Advancements in pizza science is very serious business. Even the military has been experimenting with strange methods on how to extend the life of the average pizza.
Turns out the answer is… You’ll have to read to find out, but:
…the reason [it] works so well is because of its low free oil content and its overall elasticity, allowing it a chance puff up and blister unlike the competition.
…understanding cheese on a micro-level could help develop low-fat and healthier alternatives to the cheeses we love by sacrificing little to no quality