Why American Pizza Is Often Perceived as Oily

Listings:

Cheese Quality and Quantity Crust Type Toppings Cooking Methods Regional Preferences Pizza in Southern France

Cheese Quality and Quantity

The quality and quantity of cheese used in American pizzas can contribute significantly to the perception of oiliness. Many American pizzas feature a generous amount of cheese, particularly mozzarella, which has a higher fat content. When this cheese is melted, it releases a significant amount of oil, leading to an oily texture. As a result, the overall taste and appearance of the pizza may be perceived as more greasy than in other styles of pizza.

Crust Type

The type of crust also plays a role in the oiliness of American pizza. For example, pan pizzas like Chicago-style deep-dish are baked in well-oiled pans, resulting in a crispy and greasy crust. This high-fat content from the pan and cheese contributes to the overall greasiness of the pizza.

Toppings

The toppings used on American pizza can also be a culprit in terms of oiliness. Popular toppings such as pepperoni and sausage are fatty and release oils when cooked. The more fatty the topping, the more oil it adds to the pizza. This further enhances the perception of oiliness, particularly in traditional American pizza styles like Chicago deep-dish or New York-style pies.

Cooking Methods

The cooking method also affects the oiliness of the pizza. Many pizzerias in the U.S. use high-temperature ovens that quickly render out fat from both the cheese and toppings, contributing to a greasier appearance and texture. This process can make the pizza seem more oily even if the base ingredients were not particularly greasy when uncooked.

Regional Preferences

Regionally, there is a preference for richer, oilier pizzas in the U.S. Styles like Chicago-style or New York-style pizzas are known for their generous amount of toppings and cheese, which can result in a more oily texture. In contrast, other countries like Italy may make pizza with less cheese and fat, resulting in a lighter, less greasy product.

Pizza in Southern France

Interestingly, the perception of oiliness in American pizza is often contrasted with the superior quality of pizza found in southern France. There, the use of cheese, particularly mozzarella, is relatively less frequent compared to Emmental, which can make the pizza tastier and less oily. Additionally, pizzas in France are cooked thin and often use wood-fired ovens, which can minimize the release of oils and result in a more appealing, less greasy product.

Some regional pizza styles in France, such as the Margherita from Naples, use olive oil in the dough and drizzle it on top. This addition of olive oil can contribute to a more flavorful and less greasy pizza, providing a contrast to the typical American pizza experience.