Burnt edges of Neapolitan pizza are not carcinogenic, according to research by Italian scientists. Analysis of the burned fragments showed that they contain a low amount of chemicals that may contribute to the occurrence of gastrointestinal cancers. The secret to pizza safety is its short cooking time.
Real Neapolitan pizza, baked in a wood-fired oven, very often has slightly tanned edges. This feature was of concern to gourmets, who feared that burnt parts could be harmful to health. At the symposium ‘Neapolitan pizza between tradition and innovation’, organized by the Florence Academy of Georgophiles, scientists provided an answer to this question.
Dish without acrylamide
According to experts, Neapolitan pizza baked in a wood oven, on the edges of which charred pieces appear, is safe for health.
– Neapolitan pizza is safe and its burnt parts do not cause problems – emphasized Mauro Moresi from the Georgofili Academy.
Moresi cited the results of research conducted by groups of scientists from the universities of Naples and Viterbo. They indicate that the burnt parts of the Neapolitan pizza have a low content of acrylamide – an organic chemical that can be formed at high temperatures. Studies show that it is potentially carcinogenic and may contribute to the occurrence of gastrointestinal cancers.
Neapolitan pizza – illustrative photoShutterstock
In cooperation with experts
The small amount of this compound in the most baked part of the pizza is due to the very short baking time in the wood oven, experts explained. The average baking time at 450 degrees is about 90 seconds.
‘To make our results consistent and reproducible, we collaborated with Enzo Coccia, one of Italy’s best-known pizza makers,’ explained Paolo Masi of the University of Frederic II in Naples, one of the authors of the study. – Studies show that the area of pizza that burns is less than 3 percent of the total weight of the dish.
“So we can say with certainty that Neapolitan pizza is safe,” concluded Moresi.
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