Pepperoni

Unopened packages keep much longer at room temperature (check package date). Once opened, wrap tightly and refrigerate. For long-term storage, freeze sliced pepperoni in an airtight container or freezer bag.

For pizza, slice pepperoni into thin rounds and arrange slightly overlapped so edges crisp up and cup slightly during baking.

Pat pepperoni dry with a paper towel before adding to pizza to reduce excess oil and grease.

Room-temperature pepperoni is easier to slice cleanly than cold pepperoni.

Whole pepperoni sticks keep longer than pre-sliced; slice just before use for best flavor.

Mozzarella cheese, tomato sauce, basil (classic pizza)

Ricotta, red pepper flakes, olive oil

Aged cheddar, caramelized onions

Cream cheese, jalapeños (appetizer)

Using thick-cut pepperoni on pizza—the edges may not crisp; thin slices work better.

Overcrowding the pizza with pepperoni; leave space for cheese and crust to cook properly.

Not draining excess oil before baking, which can make the crust soggy.