# Physicists Create Mathematical Equation To Make The Perfect Pizza

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Two physicists and a food anthropologist walk into an Italian pizzeria…

No, we’re not setting you up for a bad joke. Rather, this is the premise of a real study describing how to make a perfect pizza (and for real, we want in on that study) using thermodynamic principles relevant to the processes of cooking by taking a pretty standard approach.

"Provando e riprovando", which roughly translates as "trying and trying again”, explained author Andrey Varlamov in a statement

"So speaking with Italians, visiting with their different pizzerias, speaking with pizzaiolo, trying to learn from them the experience of generations," Varlamov said. That’s right, their research was literally hanging out in Roman pizzerias and ordering margherita pizzas topped with tomatoes, mozzarella, and basil.

Let’s start with takeout. According to one pizzaiolo (“dude who slings pizzas”), one should “always come for a pizza either before 8 pm or after 10 pm when the pizzeria is half-empty” for an optimum slice of pie. That’s because of oven capacity. In a wood burning oven with a firebrick bottom, a pizza should be baked between 325 to 330°C (617 to 626°F) for 120 seconds. During peak hours, pizza guys crank up the oven heat to around 390°C (734°F) to accommodate more people and their orders. Pizzas “fly out” of the oven about every 50 seconds and have a much lower quality (crispy bottoms and undercooked tomatoes? No thank you).

Brick ovens, the authors argue, are better pizza producers because of the way heat is transferred. So, they created an equation for the perfect pizza for you to try out at home.