Small darkish spots typically noticed on pizza can originate from a number of sources. Burnt flour, tiny items of blackened herbs or spices, and even residual carbon from the oven flooring itself contribute to the looks of those flecks. For instance, semolina flour, typically used on pizza peels, can burn rapidly at excessive temperatures, abandoning small, darkened particles.
The presence of those markings, whereas typically aesthetically unappealing, not often detracts from the flavour or security of the pizza. In some cases, they’ll even point out the usage of a wood-fired oven or high-temperature cooking, each of which contribute to a definite taste profile. Traditionally, rustic pizzas ready in conventional ovens have typically featured such imperfections, reflecting the artisanal nature of their creation.
