Pepperoni Sausage

Keep unopened pepperoni in a cool, dry place. Once sliced or opened, store in the refrigerator in an airtight container. Whole sticks can be frozen for up to a month.

Slice pepperoni thinly (about ¼ inch) for even cooking and better pizza texture.

For crispier pepperoni on pizza, arrange slices slightly overlapping so edges curl as they cook.

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

Check the ingredient list; some brands contain soy as a binder or curing agent.

Slicing pepperoni too thick, which prevents it from crisping up on pizza.

Storing opened pepperoni uncovered, which allows it to dry out further or absorb odors.

Confusing pepperoni with other Italian cured sausages like soppressata or salami—pepperoni is softer and more heavily spiced.