3 ms·

I'd second this! I'm very much into making pan pizza at home, and I totally love when the pepperoni pieces get just a little crispy and curled up at the edges.

I'd second this! I'm very much into making pan pizza at home, and I totally love when the pepperoni pieces get just a little crispy and curled up at the edges. This (as well as the cheese color) tells me when it's time to fetch the pizza from the oven. But maybe that's just the commonly agreed ideal for pan pizza. The article was about New York style pizza, after all.

Shivetya 8y ago
and here I remember pizza where the pepperoni is put on after the pizza is baked as there is sufficient time for it to "cook" from oven to presentation or boxing without it curling or leaving grease behind