patent application online for a "process for making a pepperoni sausage." That in itself is not so remarkable, I guess, but I noticed that the application states that "Subjecting the sausage to high temperatures during drying or other processing steps may also adversely affect the suitability of the finished product for certain applications. For example, pepperoni slices used as pizza toppings should not cup or curl at the edges during cooking of the pizza because of the tendency for liquid to pool in the cupped slices and the likelihood that the edges will burn or dry out."
Say what? I guess this guy never had - or doesn't like - "cup and curl," a/k/a "cup and char" pepperoni on his pizza. Personally I like it - it gets nice and crisp along the edges, and has a more substantial texture. It does tend to result in little grease-filled pepperoni cups, but you can always mop that up with a napkin. The alternative, with regular thin-sliced pepperoni, is having the melted fat spread all over the surface of the pizza.
I will agree, though, that for true NY style pizza, the thin stuff is what you need. What do you think? Leave a comment and let me know.