What oil does Marion's Piazza fry in?
Marion's Piazza cooks with No published nutrition or allergen data available. Assumed soybean/vegetable oil in dough and for frying — consistent with Dayton-area independent pizza chains and cracker-thin crust industry recipes (which commonly use soybean oil). Unconfirmed; no official source found..
The 5 cleanest things to order at Marion's Piazza
| Soda | 0.0g PUFA |
| Pitcher of Beer | 0.0g PUFA |
| Beer (Bottle) | 0.0g PUFA |
| Dinner Salad | 2.0g PUFA |
| Cheese Pizza (1 slice, party-cut cracker thin) | 3.0g PUFA |
Lower PUFA is cleaner. These are estimates from published nutrition data and disclosed oils; preparation varies by location.
Why the frying oil matters
Most fast-food chains fry in seed oils like soybean, canola, corn, or a blend of them, which are high in polyunsaturated fat (PUFA). A handful still use beef tallow or other stable fats, which are far lower in PUFA. The oil a kitchen fries in is the single biggest driver of how much seed oil ends up on your plate. See the full breakdown on the Marion's Piazza report card, or where it lands on the Seed Oil Index.