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[Jackitup]

This works great. As I've posted in the past, I usually fry my pepperoni first to keep the pie from getting toooo greasy. frying it works but you need to watch closely so it doesn't get scorched and bitter tasting. My new way is in the nuclear wave, works outstanding! Layer in a single layer on a paper towel, cover with another and nuke for a couple minutes at a time till crispy and the grease is soaked up by the paper towels, crisp like potato chips when done and cooled. Extra crispy when done on the pie and not near as greasy. The attached pics show in the first one how much grease comes out when fry and the rest show the nuclear method. Tonight I'm trying Loo's Chicago thin crust recipe with sausage and pepperoni, with caramelized onions, fennel and mushrooms.
Jon

[canadianbacon]

I don't know, that last picture of the dried up pepp doesn't look to appetizing to me.  I'd rather use fresh pepp, cut on the spot and done only when the pizza bakes.
I just don't find that appetizing to eat, and in reality if you buy a good quality pepperoni, you would never get that kind of oil.  I buy average pepporoni, and when the pizza comes
out, there's no puddle of oil that is around each slice of pepp on the cheese.

The finished product looks pretty dried out, and hard, if I put those on a pizza going into the oven, I'm sure they would break my teeth if I took a bite, but maybe what
you are trying to accomplish here is more like a bacon bit , crunchy crunchy 

Well, that's what makes the world go round, everyone has their own way of doing things, and there is no right way or wrong way.

[Jackitup]

Actually they are quite good, not hard but very crispy and light. I had to hide the batch for tonite from my wife they're so addicting. Crunch up just like potato chips. I will agree, good quality pepperoni and the generic store bought are quite different in the amount of grease they produce. These were the latter and very greasy, thus the nuke procedure ;-)
Jon

[Trogdor33]

Once I started using pepperoni from the 5lb bag I bought at GFS I have had far less grease. See my post on it here: http://www.pizzamaking.com/forum/index.php/topic,9628.0.html

[PizzaPolice]

When I come sliding in sideways on some particular evenings, I may reach for a (Yep, I buy them) frozen Tombstone.  The pepperoni are removed  They get skewered on a toothpick, along with any additional pepperoni that's handy.  Over a small bowl in the microwave for about a minute..  Mmm Hmm!  Just like bacon.

[canadianbacon]

Hey JackItUp, maybe you are on to something here,,, you had better patent your idea.... "pepperoni chips" ! .. for the meat lover 

Hmm, as they say, if you have thought about it, somebody probably already invented it.  Maybe this product exists already .

[haybot]

Never felt the need to do anything about my pepperoni. If my pizza is greasy its because the use of grated dry mozzarella over fresh one.

[ThunderStik]

This is funny because this is what I have always done. But I use the pulse/low power setting for just a short time so you retain the original texture.  But I will do one batch and make pepperoni chips, and your right they are good...very good. My wife loves them. But those dont go on the pie.

[Davydd]

Every once in a while I just love a greasy pizza. It gives me a nostalgia craze for the pizza served at the Lakewood Bar on Jefferson in Cincinnati some 45 years ago. Mean stuff but I met my wife there. I made one last week with very thin crust and dripping grease from pepperoni.