Reddit mentions of Bridgford Old World Pepperoni Stick, Made in the USA, 16oz, Pack of 3

I've been getting pretty serious into pizza making over the last few years.

Here's how my pizza turn out lately: https://i.imgur.com/qVWyDDF.jpg

My Dough Recipe:

• 1 1/2 Tablespoons Honey
  
• 1 Teaspoon Salt
  
• 3 Cups Flour
  
• 1 Cup Water (100 ~ 110 degrees)
  
• 1 Tablespoon Olive Oil
  
• 2 1/4 teaspoons dry active yeast
  
  My Sauce Recipe:
  
  
• Carmelina Canned Tomatoes (milled / seeds removed)
  
• Carrots (cuts the acidity)
  
• Onions
  
• Celery
  
• Garlic
  
• Oregano
  
• Red Pepper Flakes
  
  (Mince the onion, celery, garlic, carrots. Toss in a pot with a bit of olive oil over a low heat. don't brown them, just get them translucent. Pour in the milled tomato puree. Simmer over a low heat for a few hours until reduced to a sauce like consistency (about 3 - 5 hours). Add in Oregano and red pepper flakes. Salt to taste. Taste while you're making it. If it's too sour, add a bit of sugar or some shredded carrot.
  
  Here are my tips:
  
  
• invest in a pizza/ baking stone. It'll make a world of difference for your crust.
  
  
• invest in a pizza screen, it'll add that signature texture on the bottom and help as a barrier between the stone and dough.
  
  
• less is more for toppings
  
  
• do not use those pre-sliced pepperoni from the supermarket. Get a high quality log from like Bridgford: http://www.amazon.com/Bridgford-Pepperoni-World-16-Ounce-Sticks/dp/B0029JW96I
  
  
• Never ever use imitation cheese or pre-shredded cheese. Pre-shredded cheese is coated in a fine powder to prevent mold developing quickly on the small surface area. This powder sadly also prevents even melting times and prevents browning which develops flavor.
  
  
• Place the pizza stone on the upper middle rack. 2nd from the top. This gives the best even cooking.
  
  
• Preheat the oven at the highest temp it'll go. Once preheat is reached let it continue to warm for 1 hour. This will ensure your stone is the hottest it can get in your oven.
  
  
• If you make dough, let it sit in the fridge for 24 hours to ferment more for chewier crust.
  
  
• Never use cold dough. Let it come to room temp.
  
  
• If you're having trouble tossing the dough, a good cheater method is to pour a tiny bit of olive oil on some baking paper, spread it around, drop the dough on it, drizzle oil on top and spread it out with your hands, turning it after each stretch. Then once u got a nice circle, transfer it to the pizza screen.
  
  
• Get a pizza peel.
  
  
• Brush a melted butter and Italian seasoning mixture on the top of the crust before adding the sauce. This will allow your crust's edges to brown better and give it a nice flavor.
  
  
• Uncooked sauce will give you a fresher tomato taste. Cooked sauce will give you a deeper, more robust flavor.
  
  
• Cut pizza from the center -> out if you have a small cutter.
  
  
• Add basil after cooking and after you've cut the pizza.
  
  
• Add a tiny bit of red pepper flakes to your sauce. Trust me.
  
  
• If using a screen + stone. Place the screen on the stone. Let it cook enough for the bottom to be cooked enough to be handled the transfer it from the screen to the stone directly for getting that crust more firm.
  
  
• A three cheese blend does wonders for the flavor. 80% Mozzerella 10% Prov 10% Parm is a good mixture. Experiment with your favorite cheeses.
  
  
• Try to make your sauce from scratch. Tomato sauces are very easy to make. Pizza sauce consists of tomato sauce + oregano + red chili flakes.
  
  
• 00 Flour / King Arthur Flour gives a bit of a better dough.
  
  
• Above all, experiment and have fun.

My big pepperoni.

Buying pepperoni can be tricky. Normally we'll just grab whatever pack is at the grocery market. Luckily for me I have an Italian market near me and they make their own pepperoni. Its my go to choice as its better than the name brands like Hormel. But there are other options such as buying pepperoni from Amazon.
Check it out! I have listed these from best rating to worst rating and there are some more than these on Amazon if you look at a specific pepperoni and then under the "Customers Who Bought This Item Also Bought" or "Sponsored Products", but Ive tried to list the most popular ones. Put the pepperoni on your holiday wish list!


Olli Pepperoni, $15.00, 5/5 stars (only 2 reviews)...

https://www.amazon.com/Olli-Pepperoni-Salami-6-ounces/dp/B00DS1FY6S/

Vermont Smoked Pepperoni, $6.99, 4.5/5 stars...

https://www.amazon.com/Vermont-Smoke-Cure-Pepperoni-Uncured/dp/B01HEHVKKU/

Margherita VERY BEST, $3.79, 4.5/5 stars...

https://www.amazon.com/Margherita-VERY-RATED-Pepperoni-Sticks/dp/B00E6RRHK4/

Boars Head Pepperoni, $13.95, 4/5 stars...

https://www.amazon.com/Boars-Head-Whole-Pepperoni/dp/B00KOVU29O/

Bridgford Pepperoni, $21.84, 4/5 stars...

https://www.amazon.com/Bridgford-Pepperoni-World-16-Ounce-Sticks/dp/B0029JW96I/

Margherita Premium, $15.79, 4/5 stars...

https://www.amazon.com/Margherita-Premium-Selling-Pepperoni-Sticks/dp/B00AL059UU/

Battistoni Pepperoni, $10.49, 4/5 stars...

https://www.amazon.com/Battistoni-Pepperoni-7-oz-Stick/dp/B004RBQ00C/

Battistoni Classic Pepperoni, $16.99, 5/5 stars (only 1 review)...

https://www.amazon.com/Battistoni-Classic-Italian-Pepperoni-Stick/dp/B009SYTYVA/

Fortunas Dry Cured Pepperoni, $18.95, 3.5/5 stars...

https://www.amazon.com/Natural-Nitrate-Gluten-Cured-Pepperoni/dp/B003B4GPYW/

Fortunas Pepperoni, $52.95, --> AGAIN, but with 5/5 stars...

https://www.amazon.com/BUNDLE-Natural-Nitrate-Pepperoni-Package/dp/B0077UWJAA/