Small, dark spots sometimes observed on pizza, especially after baking, can originate from various sources. These markings often consist of burnt seasonings, such as dried herbs like oregano or basil, or minute pieces of charred dough or cheese that have adhered to the pizza surface during the cooking process. For example, a pizza baked with a generous sprinkle of dried oregano may exhibit numerous dark specks following its removal from the oven.
The presence of these markings primarily affects the visual appeal of the pizza; they typically pose no health risk and do not significantly alter the overall flavor. Historically, rustic or artisanal pizzas have sometimes been valued for their imperfections, with such visual characteristics suggesting a handcrafted preparation rather than mass production. Consumers often perceive these minor blemishes as evidence of an authentic, wood-fired baking process.
