sf > wrote in
:

> On Sat, 31 Jul 2004 05:29:18 GMT, Wayne >
> wrote:
>
>> Thanks, Paul. Understood, but that brings about other questions,
>> and one observation. Most pizzerias don't produce this sort of
>> crispy pepperoni. I understand the 800 degrees and 8 minutes, but
>> the crust and cheese doesn't get any browner in their ovens than
>> mine does at 550 degrees and 12-13 minutes, yet there's a distinct
>> difference in only the pepperoni. In fact, with rare exception, my
>> pizza is superior to most pizzeria pizza. I still think they're
>> doing something separate to the pepperoni before putting it on the
>> pizza for baking.
>
> It's probably cut thinner than what you buy at the store.
> So, if the rest of your pizza is superior... don't stress
> over trying to produce "almost burned" pepperoni!
>
> Just my 2¢

Oh, I won't stress over it. One or two more attempts and I'm done with
it, and off pepperoni for my homemade pizza. Actually, I bought this
pepperoni at an Italian deli and they sliced it quite thin. The packaged
stuff is probably twice as thick. The next try will be to nuke it for a
minute or so, just enough to blot off a lot of the grease and to start
the ocoking process, then on to the pizza.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.