Pedestrian pepperoni is junk (sorry Hormel). Adding it to pizza floods the top with metallic and bitter fat. If you’re into that kind of thing, then god’s speed. I take that back. On occasion I’ll get a slice of pepperoni, once a year, to remind me of my youth (being beaten up after Gym class).
I have been searching for a Peperoni (notice the spelling, classic Italian version) or a Sopressata. All of these fall into the Salami family. I found one that I am excited about, Artisan Felino at the Antonelli’s Cheese shop. Mild pork taste with good seasoning. And, look how cute it curled up on the pie. Go over to the Cheese shop and try it, John with give you a taste on the house.
I have likely missed this as I’m new to the site, but will you share your dough recipe? I have my favorites but am open to new spins on pizza dough! Haven’t yet managed a perfect crust.
Thanks!
Not a problem. Here it is: https://www.austinfoodjournal.com/?p=3551
New reader. Love the blog.
‘Peperoni’ in italian means bell peppers. Not sure how it came to mean a dry cured sausage in this country.
Antonelli’s is wonderful. I hope they succeed.
Where is Antonellis?
Hyde Park, next to Hyde Park Bar and Grill. Check it out, you will love it.
I need cured meat & cheese. Haven’t gotten there yet. Stupid SXSW volunteer work. Actually, it has been awesome. I highly recommend it if you haven’t tried it. I think it is the coolest thing that happens in Austin every year.