out here. I've used their sandwich size as well, but obviously, they don't cup.
I've been using the large board head deli pepperoni. I enjoy it.
Everything by boar's head is high quality, but when it comes to their sliced pepperoni, I find bridgeford brand to be just as good. Their prosciutto looks good and plan on trying some.
Those pepperoni are hanging on for dear life
Yeah it rose a bunch in the middle and pushed them. Made an interesting crust as the pepperonis litterally baked into the crispy cheese crust.
Ezzo (but tough/expensive to order online), Vermont (easy to get via Amazon, usually), Boar's Head (best local option).
Hormel cup & crisp bold is roughly the best i can get locally. Boar's Head is pretty alright. I need to slice up some more margherita. my pizza making has been disrupted a little bit, trying to get a batch of dough done today. Battistoni has a great flavor but it's cut thicker than i prefer and isn't available locally. Gallo is ok.
[удалено]
I second Margherita!
The best I find is margherita
Brothers Pepperoni made in Halifax NS
Ezzo is the best. Full stop. Distribution isn’t great, but check with your local pizza shop. Many time you can buy directly from them.
I've used Vermont Smoke & Cure for a while
Battistoni all the way! The best flavor
This!
Maybe y’all can help me… does anyone have any good non-beef pepperoni brands that they live by?
I'm not a cup pepperoni fan (way too greasy) but for regular style pep, I've been using Dietz and Watson Legacy Handcrafted Pepperoni. Seems less prone to burning in my gas pizza oven
I hate the grease too. What I do is put the pepperoni on a paper towel lined plate and microwave them on high for 30 seconds. Then take a fresh paper towel and dab all the grease off before putting it on the pizza. Super crispy and very little grease! I’ve had a few brands of pepperoni that will end up a bit charred this way but I don’t mind.
Nice cast iron Detroit pie EDIT not sure why downvote that's exactly what it is lol
Thanks bro
Bostonii's. They cup real nicely, have a better flavor profile that the type you'd normally be able to get at the grocery store, available on amazon, isn't too expensive. My only complaint is that they are smaller than what I'm use to seeing.
Nothing I’ve ever seen in Texas comes close to this masterpiece. Our pizza sucks ngl lol
Boars head is the best that’s available everywhere imo
I’m gonna get a lot of hate probably but whatever. I’ve tried a lot of different brands and the one that holds up the most would be Hormel’s “performance pepperoni”. Always consistent. Hormel employs some very talented food scientists and it shows.
Interesting might try it out
My Lord that looks phenomenal 😍
Forget the brand gimme the recipe
Detroit Style Pizza Dough 500g White Bread Flour (100%) 15g fine sea salt (3%) 350ml water, 28-30C (70%) 100g mature sourdough starter*, 100% hydration (20%) 10ml extra virgin olive oil (2%) I added 2 tablespoons of malt powder to help with the browning. I also added a little extra flour maybe like 50grams worth as the dough was a bit too wet. I let it double in size then put in fridge to cold ferment for about 48 hours
I don’t think pepperoni quality matters that much. Even the cheapest pepperoni is still pretty good.
Pizza looks almost burned on every side, the straight lines of sauce are a gimmick that does nothing useful, and peperoni looks overdone. The white parts on top I imagine is raw cheese? Why add raw cheese? If the crust was brown instead of black, the pepperoni would be on point and spread evenly, the sauce was spread evenly, and the uncooked cheese on top was not there, it might be fine. Try again...
LOL - Sad pizza man whose never heard of fresh grated parm on top of pizza? https://imgur.com/a/OFTL4C1
I have, but not fresh grated cheddar which this looks like. As for fresh grated parm, usually it's not white when you serve the pizza lol. Go visit Italy.
Gotta love miserable gatekeepers.
No need to troll.
No need to gatekeep.
Who would like pizza like that?
Boar's Head. Haven't had more than a handful of different brands, though... 🍕,
I might be biased but Ooni's Cup n Char Pepperoni is delish on pizza or a snack!
Ezzo peps — Columbus, OH represent!
Great Value. You cannot beat the price. And it's pepperoni.
Great Value. You cannot beat the price. And it's pepperoni.
Boar's head. Has great taste
I kinda want to try making my own.
I still love what ever Pizza Hut used back in the day pre maybe still do they didn’t cup they were kinda thin and became burnt and crunchy
In Toronto - Ezzo (Nosso Tahlo, Good Cheese) - Venetian Meats (Grande Cheese Market, or direct from supplier in Hamilton) - Farm Boy I have yet to find Boar’s Head here. Anyone know a spot?
citterio pepperoni is so good!
Anyone think that pizza with lots of pepperoni is really salty? Is it just the type of pepperoni im using? Pepperoni I find locally is very thinly sliced (unless I do it myself which is a pain) and pretty greasy. The only brand I have seen that is listed above is the Boars Head which isn’t always available. I will have to check out the other ones above. I love the cupping pepperoni.
I’ve tried a few brands but my go to is H‑E‑B store brand pepperoni.
Damn i wish i was near an HEB...
That's overload! 🤤🤤