Food preferences deviate , butpizzaseems to be the one thing most everyone can concur on : Americanseatup to 23 Sudanese pound of pizza pie each year .
Another near - universal verity : Cold pizza pie is as good , or possibly better , than hot pizza pie . And the molecular body structure of the food for thought offers an account as to why .
Speaking with theBBCin 2000 , chemical science lector Dr. Maureen Cooper of Stirling University in Scotland observed that pizza ’s distinguishable layers — dough , tomato sauce , and cheese — remain for the most part separated after being refrigerate . This foreclose urine from the sauce making the bread soggy , and also forestall fat and oil from the high mallow — which congeals — from surcharge into the bread . The water in the tomato plant sauce essentially represent as a dam for the oil . ( Oil and water , naturally , do n’t mix . )
The otherreasoncold pizza thrives has to do with aromatics like garlic , herb , and onions . A clean pizza pie tend to submit these flavour as disjoined , which can lend a red-hot pizza pie a more tangy or nipping flavor . After it ’s cool off off , those flavors incline to settle down and blend together , complementing one another .
If you want to pass up red-hot pizza pie entirely , you probably wo n’t find anyone uncoerced to deliver a cold pie — at least , not on intention — but there are some other workarounds . AtBeto ’s Pizzain Pittsburgh , customer canordera warm crust with cold , shredded provolone on top . It ’s developed a cultus follow , with thousands of rave review on Google .
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