Hi friends,
Hoping those of you with more years in the community can answer something for me. I’ve seen represented quite a bit, both here on Reddit and elsewhere, people lauding “blistering” or “leopard spots” on the cornicione. These comments range from aesthetic appreciation to assertion that the blistering is authentic (“like in Italy.”)
Where do you guys think the proliferation of this idea comes from? Is it customer confusion? Misrepresentation of the product by unscrupulous professionals hiding their own error in cold dough? The government?
Thanks in advance.
Edit: to reduce confusion, [this is what I’m referring to.](https://imgur.com/C0G7kXE.jpg)
[As compared to a perfectly cooked vera pizza napoletana.](https://imgur.com/oPMSevm.jpg)
by ViolentlySystolic
13 Comments
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I like the burnt bits. They add taste and texture to the crust.
It comes from people who ate many pizzas and don’t want just bread with stuff on top
You can’t really get true leopard spots in a low temperature oven so it definitely correlates with better pizza.
Char, blistering, bubbling and a short bake time are indications of a properly heated oven.
Looks good, tastes good. It’s really that simple. I think we need some photography to better portray your idea of a correct amount of leopard spots Vs incorrect.
OP: asks a question
Thread: gives answers
OP: not like that
For those of us plebs who didn’t study at Pizza University, leoparding is the most common trait of “Neapolitan pizza” on the Google. I’d love to make pizza in tradition of the origin, be it Neapolitan, Detroit, STL, New Hampshire, Chicago deep, etc. Unfortunately this is the internet, not the College of Cornicione.
All joking aside, I’d love to see your write up of technique, recipe, style, equipment, etc. I’m here to learn!
People buy the best looking stuff, to them. Preference becomes popular. Bakeries have perfectly baked loaves that don’t get picked because of appearance. Your idea of perfection isn’t always the same as the customer’s. Right/wrong isn’t part of it.
I enjoy the browned, but not burnt, spots.
But, I’m pretty sure the admiration of leopard spots all started on YouTube videos made by people who were just really excited to have a high-temp oven and definitely not in Italy.
I’ve eaten a lot of pizza in Naples. Leoparding is a common trait there too. So not sure I understand the question.
Pizza measles. It happens when the dough is cold. It’s not traditional, but people like the way it looks and it doesn’t taste bad.
I think part of the issue is that ‘Leoparding’ doesn’t sound wrong, it sounds desirable.
Enzo Coccia speaks about it variously.
Idk where it comes from but all the pizza here in southern Italy has it. It’s just a natural part of being baked in the pizza oven I guess.
I think the best answer to your original question is two fold: the origins of “leoparding” as a desirable trait is based on users’ taste preference and inability to get a thoroughly cooked cornicone without scorching.
The reason it has become accepted practice here in this sub is about moderator (and community) tolerance. This really isn’t an authentic Neapolitan-only sub, just folks getting close and appreciating the effort and tasty results.