Christine Dabney wrote in
news
On Sat, 31 Jul 2004 13:15:55 GMT, Wayne wrote:


Actually, I bought this
pepperoni at an Italian deli and they sliced it quite thin.

What Italian deli in the Phoenix area? I am trying to find stuff like
that..

Christine, who is not trying to derail the thread


All good:

• Romanelli's Deli & Bakery, 3437 W. Dunlap Ave., Phoenix.
• Capistrano's Italian Deli, 31 W. Southern Ave., Tempe.
• DeFalco's Italian Grocery, 2330 N. Scottsdale Road, Scottsdale.


--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Christine Dabney wrote in
news
On Sat, 31 Jul 2004 13:15:55 GMT, Wayne wrote:


Actually, I bought this
pepperoni at an Italian deli and they sliced it quite thin.

What Italian deli in the Phoenix area? I am trying to find stuff like
that..

Christine, who is not trying to derail the thread


All good:

• Romanelli's Deli & Bakery, 3437 W. Dunlap Ave., Phoenix.
• Capistrano's Italian Deli, 31 W. Southern Ave., Tempe.
• DeFalco's Italian Grocery, 2330 N. Scottsdale Road, Scottsdale.


--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Paul M. Cook©®" wrote in
:


"Wayne" wrote in message
...
Kenneth wrote in
:

On Sat, 31 Jul 2004 05:29:18 GMT, Wayne wrote:

Thanks, Paul. Understood, but that brings about other questions,
and one observation. Most pizzerias don't produce this sort of
crispy pepperoni.

Howdy,

Perhaps they cooked it before putting it on the pizza...

All the best,


The more I consider it, I'm sure that's what they did. That will be
my next attempt. Thanks.



Call me anything but PC but the oil from the pepperoni is the best
part IMO. You're not eating health food here, so live it up a little.
Wash it down with some good red wine and your arteries won't know, or
care.

Paul

That may be so, Paul, but that's the very reason I can't normally eat it.
It gives me horrific indigestion. That which has had much of the oil
removed and crisped a bit does not.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Paul M. Cook©®" wrote in
:


"Wayne" wrote in message
...
Kenneth wrote in
:

On Sat, 31 Jul 2004 05:29:18 GMT, Wayne wrote:

Thanks, Paul. Understood, but that brings about other questions,
and one observation. Most pizzerias don't produce this sort of
crispy pepperoni.

Howdy,

Perhaps they cooked it before putting it on the pizza...

All the best,


The more I consider it, I'm sure that's what they did. That will be
my next attempt. Thanks.



Call me anything but PC but the oil from the pepperoni is the best
part IMO. You're not eating health food here, so live it up a little.
Wash it down with some good red wine and your arteries won't know, or
care.

Paul

That may be so, Paul, but that's the very reason I can't normally eat it.
It gives me horrific indigestion. That which has had much of the oil
removed and crisped a bit does not.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Steve Calvin wrote in
:

Wayne wrote:

I make a mean pizza, great dough/crust, various and really good
sauces
and
toppings, but I've never been a fan of pepperoni until recently. I
alw
ays
thought it was too greasy, tasted undone (I know it's already cured).


Recently, however, I ordered pizzas with friends at an obscure little
pizzeria. They ordered pepperoni, and when it came to the table, it
di
dn't
look like any pepperoni I'd ever seen. It was definitely less
greasy,
and
was somehow cooked to a fair degree of crispness. One taste lead to
another and it was really delicious.

I asked about the pepperoni and bought the same last week. Made a
pizz
a
tonight and it was delicious, but the pepperoni never reached that
stat
e of
crispness. How'd they do that?

I bake pizzas in a 550°F oven that's been preheated for 45-60 minutes
. I
use a 3/4" baking stone. My crusts and cheeses are beautifully
browned
.

What should I try? Perhaps pre-cooking the pepperoni before topping
th
e
pizza? What might be the best way to pre-cook it? Broil?

Thanks for any tips!

Fry it first. You'll never be able to duplicate their pies in a 550dF
oven. Frying it first will take some of the fat off, start the
crisping which will finish in the oven and not add much oil to the
pie.


I think that's the ticket. Fried or nuked, then onto the pizza. If my
pizza turns out the way it usually does, but with the crisped pepperoni,
I'd be very happy.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Steve Calvin wrote in
:

Wayne wrote:

I make a mean pizza, great dough/crust, various and really good
sauces
and
toppings, but I've never been a fan of pepperoni until recently. I
alw
ays
thought it was too greasy, tasted undone (I know it's already cured).


Recently, however, I ordered pizzas with friends at an obscure little
pizzeria. They ordered pepperoni, and when it came to the table, it
di
dn't
look like any pepperoni I'd ever seen. It was definitely less
greasy,
and
was somehow cooked to a fair degree of crispness. One taste lead to
another and it was really delicious.

I asked about the pepperoni and bought the same last week. Made a
pizz
a
tonight and it was delicious, but the pepperoni never reached that
stat
e of
crispness. How'd they do that?

I bake pizzas in a 550°F oven that's been preheated for 45-60 minutes
. I
use a 3/4" baking stone. My crusts and cheeses are beautifully
browned
.

What should I try? Perhaps pre-cooking the pepperoni before topping
th
e
pizza? What might be the best way to pre-cook it? Broil?

Thanks for any tips!

Fry it first. You'll never be able to duplicate their pies in a 550dF
oven. Frying it first will take some of the fat off, start the
crisping which will finish in the oven and not add much oil to the
pie.


I think that's the ticket. Fried or nuked, then onto the pizza. If my
pizza turns out the way it usually does, but with the crisped pepperoni,
I'd be very happy.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Sat, 31 Jul 2004 03:27:49 GMT, Wayne wrote:


I asked about the pepperoni and bought the same last week. Made a pizza
tonight and it was delicious, but the pepperoni never reached that state of
crispness. How'd they do that?

I don't know how *they* do it, but I nuke pepperoni (slices) on lots
of paper towels before I use it for pizza. Think 'bacon.'

On Sat, 31 Jul 2004 03:27:49 GMT, Wayne wrote:


I asked about the pepperoni and bought the same last week. Made a pizza
tonight and it was delicious, but the pepperoni never reached that state of
crispness. How'd they do that?

I don't know how *they* do it, but I nuke pepperoni (slices) on lots
of paper towels before I use it for pizza. Think 'bacon.'

Wayne wrote:

snip
I think that's the ticket. Fried or nuked, then onto the pizza. If my
pizza turns out the way it usually does, but with the crisped pepperoni,
I'd be very happy.


Nuking may work too and it'll be easier probably.

--
Steve

Everyone has a photographic memory. Some folks just don't have any film.