Provided you have no problem with dairy, pizza is possibly the perfect food with its combination of cheese, dough, topping, and deliciousness. But why do we use mozzarella? What is it that makes it the perfect cheese to slap on a pizza? Scientists have been trying to figure that out for a little while, and now they've got the goods for us.
In a study known as "Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality", researchers found that Mozzarella is unique among cheeses due to its elasticity, with the cheese bubbling and browning in a way that more common cheeses, like Cheddar or Edam, don't.
Apparently this research is a step towards a better understanding of our food, and the possibility of finding ways to improve the quality in the future. Imagine a cheese with the same taste and elasticity of mozzarella, but is much healthier to consume. A world where pizza is actually good for you is a world I wouldn't mind living in. [NPR via Engadget]