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Why does pizza taste so good? We investigate

  • Updated
Why does pizza taste so good? We investigate

Have you ever met a person who doesn’t like pizza? Chances are, you’re more likely to encounter those who rate pizza as their favorite food than you are to find someone who doesn't like it at all. In Carol Helstosky’s book “Pizza: A Global History,” the author writes that the invention of pizza dates back to the 1700s in Naples, Italy.


Illustrations of Italian pizzaiolos from the 1800s.

Born from utility, pizza was a simple way to take flatbreads made in outdoor ovens and top them with ingredients readily found locally (like cheese from the surrounding Campana region and tomatoes) for a quick, portable meal that could be eaten sans utensils. Within a century, Italian royalty embraced pizza and it became a court favorite; soon, the rest of the world came to understand the perfection of pizza.

Pizza - cheese and tomatoes

Cheese and tomatoes have some of the highest natural levels of glutamate.

Pizza crust

The Maillard reaction creates a delicious char on pizza crust.

Pizza dough

Lactic acid developed as dough rises gives pizza a tang that complements its fattiness.

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