It's a question that has left the greatest scientists confused and the most eminent philosophers stumped, but research from New Zealand might have cracked the code.
We all love a good slice of pizza, but there are several ingredients to creating the perfect slice. You need the right base, a sauce that doesn't overwhelm the other flavours but still comes through to the surface and, of course, the right cheese.
But how do we know which is the right dairy product to top off our delicious pizza pie? Well, scientists in Auckland, New Zealand have been crunching the numbers (and possibly munching the slices) in a study that would clearly benefit all of mankind and have found that mozzarella is the king of pizza cheeses.
With the rigour and precision we have come to expect from the scientific community, they measured a variety of cheeses including cheddar, Edam and Gruyere, used cameras and a specially designed software to measure browning, blistering and oil content and then even made in-depth scientific diagrams about the pizza and its cheesy toppings. We're presuming they were pie charts...
If you want to read the full paper, entitled 'Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality', it will appear in August's issue of The Journal of Food Science, so you better get that subscription renewed.