Just starting my journey and I see some zza on here with impeccable pepperoni distribution. What's your pepperoni distribution philosophy, if you have one? I laid out this roni in a pretty even spiral pattern and this is what I got.
Also when you're using the cupping roni how do you know which is the right side up so it cups!?
by codiusprime
5 Comments
Hah! You don’t know that is how they get you. Good looking pie
Personally, I stick my ezzo slices RIGHT next to each other in concentric circles with each circle RIGHT next to its neighbor. I start on the outside. About 100g of thin slices for a 16″
I put em on until I run out..
The cupping should happen to whatever side heats up first, which is gonna be the side that doesn’t have a bunch of cheese and sauce touching it. As for distribution, honestly looks like your pie might be a bit too saucy or cheesy, allowing the people to migrate some. Not necessarily a bad thing but if you’re going for presentation, that’s where you should start
Which part of the pizza slice is the largest? Is it the center? Or is it the outer crust area?
Your edge is super sparce, but its going to be your largest surface area. On a medium like this I would do 24-12-6. 24 on the edge/outer ring 12 on the middle ring and 6 inner ring(obviously adjust to your preference). There should be no toppings in the dead center of a pizza.
Lay the peps so the edge of the pep is sitting right where your cheese ends. Cupping peps will shrink so you’ll need to test and adjust.
The outer edge of this pizza has no distribution. Its all middle ring and center loaded. Although, I will give you its not really center loaded. Its middle loaded with no edge distribution.
I imagine when you cut this pizza into 6 slices whoever got that right side was questioning your impeccable pepperoni distribution.