A black pizza is usually a sure sign that it has been baked for too long – but a gourmet pizzeria in West London has started offering consumers pizza made from a black dough that offers all the health benefits of activated charcoal.
Pizzicotto’s Boccanegra pizza is topped with Fior di Latte mozzarella, spicy N’duja sausage, basil salsa and burrata cheese.
The restaurant has claimed that the activated charcoal flour results in a much lighter dough and said that it could even aid digestion. Activated charcoal is also proven to absorb toxins in the body, and here is research to suggest that the novel ingredient can help lower cholesterol and fight a hangover.
Pizzicotto pizzaiolo Andrea Serrichio said: “By using activated charcoal it provides a visually stunning base for ingredients, as well as giving a slightly smoky flavour and many health benefits.”
The dusky base is just one of the restaurant’s experimental bases, which in the past have included asparagus and beetroot. The new dough has the potential to “transform your perception of pizza”, Pizzicotto said – though, for the more traditionally inclined, there is also a range of pizzas made from simple doughs, using unrefined stone ground flour from the Apeninne Mountains.
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