It is funny, I've never thought of it, but pepperoni curling is a strong sign of quality to me, on a thicker crust pizza at least.<p>For a thin, greasy pizza, I expect a flat pepperoni for some reason. This is a bit weird because thin, greasy pizzas are obviously the better kind.
As European that looks like very very small salami almost closer to kielbasa, I'm regularly preparing pizza, maybe if you used bigger salami (diameter) it would be less likely to curly, smaller the diameter, more likely to curl. Salami (6-7cm?) curls for me very little while kielbasa (~3cm?) is much more likely to curl, naturally this can be avoided by cutting thicker pieces.
What it should look like is [...] "picture of burned pepperoni". I don't eat pepperoni but either way we disagree here. Yes sometimes parts of a pizza get burned. We don't eat those parts. But whereas that appears feasible with a part of dough, it does not with a topping like that.
Because it's not food, but recycled food industry waste. It's not even a proper name for this topping, it means "pepper" in Italian.<p><a href="https://www.youtube.com/watch?v=u5AZhjhbxf8" rel="nofollow">https://www.youtube.com/watch?v=u5AZhjhbxf8</a>
I don't remember the exact chemical reaction names, but pepperoni shouldn't really be heated like this anymore. I think the reason is that some of the resulting chemicals are cancerogene.
A friendly reminder that the friendly name "Pepperoni" is actually pork, which is actually pig, who have the intelligence of >= 3 year-old humans.