Here's Why Pizza Tastes So Frickin' Fantastic

Here's Why Pizza Tastes So Incredibly Good

For pizza lovers, a good pie is a gift from the gods. But the explanation for why pizza tastes so good is rooted not in theology but in science--in this case, the complex chemistry of cheese, dough, and toppings.

If you're hungry for the details, just watch this new episode of "Reactions," the series of YouTube video explainers produced by the American Chemical Society. Among other things, you'll learn why mozzarella is the cheese of choice for pizza aficionados--and why one chemical reaction in particular is the key to spectacular pizza.

Yum!

Before You Go

Philadelphia: Pizzeria Vetri
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At this pizza spot by Marc Vetri, one of the country’s best Italian chefs, the Neapolitan pies come with thick, chewy crusts and toppings like prosciutto crudo and roasted fennel. The rotolo, not to be missed, are pink, fatty slices of house-made mortadella and ricotta wrapped in pizza dough, topped with Sicilian pistachio pesto. pizzeriavetri.com
Photo courtesy of Steve Legato
Oakland, CA: A16Rockridge
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Chef Rocky Maselli runs the kitchen here as well as at the A16 flagship in San Francisco. What separates the Oakland spot from the original is the massive Stefano Ferrara wood-burning oven—which cook pizzas in 90 seconds—and a few different pies such as the Montanara Rockridge (lightly fried pizza dough topped with smoky tomato sauce, burrata and basil).
Photo © Natalie Compton
Santa Monica, CA: Milo & Olive
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Josh Loeb and Zoe Nathan’s burgeoning food empire includes this bakery cum pizzeria featuring Nathan’s excellent breads and whole–grain pie dough, which are topped with seasonal—and often unconventional—combinations like braised bacon with peach, Fontina and thyme.
Photo © Emily Hart Roth
Somerville, MA: A4 Pizza
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At Best New Chef 2000 Michael Leviton’s A4, the food menus are simply and clearly delineated into two categories: Pizza and Not Pizza. The stellar wood-fired pies of the former come with addictively charred, blistered sourdough crusts made with a 12-year-old starter.
Photo © Mike Diskin
Robbinsdale, MN: Pig Ate My Pizza
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This pizza spot in a suburb just outside Minneapolis pulls off its funky, unorthodox pies with brio. Crusts include thin and deep-dish brioche, and toppings range from pulled pork shoulder to potato chips.
Photo © Courtney Perry
New York City and Buckhead, GA: Don Antonio by Starita
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Roberto Caporuscio, of New York’s Kesté, has partnered with his mentor, Antonio Starita, a third-generation Italian pizzaiolo. Their Midtown pizzeria serves 50 different pies—including fried montanara. donantoniopizza.com
Photo © Anthony Bianciella Photography
Chicago: Bar Toma
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Chef Tony Mantuano lets his dough rise for 48 hours, which he says makes it lighter. Unusual toppings include lemon and pistachios. bartomachicago.com
Photo © Jeff Kauck

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