Natural casing pepperoni pizza curled into crisp cups over hot stone hearths.

Large national pizza chains buy flat, wide-diameter pepperoni pre-sliced so thinly that it melts into rubbery pink discs under conveyor quartz lamps. At Original Gino's Pizza, we source traditional small-diameter dry sausage stuffed in natural collagen casing. Heat contracts the outer casing faster than the meat center, forcing each slice to curl into a deep cup.

The raised rims toast dark brown against the 550-degree radiant heat of our stone deck oven. Meanwhile, the savory fat renders inside the cup rather than soaking into the bread crumb beneath. You get a snappy crunch on the meat rim and a clean, dry bottom crust that does not sag under the weight of the slice.

Our ten-inch thin crust pepperoni pizza is priced at 8.49 USD and carries over thirty cup slices edge to edge. The twelve-inch medium is 12.85 USD. The fourteen-inch large is 15.95 USD. The sixteen-inch extra large is 18.95 USD and holds more than sixty charred cups. If you prefer double pepperoni, our kitchen layers half under the mozzarella and half on top so the bottom layer seasons the sauce while the top crisps.

All pepperoni pizzas are hand-sliced with a heavy curved rocker knife to protect the cup shapes and boxed immediately inside vented corrugated cardboard for counter pickup at 3981 Monroe Street or hot delivery transport.

Tell our Monroe Street crew how many pepperoni pies you need and whether you prefer pie wedges or tavern square cut. We confirm turnaround timing and pricing (8.49–18.95 USD) immediately.