Pizza tastes even better when you understand the chemistry behind it - and it also helps you work out the best toppings for your next slice.
Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There’s also a very specific chemical reaction at work on every single slice, no matter what toppings you choose. It's called the Maillard Reaction, and it's what causes the browning of the dough and toppings, as well as the release of some delicious compounds.
Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There’s also a very specific chemical reaction at work on every single slice, no matter what toppings you choose. It's called the Maillard Reaction, and it's what causes the browning of the dough and toppings, as well as the release of some delicious compounds.
In this video, the American Chemical Society explains the complex reactions that lead to pizza tasting the way it does - like a gooey, carby, cheesy, delicious slice of heaven.
Basically, it’s combination of an acidic tomato sauce, which should have a pH of around 4.0 to 4.6, the yeasty dough and the freshest cheese possible that elevates a slice from OK to amazing.
And for those who get acid reflux, the video suggests adding a little bit of baking soda to help balance out the acid.
Check it out above to find out more about how to scientifically create a great pizza, and why you should always cook your pizza at over 140 degrees Celsius.
You’re welcome.
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