If you cannot get American pepperoni
What can I use instead of pepperoni outside the United States?
Pepperoni is an Italian-American invention, not an Italian product, which is why asking for it in Italy gets you chillies. Several European cured meats do parts of its job; none does all of it.
Generally acceptedWhat the original actually contributes
A finely ground, paprika-and-chilli-spiced cured pork-and-beef sausage with a specific fat structure that renders in the oven — releasing spiced orange fat into the cheese and, in the cup-and-char variety, curling into crisp bowls that collect it. The rendered fat is at least as important as the meat.
Where availability is the problem
Ubiquitous in the United States. In Europe, what is sold as pepperoni is often a different, softer salami; in Italy, 'peperoni' means bell peppers. Genuine American-style pepperoni is a specialty import in much of the world.
Options
Spicy Calabrian soppressata or salame piccante
CloseKeeps what defines the style. There is a difference, and it is minor.
Available in: Italy, most of Europe, Italian delis worldwide
How to use it
Slice thinly, about 2mm, and place directly on the cheese.
Generally acceptedWhat changes
Coarser grind and a more pronounced fermented tang. Renders similarly and delivers the spiced fat, which is the main event. Many people prefer it.
- Accademia Italiana della Cucina — regional Italian food documentation — Accademia Italiana della Cucina
Nduja
A meaningful adaptationA good pizza, honestly a different one. Not a failed attempt at the original, and not the original either.
Available in: Italy, UK, increasingly international
How to use it
Dot small amounts across the pizza before baking; it melts and spreads, so use less than looks right.
Generally acceptedWhat changes
Spreadable rather than sliced, far spicier, and it stains the whole pizza rather than sitting in discs. A superb pizza in its own right and not an imitation of a pepperoni one.
- Accademia Italiana della Cucina — regional Italian food documentation — Accademia Italiana della Cucina
Spanish chorizo, the cured not cooking kind
Workable, with trade-offsThe result is recognisably the style, but you lose something specific — named below.
Available in: Widely
How to use it
Slice thinly; it renders a lot of fat, so pair with less other oil.
Generally acceptedWhat changes
Smoked pimentón rather than sweet paprika gives a distinctly Spanish flavour, and the fat is more strongly coloured. Works well; nobody would mistake it for pepperoni.
- Modernist Pizza — The Cooking Lab
Sliced deli salami of the mild, soft type
Workable, with trade-offsThe result is recognisably the style, but you lose something specific — named below.
Available in: Everywhere
How to use it
Use slightly thicker slices so they do not dry out.
Generally acceptedWhat changes
Little spice and much less fat rendering, so the pizza misses the spiced-fat character entirely. Acceptable, and the weakest of the workable options.
- Modernist Pizza — The Cooking Lab
Related
Evidence
Generally accepted- American Pie: My Search for the Perfect Pizza — Ten Speed Press
- Modernist Pizza — The Cooking Lab