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My local marcos pizza has a pepperoni pizza that has what they call old world pepperoni A main reason for this. They are little round pieces of pepperoni that curl up into little cups when the pie cooks and the top edges get crispy and yummy

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I've never seen this type of pepperoni in the store and was wondering if anyone has heard of or seen it for sale any where? Bulk fermenting vs proofingcnascime, since you mentioned neapolitan pizza in your post, and since you indicate in your profile that you are a neapolitan pizza enthusiast, you perhaps should know that a bulk fermentation followed by forming the dough balls, which are also fermented at room temperature, is the classic way that neapolitan pizza make their dough balls Maybe marco can chime in and let us know what is typical there

I remember once asking marco if the rim was avoided in the pictures he posted of the pizzas with massive voids in the rim

He said that the edges were flattened right along with the rest of the crust during shaping, and that the pizza was still exceeding tender and light. Marco's method of holding back 25% of the flour until the rest is fully combined and then slowly sprinkling it in while kneading seems to be important Long, slow kneading until the dough is smooth and elastic This can take quite some time with really wet dough

Letting the dough rest for 20 minutes (marco's riposo) seems to make some.