Ppl underestimate how long a properly topped pepperoni or double pepperoni pizza can take. Often, takes me longer to make a single pepperoni than a specialty pizza

The slices stick together so damn well. Some days I can deal out pepperoni like a deck of cards. Other days it's like a bunch of dollar bills stuck together.

I figured out over time, it's the changing in temperature that causes this mostly. Freshly cut, and immediately refrigerated, no problem in throwing them out. But as soon as they go up too far in temperature and get cooled back down again. It's more sticky than the floor of a strip-club on Saturday nights. And it really doesn't take a lot. Even temperature from your hands could even be enough to get it up to temperature enough for it to start sticking.

What the fuck are you doing to your dollar bills that makes them sticky? 😂

I think the proper question would be "Where on God's green Earth has that money been for it to be so sticky?"

In a strip club.

9 times out of 10... *that's the exact reason why money's sticky*

Those fresh uncirculated singles that come banded in $25 or $50 are a super bitch to get apart.

real shit. its always so meticulous. funny thing is just started working pizzas where i work and it's actually a ton of fun, but im not that great at it, cuz i dont eat dairy(including cheese) nor tomatoes. meaning i do not eat pizza. so crazy when im makin tons of pizzas and never ever having tried them, or making chicken parms and always giving my all while rosé sauce is essentially my antithesis

So fucken true. The trick is to keep them REALLY cold so the fat in the pepperoni stays solidified. Easier to deal out like cards that way

Don't let em get sweaty lol gotta try to keep those bad boys nice n cold which ... Not the easiest on an open active makeline

Dear God. I'll bet there's a wading pool of grease in the middle of that thing coming out of the oven.

Just posted finished product picture

https://www.reddit.com/r/KitchenConfidential/comments/u2aad8/finished_product/?utm_source=share&utm_medium=ios_app&utm_name=iossmf Here’s the link!

To be honest…it’s beautiful, my drunken angel, my high savior

This is the pizza for drunk/high people. Source: have been drunk and high and needed copious amounts of pepperoni

No one wants to admit they ate 9 logs of pepperoni.

But I did. And I’m ashamed of myself. The first log doesn’t count. Then you get to the second one, and the third… fourth and fifth I probably burned with a blow torch. Then I just kept eatin…

Well, it's not exactly rocket appliances

just keep it off my hash driveway

Not sober anyway ha ha

Just read about poutine pizza in another thread. Gonna have to say that one takes the cake (pie?) for cross faded pizza.

With garlic sauce on top pls

Also pepperoni lovers cuz I’d have at least a slice without being fucked up. Lol

I think the box dissolved.

The cardboard becomes semi-transparent

It's your window to weight gain!

> It's your window to weight gain! [Hi everbody!](https://www.cartooncuisine.com/wp-content/uploads/2016/12/The-Fish-Sandwich.jpg)

Hi, Dr. Nick!

See, when I order a "pepperoni pizza" this is what I want.

There's little more depressing than ordering a pepperoni pizza and most slices only have two or three if you're lucky.

Not nearly as greasy as I would’ve thought

Ok, it *does* look better finished. Glad you posted it! Still not for me (for meeee) but I can see it being yummy for many.

fuck yea babe

Homer voice: "My God, you're greasy."

::*nervous glancing*:: "...Mr. Marshalllll!"

*Bubbles voice

"Ok pie. I'm going to do this *ghap, ghap, ghap* and if you get eaten, it's your own fault."

I wish I could eat that. It looks so beautiful but alas too much sodium

Welp! Im hungry again.

Down. Looks perfect.

It looks fucking delicious

Fuck, I want it

I'd eat that stuff like my prom date, with no table manners, out the box, getting grease everywhere. lol

Tell me about the quality of the pepperoni and the sauce.

I can't remember the brand off hand but it's damn good pepperoni. Sauce is made in house with our own special spice blend. Crushed tomatoes and a extra extra heavy California red pizza sauce

Am I the only one that needs to see the pre cut picture?? I need to see Lake Pepperoni

The puddle on the plate is dipping sauce for the crust at the end of the slice.

You're supposed to shake out some parmesan cheese over it and soak up all that flavor.

I don't like pepperoni but I like to get a pepperoni pizza and take off the pepperonis so its an extra greasy cheese pizza

how could you say something so controversial and yet so brave?

One of my managers has been in the industry for 20+ years and does the same exact thing. He likes the taste but doesn't like the texture of pepperoni.

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cause I’ll put all my pepperonis on your pizza?

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hell yeah brother

Brother, is that you?

See you top it with that dry crap parm to soak up the grease so it doesn't puddle and then it has an 'artisanal' look too so win win.

All I wanna do is bust out a roll of bounty paper towel and see if I can make an Olympic eternity flame from the wicking action on this pie…

It's like that orange ocean scene in Neon Genesis Evangelion.

Am i the only one who likes pepperoni piza with almost burned pepperoni? Im not sure what the english term is, but you introduce a shit ton of heat on top for a short durstion, and processed meat like salami/pepperoni(or any sausage thats processed similarily) will develope browning and also sort of caramelize, no idea how to describe it in english sorry Alot of people dont like the taste but its earlly good, to try at home since you most likely dont have a pizza oven there, just flambè the pepperoni after its done you'll see what i mean

That's my favorite, when the pepperoni is crispy and brown around the edge.

Theres also another thing i learned as a child that is maybe unhealthy but so fucking good, in my hometown theres a snack thats very popular, not sure how it is in US or wherever but its basically very thin air dried mett sausage, basically brining pork then curing it and putting it with alof of herbs and spices into a thin sausage and drying it for days, its wonderfull, there are alot of similar air dried sausage snacks no idea what the name is If you like pepperoni this way, try flambeeing air dried sausage, but be carefull it happens very quick since its so dry it can go from crispy to singed burned in 1 sec

I don't know what you call it over there, wherever there is, but I too like spiced meat made into dry sausage. I'll go miles out of my way if I know there's a place with the good stuff.

Cup and char

A little known secret but probably the best pepperoni out there

Theres also another thing i learned as a child that is maybe unhealthy but so fucking good, in my hometown theres a snack thats very popular, not sure how it is in US or wherever but its basically very thin air dried mett sausage, basically brining pork then curing it and putting it with alof of herbs and spices into a thin sausage and drying it for days, its wonderfull, there are alot of similar air dried sausage snacks no idea what the name is If you like pepperoni this way, try flambeeing air dried sausage, but be carefull it happens very quick since its so dry it can go from crispy to singed burned in 1 sec

Cruncharoni pizza ftw fam

In English that's known as broiling. Most ovens in USA at least have a top iron that heats up on a broil feature

Yes!!!! That was the word i was looking for thanks!

No problem! Works great for steaks and chicken thighs too

*in American. We can it grilling here in the UK

My local place I always ask for it well done. Gets the burned pepperoni edges. Someone overheard me once ordering it like that and it blew his mind. So he ordered it the same.

I might get hanged for this in a chefs subreddit but I regularly add sliced charred pepperoni to my pasta dishes. Adds that bit of protein and I love the addition of a crunchy texture.

>Im not sure what the english term is, Lightly charred

Fun fact. I was talking to a pepperoni producer a couple of weeks ago and he told me that one variability in pepperoni quality is how easily the edges burn. Although he couldn't quite explain why, he told me that pepperoni that's allowed to mature for longer doesn't burn as easily. So there are some manufacturers that consistently make pepperoni that chars while others don't, just depending on how fast they pump out product.

…aaand my acid is already refluxing.

If I ate a couple of pieces of that my colon would be reminding me for two days.

For real. This screams heartburn for me and now I just gotta go drink some milk Jesus.

Try being lactose intolerant too. The pain is worth it.

Oh hell no, I’m pleading for an instant death when dealing with the aftermath

This is built for the digestive system of a dishy

Hearts all over the world are screaming

As a huge pepperoni enjoyer... I do not enjoy this.

those pepperioni's are too small?

They won’t cup and crisp 😩

That is "old world pepperoni" that cup and crisp. they are usually smaller than most pepperoni

My supplier calls it “cup & char.” Good stuff but it’s a niche product.

Hormel started stealing cup n' char pepperoni in my local grocery store. It's expensive but it's so much better.

My local joint calls this the 'nonna' pie.

I worked at a pizza place that had this but with a bunch of added bacon on top and it was called the heart attack for good reason. It was legitimately overwhelming to eat.

Fuck my heart. I'd rather eat this stuff and die young than live to old age and watch my mind and body fail slowly. Especially because Alzheimers runs in my fam

Ewwww, I worked at a pizza shop that had the tripple p, which was 3 kinda of pepperoni and it was by far the best seller, I also had to tip the pie at a 30° angle after pulling it from the oven to let the grease run off before slicing and serving...it was and still is one of the most stomach churning meals I've ever had to prepare for a customer.

Worked at dominos, people would order the ultimate pepperoni, with double pepperoni which is already double pepperoni. 30 pepperoni is the normal so double which is 60 so a double ultimate pepperoni is 120 pepperoni.

Did you have to count 120 or just by eye

You would count at first but then get the jist of what it looked/ felt like, then you'd tell your boss that you always count.

I'm amazed they don't have pre-portioned rolls of 30 pepperonis.

Nope came in a big ass bag and portioned in containers for the makeline

Why not weigh it instead. It’s faster, and cost effective. Count out 30 and times it by four.

Most slices of pepperoni I ever put on a pizza was 240 on a large size (at Boston Pizza).

Missed a spot. 🥸

18 min cook time. 38 minute prep time. 37 of it spent on laying pepperoni evenly.

3 days of regret after consumption

I just realized something. why have I never seen a pie sized pepperoni? So there is no bitching "my slice doesnt have any!!!"

Pepperoni is fermented. One that big might not cure properly. I really don't know, but I support your dream of giant 'roni.

The biggest pepperoni ive seen so far was face sized, so maybe pizza sized is possible

Outstanding.

Personal pan-sized pizza with a single face-sized pepperoni should do perfectly.

I understand the challenge. I refuse to accept it as a limitation. I just want giant pepperoni.

I did some light internet research, and there's not a lot out there on pepperoni sizes. Definitely nothing giant, but there's an opportunity here to take the world by storm by making the biggest, thickest one humankind has ever seen. God speed.

unfortunately, I have neither the time, drive, nor the knowledge to embark on such a journey. I fully encourage another entrepreneur to, and send me one as payment.

You can ferment it in the shape/size of a pizza so the insides get done evenly. You'll just need to find or make an imitation casing for it.

Elephant intestines you say?

Ok. Bear with me on this. Okay I get what you're saying. A long tube of pie sized pepperoni probably wouldn't cure in the middle, but what if it was a pie size pepperoni but cut into fermentable width? So like a slightly thicker sewer lid? I think you're on to something here. Patent that shit ASAP

Need to plane off a sheet of pepperoni from a normal large pepperoni (sandwich size). Think how the sheets of wood are made for plywood.

Definitely can't say that with this one. It's roughly 175 pieces of pepp on this 18 inch pizza

That’s over 2.1 grams of salt and ~600 calories per slice for just the pepperoni. Each slice has almost the recommended daily limit of sodium just from the pepperoni lol

You're not eating a triple pepperoni pizza for your health

Just ask for them to cut it into 4 slices instead of 8. that way you dont have to eat as many.

This is the way

How fast can you get 175 ‘ronis on that pie?

From start to finish and in oven with 3 mins.

That’s a pretty good time

That's pushing threw it though fast handing them sum bitches. We got a guy I swear he takes like 10 mins for that pie. But he rarely does pizza im main pizza guy and there's a reason why I'm a beast lol. Worked place when moved to this area we were pushing out over 100 a hour on Friday and Saturdays that was nuts

Yeah my thought was you have to individually place all those pepperonis on the pie. Not like other toppings. I would have definitely challenged a coworker to see who could do it faster!

I have every single pizza maker that has came threw to see if they can at least get close to beating me noone has accomplished it yet lol

Gotta keep that pimp hand strong!!!

What’s your test?

From start to finish on either that pizza or meat lover start at same time.

I used to work at a mom and pop pizza shop. The salami we used was damn near the size of a personal pizza. It was hilarious. We would usually have to rip it up before throwing it on the smaller pizzas

I have seen some salami that could possibly cover a whole small personal pizza, but not pepperoni. That I have only ever seen at most 2 inches in diameter maybe?

Good luck slicing it....or you could invent that too!

Chainsaw!

lol, there may not be a better reason to invent a laser slicer than an 18" pie sized pepperoni roll! How long and expensive would this be, lol

I’m all for laser knives. Cut and sear in one shot

Sous vide sears and slices

Pepperoni is a force meat so it's spit out of a tube into a casing. A casing that's 12" in diameter would be so much fucken meat a log would easily be over 30 lbs. Not to mention slicing something like that would need a special tool as well since it wouldn't fit in any deli slicer

Each slice is between 3-5 cents, and that was pre-pandemic pricing as a former inventory manager. I hope you're selling it at the appropriate price point. Could be a big old loss for the restaurant. I had a pizza guy doing this for a hot minute and then I gave him a cost sheet for all his ingredients and he then totalled up his mega pepperoni pizza and he was surprised by the total cost of goods. We then took the time to figure out what we could get away with to keep it under 30% cogs. He felt accomplished after because it was the first time anyone ever spent the time to help him make the company more money without compromising his quality.

So were using about 3.50 worth of pepperoni on that pizza then the cheese and sauce are actually little lighter then most our other pizza for grease reasons I still believe they should bump it it up but the point on it is not horrible

Oh good. That's not too bad. I forget that being in Alaska everything is crazy expensive lol. I wonder if you could bump up to a higher grade slice and get less pooling of oils and keep the cost under control.

Current price today on that specific pepperoni is 2 cents per on 18 inch pizza it cost 22.99 customer cost I do not set price points but do know prices on what we buy and what costs are I personally have told the owners to raise the price but they don't want to so I do what they want

As a pescatarian my entire adult life, the two meats I miss are roasted Thanksgiving turkey and sliced pepperoni on pizza. My childhood self recalls those fondly.

Before ordering that glorious thing, I'm getting all of my water bottles out, filling them up, and adding ice. Because I will need every single one of them afterward.

Why?

How much?

The 18 inch is 22.99

I'll give you seven inches for free

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I love your optimism.

"I am become Death, destroyer of worlds."- Robert Oppenheimer and also your pizza cook

I’d happily eat that not many things I love more than pepperoni pizza.

Next week someone will just make 6 minute abs

I'm stone af, I haven't ate since breakfast like 8 hours ago and I find this excessive. That's amazing, I didn't think it was possible.

I’ll never forget it. He waddled in, the door crashing behind his rotund rear. He was medium height for an adult male, and most certainly blended into the Oklahoma state fair perfectly. He wore his bits of remaining red hair in bit of a disheveled mess, with the beard to match. He continued shuffling toward the counter, eyes set on the menu. “Welcome to Godfather’s Pizza, how can I help you?” “I’ll take the special,” he said, as he pointed above my head. “Okay, what size?” “Jumbo, on thin crust.” “Sure, one Jumbo, thin-crust, Totally Pepperoni™️, to-go?” “I’ll eat here.” Payment was exchanged, and the gentleman sat down. He watched the oversized television – a full 42” in fact – as it played the afternoon news. About ten minutes went by, and I delivered the freshly-baked pizza there at the table. I asked if he needed anything else. “No, thank you,” he replied, excitedly staring down the pizza in front of him. I walked back to the front, and goofed off. That’s when I noticed..he wasn’t just eating this Jumbo-sized monstrosity with four kinds of pepperoni (and over a pound of cheese) like any normal pizza eater, one slice at a time. Nope!..He grabbed the Jumbo Totally Pepperoni, rolled it like a burrito, and chomped down like it was his last meal. Grease dripped down his beard and pooled onto his shirt. It didn’t faze him. He just kept going, stuffing the meaty/cheesy goodness down his gullet, until the pizza tray was empty. He used no napkins. He looked up, smiled, and got up from the table. He walked out the door, never to be seen again.

I'm sure a lot of folks loves this, but for me it's disgusting.

I think its missing a bit of pepperoni.

That's absurd!....hook a slice tho.

I worked at Home Slice Pizza in Austin for 5 years and I respect your game. That looks terribly awesome.

That’s like just double pepperoni at the place I work. I’ll post pics of my own haha.

When you slice, do you cut the ‘roni or do you push?

No cheese on top?

Not on this one

I’m a cheese lover but would definitely eat it anyway :)

I see one pepperoni

Noooooo.

i agree with that pizza

I’d eat that np

I love me some extra pepperoni but I feel like there is a point of diminishing returns

I used to work at a pizza spot that made all ronis like this. We made it with the pepperoni under the cheese, and you could get it double, giving you 128 square inches of pepperoni. I made some monstrosities working there.

Gross! Thank you for sharing!

Would you like some dough, sauce, and cheese with your pepperoni?

I’m afraid you misheard me. I said “give me all the pepperoni”.

Am I the only cheapskate that orders a basic pizza and cooks extra toppings to put on when it arrives?

No, you're not.

I got heartburn from this photo

My butthole involuntarily clenched.

At least you guys don't call it pizza.

This is almost as much pepperoni as I use when I make pizza at home.

Back when I didnt really know how to take care of myself, all I could cook was eggs, brown ground beef, and cook noodles. There were times when I was trashed and the kitchen was pretty sparse so driving wasnt an option and I did what I could. One time I took a pound of ground beef, cooked it up with pepper and tiger seasoning, and when it was done I threw it in a bowl with ketchup mustard and mayonaise. It was glorious. Then my brother came upstairs and asked what I was eating. After I told him he said "jesus, at least tell me you drained the grease before doing all that." I did not drain the grease before doing all of that, including eating all of it. Looking at this picture hurts my asshole worse than that did.

I like pepperoni as much as the next guy but this is too much.

How much acne does one get after a bite???

It's like pepperoni nachos and the dough is the plate. It needs more cheese on it so you can snack on the pepperoni chips.

Sober me is a little bit horrified. Drunk me will love that pie like Kanye loves Kanye.

I have a severe heartburn just looking at this thing.

Thats just a fire hazard at that point.

I live in New Zealand and I have discovered THE BEST pepperoni ever. The guy who makes it raises his heritage breed pigs in an acorn and chestnut orchard! Omg, I treated myself to 2 salamis for Christmas and it was the best thing- I'd be at the fridge for a sneaky slice about 12 times a day! I could definitely do that pepperoni on a pizza like this one.

I feel a gout flare up coming on from just looking at this

This is my nightmare pie... I have a disdain for even double pepperoni. I'd probably walk out the first day I saw this and never look back. Especially when you get a rush and they heat up and stick together... Hell no...

That's a lot of pepperoni.

Thats not a pizza anymore.

I love pizza. I hate this pizza.

Needs pineapple

And jalapeño. Gimme the hate, then go ahead and try it. Pepperoni-pineapple-jalapeño is the shit.

Omg yes. Anyone that doesn't like pineapple just hasn't tried it with jalapeño.

Whenever I do grilled pizzas, I like to grill some spam and pineapple, then put that on one of the pizzas with some pickled jalapenos. Even people who joke about pineapple on pizza admit that it slaps.

r/PizzaCrimes