If your are looking to get a pepperoni that cups and chars a little when it cooks, then you need to look for product that is NOT listed as “no char”. I believe it is also referred to as American Style. The other has a sort of casing that shrinks when it cooks, and then you get the charred edges.
As for grease oozing, that may be a separate issue. I’m with you that finding a lower fat version could help. I use Hormel with good results, and just accpe tthat little bit of fat since pepperoni is a fairly high fat sausage.
Is it possible your cheese is oiling out and exacerbating the whole issue?
Is it possible your cheese is oiling out and exacerbating the whole issue?
that may be part of it, some comes out of pepperoni too,
especially on “the 50 pounder”…20" pizza with 50 slices of pepperoni and a pound of cheese…
I am changing from Grande mozz/provolone/cheaddar blend to a CA whole milk mozz from Shamrock Foods…unfortunately for me, they do not carry Grande,
Otis