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The Chemistry of Pizza

author

Stephen Luntz

author

Stephen Luntz

Freelance Writer

Stephen has a science degree with a major in physics, an arts degree with majors in English Literature and History and Philosophy of Science and a Graduate Diploma in Science Communication.

Freelance Writer

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2419 The Chemistry of Pizza
Reactions - American Chemical Society. You know pizza is delicious. But do you ever think about why?

If we assume our readers love pizza, we're probably not cutting our audience by more than a few percent. But have you thought about why you love it? Like any other food, it all comes down to chemistry.

Here the American Chemical Society provide an introduction to that chemistry (no doubt with thanks, if not sponsorship, from pizza chains worldwide). 

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Don't worry, unlike sausages, pizza isn't one of those foods for which you lose respect for it once you learn how it is made.

 

 

The chemistry of pizza is a topic for serious research, as this study of the baking properties of seven different cheeses demonstrates.

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Of course, pizza is so diverse that a three minute video could not cover all the variations one can try. Even leaving the toppings aside, mozzarella has evolved a long way between the original shown in the video to the far more common low-moisture part-skim mozzarella. This may explain why the claim, “All pizzas taste delicious” can be sadly, if rarely, refuted with experimental evidence.


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