Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties.
Amalia PiscopoAngela ZappiaAntonio MincioneRoccangelo SillettiCarmine SummoAntonella PasqualonePublished in: Foods (Basel, Switzerland) (2022)
The use of an extra virgin monovarietal olive oil, such as Ottobratica cv., in the topping of pizza is preferable to other oils, also EVOO, because of its higher quality, which is reflected in greater health and pleasant characteristics from a sensorial point of view.