When cooking the pizza, adding peppers, the moisture (water from the peppers) instead of evaporating, it creates mini pools of water which then doesn't allow the cheese to melt/cook properly. It makes the mozzarella become a gum type texture. Also in the UK its very difficult to find good quality pepperoni and the suppliers I have found in the UK all sell the same brand - super toppings, which I think is from Denmark wish is really poor quality. So when I cook the pizza with pepperoni it creates the same affect as the peppers but instead of water its fat, not enabling the cheese to melt. This fat leaks all over the pizza. I won't stop searching until I find a better one but for the peppers.Are there any tips you can give me and has anyone else had the same issues? Thank you. And thank you Tony for your reply in my previous post.