The American Chemical Society’s web series Reactions (see previously) explains the delicious amounts of chemistry found in pizza during their latest episode. From the cooking of the tasty pizza dough to the bubbling melted cheese, there are plenty of chemical reactions that take place before the first slice even hits your mouth.
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.
