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Loopydude: Loopydude :

The pseudomozzarella they put on fast-food pizza obviously has ample amounts of adipose tissue in it ; but what blows me away is the extra bulk of grease that seeps out of the pepperoni on these pizza. This stuff must violate a conservation jurisprudence, or something…How can that much oil match in those little slices of italian sausage ? I can take a slice of pepperoni pizza from Pappa Gino ’ s or Domino ’ randomness, drop a stack of paper napkins on top of it, and pull off a dripping mess of amber-colored seepage .
Gawd, I love it sol.

Pseudomozzarella and the kind of sausage you american guys call pepperoni or italian sausage, are about arsenic italian as a low-riding Cadillac.
In Italy, pepperoni means ‘ k chili ’ sulfur conserved in oil ’. They don ’ thyroxine even serve pizza ’ second with the type of orange-colored sausage on it. ( possibly they do NOW, some tourist places, but it ’ s an american english invention. )
Pork-sausages, such as salami, chorizo etc. and american english Pizza Sausage, are heavy spiced and salted, and are about 50 % fat. All these things work to conserve the kernel, which works very ticket ( stays good for several years without a electric refrigerator ), and was ( until about 75 years ago ) one of the few ways to have kernel during the winter. When you put it on a pizza, the fat melts, along with the adipose tissue of the fatso cheese, and there you go .
An ITALIAN pizza is only greasy if and because person sprinkled olive oil on it. Sometimes a little oil/fat runs from the tall mallow on it, but veridical mozzarella is not that fatness. American-style mozzarella ( sometimes even applied in grind class, which is impossible with mozzarella ) has nothing to do with the real thing, which of class doesn ’ thymine base it doesn ’ t taste good. actual mozzarella is wholly white ( NOT yellow ), very soft, and should be applied to the pizza in modest ( about 8 centimeter ), midst ( 4 millimeter ), egg-shaped slices. A mozzarella cheese has about the size of a tennis ball, has no crest/rind, is very damp ( stored under slenderly salt urine ), and contains very little fatten.

Read more: Who Invented Pizza?

Pizza-dough should be nonfat. american Pan Pizza ’ s obviously shouldn ’ deoxythymidine monophosphate, barely like fried pizza. But the latter two have nohing in common with the italian pizza but their appearance. In fact, a real old-school italian pizza from naples should be made from wholemeal-dough ! ( And YES, it ’ south delectable. )
The amber coloring of the fatness on your pizza shouldn ’ thyroxine happen and is 100 % artificial colourant.

After the ( about fat-and-salt-free ) italian pizza comes out of the oven, they sprinkle a fiddling olive vegetable oil on it, with herb and/or chili ’ mho solved in it, which gives a very pacify, nice spirit and smell, or makes the pizza taste hot. On an american pizza I ’ thousand afraid you wouldn ’ deoxythymidine monophosphate even taste or smell it, because the ingredients are much salter and/or sugared, and more stuff has been added to ’em.
sometimes they put a little olive oil through the Sugo ( pizza tomato sauce ), because sometimes they use ingredients ( like garlic and basil ) in the sugo that are fat-solvable, so you need just a little petroleum in order to be able to taste/smell those .
Pizza ’ s with amber-coloured oil on them, like e.g. the pizza ’ second from Pizza Hut ? Yech ! ! Go somewhere else and get yourself a very pizza !