Did you know that PennMac sells Ezzo that they repackage in 1-pound vacuum-sealed bags?
Yeah. Actually I had been meaning to take a trip there, originally to get some Grande mozzarella, some Ezzo pepperoni, some Stanislaus product(s), and All Trumps flour. But I've since found a Stanislaus product that I really like at a local Italian market, as well as loaves of Polly-O mozzarella (which I've concluded is the only cheese other than Grande that I actually like). Also, I went ahead and bought a bag of All Trumps at RDP, so I won't need any of that for at least a year.
GiAntonio is the specific brand I didn't name in my earlier post. It's the brand I found while dumpster diving. Even though it's not top shelf (I assume), I like it a lot because it's not overpowering.
I'm sick of excessively greasy pepperoni, too. That's one of the things I don't like about the Bridgford stick. But compared to everything else I can easily get locally, Bridgford is awesome, so I'm willing to overlook that and deal with it.
I probably could find a shop around here that would sell me the kind of stuff I'd like to use, but I guess I've dealt with enough pizzeria owners (largely through attempted consultancy) to know that they typically do everything the hardest way and least friendly way possible. If I had a pizzeria, I'd gladly sell a few pounds of cheese or pepperoni to someone like myself, but the typical pizzeria owner feels some kind of need to be an obstacle to everyone, including their own business. That's a big reason why we don't see many of them on these boards. (It's not because they know more than us; it's because they know less than us but think they know everything.)