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by kenjilopezalt
3633 days ago
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Please report back! FYI, for my testing the pizzas were cooked in a home oven at 550°F. Though I really, really doubt that pre-sliced, fiber casing pepperoni will curl at all at any temperature. It kinda just melts and falls into the contour of the cheese all floppy-like. I have definitely seen natural casing pepperoni (as well as other natural casing cured meats like soppressata) curl on Neapolitan pizzas I've made in 900°F+ ovens. |
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