I’ve been considering this... But stocking even more pepperoni may be asking for trouble.  I may test tonight if we're not too slammed... But I think we'll probably be slammed...

The key is restraint.  We use 24 pepperoni on the first layer leaving room for the cheese to connect between layers and cling to the dough perfectly.  My theory is that cheese slide is more of an issue when grease (from cheese or meat) meats sauce and creates a slick surface.  With our pie, the sauce goes on top so…

Yes... You definitely should.  What we do isn't strictly Detroit, but more of a cross between a pequods and Detroit style.  But it's derivative of Detroit.

The Ezzo beef pepperoni is exceptional.  If you're ever in Chicago, come by.

There’s still so much to learn about pepperoni... But I just don't have enough time!  For now, I'm at a content point and focusing on new projects... But this was fun, and testing different brands and styles of pepperoni was quite the academic sacrifice.  Ha.

Awwww... I love pepperoni and pepperoni loves you... So I love you indirectly.

Is it from the smell of two pounds of crisping pepperoni?  😁

We actually do a double layer on our standard Carnivore pie.... one under the cheese, one above the cheese.  You end up getting a nice difference in texture and great flavor throughout the pie.

Agreed.... but can they do it on top of a pie with 80 square inches of surface area?

I actually enjoyed the textural differences from top bite to mid way... instead of having all crumbly pepperoni throughout, having crispy/crumbly top and then more meatiness in the middle was nice.  Also, the pain of having to pre-prep all that pepperoni for a service would be rough given our space/time constraints. …

I have no beef with St. Louis cracker style.  I do have beef with Provel.  That shit is not enjoyable.

It’s very much a thing.  It’s sometimes nicknamed a Sloppy Sicilian because of the generous application of cheese to the edges which ends up caramelizing the edges.  We took it a step further by tucking the cheese purposely into the edge of the pan to create more of a wall of cheese (a la Pequods theory).  Detroit is…

Detroit, Grandma, Upside down (Prince St), are all derivative of the Sicilian slice.  Minor modifications to dough rise time, cheese application procedures, sauce application procedures, etc. have created significant texture/flavor differences, but ultimately they all still derive from the original Sicilian.

We actually exclusively use Ezzo Pepperoni, some of the best I’ve ever had. We have three types of their pepperoni - all beef (for halal and non pork eaters), a 38 mm cup and char Giantonio, and a 52 mm thin cut pepperoni. For our squares, we typically use the 38 mm that cups, but since we switched distributors…