I spent 20 years layering pepperoni wrong until a pizzeria owner corrected me at a party last Saturday

So I was at this backyard barbecue and talking to a guy who runs a place in Philly. I mentioned how I always put pepperoni on top of the cheese so it gets crispy. He looked at me funny and said that's actually backwards, you're supposed to put it under the cheese so the grease soaks into the sauce and flavors everything. I tried it on my last homemade pizza and the whole thing tasted different, way more even. Has anyone else been doing it "wrong" their whole lives or am I just late to this?

2 comments

2 Comments

markm2711d ago

Pep on top is the only way to get that crispy edge, his way just makes everything soggy.

the_richard11d ago

Respectfully, I gotta disagree on this one. The pep on top can work for a quick sear but it doesn't get that even browning you want across the whole thing, it's just a patchy crust (if you ask me). His method builds that crispy layer all the way through if you let it go long enough.