There is a scientific reason behind our universal obsession with pizza. Doesn't matter whether it is thin crust, deep dish or stuffed crust.
The American Chemical Society (ACS) explains the wonders of pizza. Regardless of your toppings, if you've got bread, an acidic sauce and cheese, the group claims you're in for a magical experience.
It all starts with the dough. The yeast, a single-celled fungus, mixes with warm water in the dough and activates complex sugars. That process releases carbon dioxide, causing the dough to rise.
When it comes to the sauce, tomato sauce is king for its natural acidity. Top it with mozzarella, a super-moist, soft cheese that gets extra stringy when heated. When the cheese meets the heat, the fat in the cheese turns from solid to liquid. Mozzarella stays stringy because calcium ions in the cheese help hold the proteins together.
But the real magic happens when you put the entire pizza in the oven. When the temperature of the pizza approaches 300 degrees, something called the Maillard reaction occurs.
"It's what causes the browning of the dough and toppings, as well as the release of some delicious compounds," explains the American Chemical Society. "It's the holy grail of culinary chemical reactions."
Sugars react with amino acids to create flavor compounds that give food its distinct "cooked flavor." It's what happens when the crust, cheese and toppings all brown.
The ACS also indicates that pizza's structure keeps the dough underneath the sauce, cheese and toppings moist, creating a favorable mix of textures.
I am also happy to report that the ACS is studying candy next. A report will be issued imminently. After hammering a 5 cheese pizza last night, I now know that it was not my fault that I devoured the tasty pie...it was totally out of my control and a result of powers beyond my capacity. Can't wait to find out the candy thing!!!
Paddy Deighan J.D. Ph.d
http://www.medicalandspaconsulting.com
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