Small dark spots sometimes observed on pizza can originate from several sources. Burnt flour, tiny pieces of blackened herbs or spices, or even residual carbon from the oven floor itself contribute to the appearance of these flecks. For example, semolina flour, often used on pizza peels, can burn quickly at high temperatures, leaving behind small, darkened particles.
The presence of these markings, while sometimes aesthetically unappealing, rarely detracts from the flavor or safety of the pizza. In some instances, they can even indicate the use of a wood-fired oven or high-temperature cooking, both of which contribute to a distinct flavor profile. Historically, rustic pizzas prepared in traditional ovens have often featured such imperfections, reflecting the artisanal nature of their creation.
