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Paprika’s colour and flavour reduce the longer it’s cooked. So add it at the end of your cooking to make sure you make the most of its wonderful shade and taste. Compared to other spices, you can use paprika quite liberally without overpowering other ingredients, so don’t be afraid to be generous. Paprika burns quite easily due to its high sugar content, so it’s best cooked with a little oil over a low heat and don’t forget to keep stirring.

Preheat the oven to the lowest setting, around 140°F (60°C). Cut the peppers in half and take out the seeds. Lay the halved peppers on a baking sheet lined with parchment paper. Remember to leave the oven door slightly open to allow moisture to escape. Let the peppers dry in the oven for a few hours, checking them often to make sure they’re completely dry and crispy. The drying time depends on the size and thickness of the peppers. With patience and attention, you’ll have perfectly dried peppers.

When it comes to using crushed red pepper on your wholesale pizza, there are a few tips to keep in mind. First, start with a small amount and gradually add more to reach your desired level of heat. Remember, it's easier to add more pepper than to take it away, so start conservatively and adjust as needed.