The Science to Pizza Crust Sizes

The geekier the better, here's an intriguing computation made by Dr. Eugenia Cheng for the "perfect pie" that would have been a bigger issue to most companies already established.

In a gist, the computation states that the larger the pie, the wider the distribution of the toppings - meaning it should be even out. According to the study of University of Sheffield, bits and pieces of meat such as pepperoni and sausages should be at a widespread, hence fewer pieces in every bite. 

“The formula shows just how much more pizza dough is wasted around the edge on a smaller pizza,” said Dr. Cheng to Co. Deisgn interview. "The bites in the middle will have too much topping, while the bites around the outside will have too little.”

Crusts are also looked into as larger slices turn pies soggy, which is why bigger pies needs thinner rim of crust. 

To Dr. Cheng, everything has a math to it. “Food works a lot like maths actually, because you start with some basic ingredients and then use all sorts of interesting techniques to put it together.” she said.

But according to her, math does calculate its preciseness but not the rationality. As most food would end up "perfect" not every combination that looks weird tastes weird. 

"Have you tried potato on your pizza? It sounds like a weird starch on starch combination, but I think it's surprisingly tasty." she said.
Posted by Diane Araga, on November 1, 2013 at 10:00 AM