I bought some Ezzo GiAntonio pepperoni online and couldn’t wait to try it out even though I was running low on flour. Had enough for a 16″ pizza so that’s what I made. It has my spicy NY style sauce, lots of mozzarella and about 4 oz of pepperoni. Although this was good pepperoni, I believe I prefer the Ezzo Supreme line instead.
This is why we come to r/Pizza this is great OP, Thanks! I will try out your dough recipe next NYC style I cook up. I have a big batch of Sicilian style dough fermenting in the fridge right now.
BethWestSL
That is just crying out to be eaten
Spadowskis__Mop
You goofin’, OP? Just new pep goofin’?
AM1fiend
I didn’t read all that but the title is hilarious and I’m going to watch Reno 911 and eat pizza, goodbye.
whisky33
Hey slice addict, I’ve been following you for a while on here, your pies have to be the best looking ones I’ve seen on Reddit! One question I have for you is do you bulk ferment the dough or do you ball it up to your 599g weight and then ferment? And if you do bulk ferment at what point do you make it into smaller dough balls?
terrybutcher
This is a work of art. Wonderful looking pep-pie.
Lame_usernames_left
Columbus resident here, it makes me so happy to see Ezzo spreading! Beats the hell out of every other pepperoni I’ve had.
This pizza looks amazing, well done 🤌
WhiteBoy_Cookery
Wow! It almost looks AI generated (in the best way) I can almost smell the pep from here
101bees
Team Pepperoni Cups!
pizaster3
phenomenonal
whisky33
Thanks for the reply! Time to make some dough!
One_Butterscotch7380
Unbelievable!!!
FlhostonParadise
Really impressive. Saved this post! Keep it up home slice
NicholasANataro
Normal Pizza.
fatalwristdom
Saving this topic. Lots of great info from one of the best pizza makers on this sub imo.
flossybop73
I was convinced this was ai from the first pic. Looks so good
Zharaqumi
Wow, this is wonderful.
Nohavepotato
This looks great.
yzerman88
So you preheat the oven to 500F, toss the pizza in, switch to broil for about 2 min, then continue baking at 500F?
FoCoYeti
Looks incredible, well done! Now that’s art 👏
Globalksp
Bravo. But All Trumps? True to NY style for sure, but 🤢
carlos_the_dwarf_
What the theory behind no/very short bulk fermentation?
There seems to be very little consistency on this, even among pros.
26 Comments
Outstanding pie
I bought some Ezzo GiAntonio pepperoni online and couldn’t wait to try it out even though I was running low on flour. Had enough for a 16″ pizza so that’s what I made. It has my spicy NY style sauce, lots of mozzarella and about 4 oz of pepperoni. Although this was good pepperoni, I believe I prefer the Ezzo Supreme line instead.
A few higher-res images [can be found here](https://imgur.com/a/LCLDuGo) for those interested.
Wow
Madonn
This is why we come to r/Pizza this is great OP, Thanks! I will try out your dough recipe next NYC style I cook up. I have a big batch of Sicilian style dough fermenting in the fridge right now.
That is just crying out to be eaten
You goofin’, OP? Just new pep goofin’?
I didn’t read all that but the title is hilarious and I’m going to watch Reno 911 and eat pizza, goodbye.
Hey slice addict, I’ve been following you for a while on here, your pies have to be the best looking ones I’ve seen on Reddit!
One question I have for you is do you bulk ferment the dough or do you ball it up to your 599g weight and then ferment? And if you do bulk ferment at what point do you make it into smaller dough balls?
This is a work of art. Wonderful looking pep-pie.
Columbus resident here, it makes me so happy to see Ezzo spreading! Beats the hell out of every other pepperoni I’ve had.
This pizza looks amazing, well done 🤌
Wow! It almost looks AI generated (in the best way) I can almost smell the pep from here
Team Pepperoni Cups!
phenomenonal
Thanks for the reply! Time to make some dough!
Unbelievable!!!
Really impressive. Saved this post! Keep it up home slice
Normal Pizza.
Saving this topic. Lots of great info from one of the best pizza makers on this sub imo.
I was convinced this was ai from the first pic. Looks so good
Wow, this is wonderful.
This looks great.
So you preheat the oven to 500F, toss the pizza in, switch to broil for about 2 min, then continue baking at 500F?
Looks incredible, well done! Now that’s art 👏
Bravo. But All Trumps? True to NY style for sure, but 🤢
What the theory behind no/very short bulk fermentation?
There seems to be very little consistency on this, even among pros.