image: 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. Check out the latest episode here: http://youtu.be/tOkCgAwhh9U. view more
Credit: The American Chemical Society
WASHINGTON, Oct. 13, 2014 — 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. Check out the latest episode here: http://youtu.be/tOkCgAwhh9U.
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