Sure, you could study something like physics or chemistry or molecular biology with your fancy degree, but you could also study the science of pizza. The Journal of Food Science published a paper titled “Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality,” which detailed just how well different cheeses did as a pizza topping.
The study covered several common cheese like cheddar, colby, gruyere, provolone, and mozzarella, and it determined that mozzarella was the best. It has to do with a combination of a low free oil content and cheese elasticity that allows the cheese to bubble and brown—giving it an edge on the competition. Professor Bryony James, who worked on the study, even created a video to help explain exactly how mozzarella was selected as the winner.
Of course, this study really only confirmed what we already knew, but they claim that understanding cheese on this level can aid in the development of low-fat alternatives that don’t sacrifice quality.