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​Saturday Afternoon Pizza Posts 

The Homemade Pizza Blog At Free The Pizza

For a free sample of the Free The Pizza book, click here

Hello, savory sausage slice tendering tiny puddles of delicious grease: time now for the attack of the cupping pepperoni...

3/11/2023

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Do you know what the world’s most popular topping pizza is? No, you don’t. Because the world is a big, crazy place with no two nation’s pizzas alike. But here in the US, where we think of ourselves as the center of the world, the favorite pizza topping by far is pepperoni.
 
All the rage right now is the notorious cupping pepperoni. You see it all over social media: ongoing pizza porntography of strangers’ pizzas awash in fleshy red meat cups that have been sizzling in an oven and are brown around the edges and filled with rendered fat to the point where each individual pepporono (I’m pretty sure that’s not a word but it fits with my scant understanding Italian and Latin grammar regarding singular versus plural constructs and I’m going with it) is like a tiny hot tub filled with rendered grease colored red from the ingredients contained within the meaty mass of the cured sausage product.
 
What is going on here? How does one encourage such glorious cupping behavior in our sliced cased meat products? 

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Midweek Modernist Pizza Report: Are you flinging toppings at your pizza in the most humane way possible?

3/8/2023

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The Ongoing Modernist Pizza Review, Volume 2, Chapter 10, "Toppings"

Modernist Pizza
Written by Nathan Myhrvold and Francisco Migoya
Published by The Cooking Lab; First edition, October 19, 2021
Hardcover: ‎ 1708 pages, 32.7 pounds, 13.78 x 10.24 x 15.94 inches
​​List Price: $425.00
​
Amazon discount price as of 03/08/23: $294.99
Order of assembly. Distribution. Weight. Preparation. Payload. Are we making pizza or going to the moon? Well, if the pizza is good enough, maybe both. But the word on the first page of “Toppings” lets you know that there’s real science going on. The word is: "biteability."
 
“Even though it’s a made-up word, we’re pretty sure you know what we mean: The ability to bite cleanly into a slice without dragging off all the toppings. Important, right?” Don’t try to tell me Mhyrvold & Migoya don’t cover the important stuff.

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Swimming-Pool Pizza Prevention Plan: How To Avoid The Single Most Soaking, Sagging Mistake Of Pizza Night

11/12/2022

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Let’s talk toppings. One of the big problems with toppings: Swimming-pool pizza. That’s when you load a pizza down with veggies, bake it, and end up with a pizza so wet it should be served with a side of lifeguard chairs.
 
Water is a culprit that conspires against you in the world of pizza toppings. I can’t tell you how many times I’ve said, “How about pepper and onion?” And my wife replies, “Too wet.” (This despite the fact that I solved the “wet” long ago. Wet pizza is the emotional connection that remains a vivid memory like Monet’s Water Lilies on pizza.

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    Author

    Blaine Parker is the award-winning author of the new, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, professional-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza? 

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