Pepperoni Pizza with Cupped Pepperoni
How to get restaurant-style cupped and charred pepperoni by using natural-casing pepperoni cut thicker, then baking hot on a pizza steel.
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- •Pizza doughstretched into a pizza base
- •Pecorino cheese(optional)for topping
- •Pepperoninatural-casing pepperoni log (e.g., Margherita/Margarita brand), sliced medium-thick for cupping
- •Pepperoni(optional)generic/standard pre-sliced pepperoni for comparison
- 1
Choose a natural-casing pepperoni log (not standard large pre-sliced pepperoni) to achieve cupping and charring.
1 min
- 2
Slice the pepperoni a bit thicker than standard slices (medium thickness). Optionally use a food processor slicing blade: cut the log in half, trim edges if needed, and slice.
1 min
- 3
Stretch out the pizza dough into a round.
1 min
- 4
Top the pizza (add pecorino if using). Add pepperoni; optionally do half with generic pepperoni and half with natural-casing pepperoni to compare.
1 min
- 5
Bake at 550°F (288°C) for 6–7 minutes, ideally on a preheated pizza steel for maximum heat and a crisp bottom.
7 min
- 6
Remove, slice, and serve; the natural-casing, thicker-cut pepperoni should be cupped and charred.
1 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza