Why Is Pepperoni Greasy?

Stacking dry sausages on top of a pizza can make a world of difference. Many people enjoy pepperoni for its combination of spiciness and sweetness.

Greasiness can be a problem when it creeps through the pizza dough. Pepperoni is greasy because of the fat used to stick the ground meat together.

Pepperoni is so greasy because of the high-fat content of the meat. The pepperoni is cured using a mixture of sodium nitrite and a solution of sugar and salt. 

The sugar helps preserve the natural moisture of the sausage and the salt prevents the growth of harmful bacteria. 

In addition to the sugar and salt, the pepperoni contains a large amount of the fat found in cheese

When sliced, the fat from the pepperoni melts and is left on the meat, giving it a greasy taste.

I will answer the question of why pepperoni is so greasy in this article. What makes pepperoni greasy and what you can do to make it less oily are topics I will discuss.

What Makes Pepperoni Greasy?

The fat added to the meat during the production process contributes to the flavor of Pepperoni.

The sausage is made from cured pork or a mixture of pork and beef. Depending on the cut, these types of meat have low levels of fat.

When the leaner and fat-rich cuts of the animal are taken out, the leftovers are used to make sausage.

As the leftovers usually don’t hold a lot of fat, more fat is added to improve the texture and flavor.

The fat makes the final product more tender so that you can slice it into thinner pieces and cook it without making it too crisp.

Turkey pepperoni can be an alternative option. Pork-based and beef-based pepperonis have lower fat content.

If you don’t want to give up the signature flavors of traditional pepperoni, it’s essential to know how to de-grease it.


How Can I Make Pepperoni Less Greasy?

If you know how to make pepperoni less greasy, you will be able to cook the sausage stress-free.

Not only will you stop the meat from curling, but you will also prevent it from turning into hot grease.

You don’t have to cook pepperoni because it’s ready to eat, but it’s a good idea to pre-cook it before using it in a recipe.

The first method that you can try is using a microwave. Before covering a plate with paper towels or napkins, you have to take a plate.

Next, microwave the plate for about 30 seconds, after you cut up your pepperoni, arrange the slices over the towel and place another napkin over them.

Use the top napkin to absorb any fat that comes out after you let your pepperoni cool.

If the meat is kept in the microwave for too long, it might lose its flavor and become too firm.

If you have a recipe that requires the dish to go into the oven, make sure you don’t overcook the pepperoni.

If you don’t want to microwave the slices, you could try boiling them to make them less fat. To use this method, place a pan with water in it and bring it to a boil.

Next, add your food to the pan, and wait for around half a minute.

When you see the fat mixing with the water, you should fish out the pepperoni and dry it with paper towels.

Most of the fat will come out of the pan, so you won’t have to worry about removing it.

The soft and tender nature of the pepperoni will be maintained through the use of these two methods.

When you want something with a little more crispness, frying the pepperoni is the best option.

Put the skillet in the middle of the room and throw in the pepperoni slices.

After two or three minutes, the pepperoni will release most of its grease into the skillet, so you can move them onto a paper napkin to absorb any leftover fat.

If you don’t want to lose track of time and overcook the sausage, you can leave it in the skillet until it starts to sizzle.

It is a sign that some fat leaked out, and the slices still have their soft texture.

If you preheat the oven, you can spread out the pepperoni on a baking sheet and slide it into the oven to warm it up.

As soon as you see small greasy beads on the meat’s surface, you should remove the batches from the oven.

If you want to tap it with a paper towel, cool it down before you do. If you bake pepperoni in the oven for more than a couple of minutes, you’ll get crisp pepperoni chips.

You might like this if you need a quick snack, but crisp slices don’t make a good pizza topping.

Uncured Pepperoni vs. Cured

Will Pepperoni Make Pizza Greasy?

Pizza is greasy due to the fat and oil present. Cheese and meat products release fat and oil when baked at high temperatures.

The combination of fat and oil is too much for the dough to absorb, so thick rivers of grease come down your pizza slices.

Pepperoni alone doesn’t make pizza greasy, but when it’s coupled with dairy products and vegetables rich in fat and oil, it transforms the crust into a sticky mess.

How Can I Make Pepperoni Pizza Less Greasy?

Grease from pooling at the bottom of your pizza won’t always stop you from cooking it, even if you like to pile on many toppings.

There are a few steps you can take to try and get rid of excess fat and oil.

If you want to switch up your cheese, you could go for an option with less fat and Moisture.

Many people enjoy covering their dough with some delicious mozzarella but don’t pay much attention to the kind of cheese they’ve been buying.

You can get several types of mozzarella, and knowing how much fat and moisture they have will help you pick the best one to keep the grease at bay.

The most common options are:

  • Whole milk mozzarella
  • Part-skim mozzarella
  • Reduced-fat mozzarella

The whole milk version has more fat, calories, and salt than the part-skim cheese version.

If you plan on using a thinner crust, you might not like the fact that reduced-fat mozzarella is more moisture than other varieties.

The final pick depends on personal preference, so remember that low-fat cheeses take longer to melt.

Whole milk cheeses don’t release much fat onto the pizza, and they melt nicely, so it’s best to look for them.

The less you bake the pizza, the less grease will show up. If you want to bake the pizza more quickly, you need to increase the baking temperature.

The process will take longer if the oven is opened because the heat will escape and the temperature will be slightly lowered.

It is always a good idea to use a pizza stone for baking the pizza. It is excellent at trapping heat, distributing it evenly, and capturing excess humidity.

If you like to eat homemade pizza, you need to check your crust thickness.

If you only sprinkle one or two types of topping, a thin crust will work just fine.

A thicker crust that can absorb the grease leaking from the top is required to mix different sauces and condiments.

Make sure that you don’t roll it out too much when preparing your dough.


Pizza and pepperoni can become greasy.

Hopefully, this article will give you some tips on how to keep the fat and oil out of your favorite pizza topping.

You can combine several methods to get the best results, depending on your preferences.

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