National Salami Day

NSD on September 7th sparked this contribution. Thin crust with a similar dough to Tony Gemignani's Master Dough.

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Mike K.
posted over 2 years ago

National Pepperoni Pizza Day

9/20 but never too late to celebrate.

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Maria .
posted about 2 years ago


Where can I find that good kind of pepperoni that kind of curls up when cooked... that pools litttle bits of grease???

William Oberacker
posted about 2 years ago

Olli Pepperoni and Napoli Salami

I had been using Kroger's private label pepperoni. It tastes good for a normal pepperoni. I decided yesterday to try a higher quality pepperoni and salami. Olli is vegetarian fed, antibiotic and ho... (more)

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Matthew D.
posted over 3 years ago

First stab at a thin crust pizza!!

So this is my first post here and I'm excited to join the community and learn from you call.

We just made our first thin crust pizza straight out of the pizza bible! The dough came out really sti... (more)

Kim S.
posted over 2 years ago

Too much liquid/fat from peppers & pepperoni

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 make... (more)

Whisley D.
posted about 4 years ago

food safety

Hello, I accidentally left a half-pound of sliced Margherita pepperoni out on the kitchen counter overnight, -unrefrigerated for about 11 hours. Our overnight temp in the house is usually around 65-6... (more)

Tory Glenn
posted about 4 years ago

What does it mean for pepperoni to be in natural casing?

I'm trying to find out more about the different types and brands of pepperoni out there and keep finding pepperoni that's in natural casing. How does this differ from the regular variety?

Mark H.
posted about 5 years ago