What’s on the top, and what led you to check the side that is never seen?
Try poking some of it out. Hard to tell pn the picture
take a bite and see if it tastes mouldy I guess. But they look slightly greenish, so maybe. Either way doubt it will be harmful since its cooked at 300C
But legit, why did you check the bottom of the pizza before tasting it? I’ve never seen anyone check under their pizza before.
its dark green, think its mould
Aaah cool new fear unlocked
This is mould, not oven marks.
The bin is your Pizza’s friend
It looks like mould. As in it was green before cooking and that cooking has turned them black, this isn’t scortch marks, it’s a mouldy base that they never checked and just cooked it.
Best not take any chances.
I’ll be round in 5 to test it for you.
Yup, looks like mould
🤮
That is most definitely mould. Do not eat that. Scorch marks would either be much darker and have a specific texture or match the color of the rest of the markings.
Mould.
What’s their food rating out of 5?
Brudddda ewwww
90% sure it’s mould
Dark green, looks like mould – best avoid. Mind you, I regularly find fungi on my pizza, probably mushrooms.
How is the pizza staying as one piece being lifted like that?
No it’s bubbles in the dough making it burn in the holes if it was mould it would have been burnt off in the oven
It’s a massed produced, pre-made, frozen, crust that’s delivered to many pizza places. It’s been sitting on the self (unfrozen) long enough for mold to grow.
Expose the pizza parlour
You can request freedom of information from local council for full hygiene inspection report did this recently for my local pub as I though I had food poisoning, 4 star hygiene rating but the report revealed they had been serving mouldy cheese and several foods past sell by date
So there is a solution a lot of pizza restaurants called Carlo. It’s kinda a floury/oily type liquid that they paint the pans with. Basically, it’s stick the dough to the pan while raw, and stops it from sticking once cooked.
That being said it makes the pans pretty flirty and they need to be ‘baked off’ pretty regularly to clean them.
In this case it looks like the pans have not been cleaned in a while and there are Carlo deposits that have migrated to your base. Absolutely harmless but quite unattractive.
On a related note, that base looks way overprooved. I suspect it was made a good hour before going in the over……
28 comments
Yes. They aren’t dark, they are green.
What’s on the top, and what led you to check the side that is never seen?
Try poking some of it out. Hard to tell pn the picture
take a bite and see if it tastes mouldy I guess. But they look slightly greenish, so maybe. Either way doubt it will be harmful since its cooked at 300C
But legit, why did you check the bottom of the pizza before tasting it? I’ve never seen anyone check under their pizza before.
its dark green, think its mould
Aaah cool new fear unlocked
This is mould, not oven marks.
The bin is your Pizza’s friend
It looks like mould. As in it was green before cooking and that cooking has turned them black, this isn’t scortch marks, it’s a mouldy base that they never checked and just cooked it.
Best not take any chances.
I’ll be round in 5 to test it for you.
Yup, looks like mould
🤮
That is most definitely mould. Do not eat that. Scorch marks would either be much darker and have a specific texture or match the color of the rest of the markings.
Mould.
What’s their food rating out of 5?
Brudddda ewwww
90% sure it’s mould
Dark green, looks like mould – best avoid. Mind you, I regularly find fungi on my pizza, probably mushrooms.
https://youtu.be/-SL3e6L9Kd0?si=ygSbX4UD1QYvrmiw
I had this from the other day. The pizza was fresh and hand made. I doubt it was mould. Ate it. Still here to tell the tale.
You not order mould no? I always get it.. Mouldy thin base and extra anchovies and jalapeños.. Yuhppp… Tuesday night bliss…
Not mould it’s penicillin
Probably not mould – there’s discussion in this [pizza making forum](https://www.pizzamaking.com/forum/index.php?topic=38397.msg384367#msg384367about), and it looks the same thing as yours. Likely caused by not using enough oil in the cooking process.
How is that thing staying up?
How is the pizza staying as one piece being lifted like that?
No it’s bubbles in the dough making it burn in the holes if it was mould it would have been burnt off in the oven
It’s a massed produced, pre-made, frozen, crust that’s delivered to many pizza places. It’s been sitting on the self (unfrozen) long enough for mold to grow.
Expose the pizza parlour
You can request freedom of information from local council for full hygiene inspection report did this recently for my local pub as I though I had food poisoning, 4 star hygiene rating but the report revealed they had been serving mouldy cheese and several foods past sell by date
So there is a solution a lot of pizza restaurants called Carlo. It’s kinda a floury/oily type liquid that they paint the pans with. Basically, it’s stick the dough to the pan while raw, and stops it from sticking once cooked.
That being said it makes the pans pretty flirty and they need to be ‘baked off’ pretty regularly to clean them.
In this case it looks like the pans have not been cleaned in a while and there are Carlo deposits that have migrated to your base. Absolutely harmless but quite unattractive.
On a related note, that base looks way overprooved. I suspect it was made a good hour before going in the over……