The chemistry behind baking a pizza is the subject of a recent study. Turns out that the best cheese for a pizza is one that is high in moisture and low in fat.
Not surprisingly, mozzarella is the cheese that’s composition hits the best chemistry. A team of scientists at the University of Auckland in New Zealand were the ones to put a variety of cheeses to the test. Using a high-resolution camera and some special computer software, they measured a variety of cheeses in a pizza test.
They tested cheddar, colby, edam, emmental, gruyere, provolone and mozzarella. They measured things like moisture content, oil released, melting temperature and color uniformity during the heating process.
The results were published in the Journal of Food Science – but as most would guess, the most chemically perfect cheese for a pizza is mozzarella.