In Pizza - Oregano

Real talk: In Naples, you won’t find oregano on a classic Margherita D.O.P. (that’s basil’s job). But oregano became a star in Italian-American and Greek-style pizzas. It’s salty, savory, and pairs perfectly with tomato sauce. So no — it’s not “authentic” to every style, but neither is pineapple, and we don’t gatekeep joy here.

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3. Pro Tip: Use DRIED oregano, not fresh. It has a more intense, savory flavor that survives the oven heat! Real talk: In Naples, you won’t find oregano

Don’t let your oregano sit in the back of the spice drawer for three years. If it smells like dust, buy a fresh jar. Crush it between your fingers before sprinkling. And next time you make pizza — or order one — don’t skip that little green shaker. Oregano isn’t a garnish. It’s a finishing move. It’s salty, savory, and pairs perfectly with tomato sauce

. Its essential oils, carvacrol and thymol, release a warm fragrance that perfectly balances the sweetness of tomato sauce and the richness of melted cheese. Instagram +4 Usage and Timing The way oregano is applied significantly alters its impact on the final dish: 10 sites When New Yorkers talk about the old school slice ... - Instagram 10 Feb 2024 —

It doesn't need to be fancy. Just a simple sprinkle of dried oregano brings out the best in the tomatoes and the cheese. It’s the difference between a good slice and a great slice.