Author Topic: Old World Pepperoni?  (Read 21940 times)

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Offline DarqMan

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Re: Old World Pepperoni?
« Reply #20 on: June 11, 2012, 11:55:14 PM »
This pie was made with Vermont Smoked Pepperoni. It's the best pepperoni I've ever tasted by far, and I've tasted a lot of different kinds of pepperoni.

CL

Impressive.  Are you using a WFO?


Offline deb415611

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Re: Old World Pepperoni?
« Reply #21 on: June 12, 2012, 06:49:13 AM »
I'll second the Vermont Cure Peppeoni recommendation -  mine was cooked in a standard gas oven and you if you look at the piece on the right it cups even if you have bad pepperoni slicing skills  ;)

I have been using it for a couple years, I don't use anything else. 
« Last Edit: June 12, 2012, 06:59:45 AM by deb415611 »

Offline TXCraig1

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Re: Old World Pepperoni?
« Reply #22 on: June 12, 2012, 09:27:38 AM »
Impressive.  Are you using a WFO?

Thank you. Yes, it is from my WFO.

CL
Pizza is not bread.

Offline dmcavanagh

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Re: Old World Pepperoni?
« Reply #23 on: June 12, 2012, 02:56:31 PM »
I've been buying a Polish sausage called kabanos, it's a pork sausage flavored with a lot of black pepper and smoked. The links are generally about 18" long and the sausage is about as big around as a dime to a nickle size. I've used it on a pizza like you would pepperoni and the stuff is out of this world. I'm lucky in that we have a nearby butcher shop that makes the stuff fresh all the time.

Offline randyjohnsonhve

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Re: Old World Pepperoni?
« Reply #24 on: June 12, 2012, 09:40:08 PM »

Pepperone is not hard to make...I like to use dollops (lightly pre-sauteed) (3/4t) of fresh pepperone on the pizza mid bake...You gain some of the oils as well as keeping it from charring too much...

RJelli :chef:
"Pizza Evolves...Our Best Pizza Ever is Not Today." It is 'what' is right, not 'who' is right that matters.

Offline Cdragon

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Re: Old World Pepperoni?
« Reply #25 on: July 14, 2012, 09:10:39 PM »
The best pepperoni I've found was a stick of Boarshead, at Southern Season's on a trip to Chapel Hill, NC.

I've seen a stick of Margherita at the local Bi-Lo and a stick of Bridgeford at Food Lion I'll have to grab them and try them out.

Offline PowerWagonPete

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Re: Old World Pepperoni?
« Reply #26 on: July 14, 2012, 10:25:04 PM »
I use Bridgeford on my pizzas after stripping the casing...

http://www.pizzamaking.com/forum/index.php/topic,20003.0.html

Excess greasing out isn't a problem since the proportion of lean to fat is quite high.   ;D


 

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