In this video, the American Chemical Society explains the complex reactions that lead to pizza tasting the way it does - like a gooey, carby, cheesy, delicious slice of heaven.

Basically, it’s combination of an acidic tomato sauce, which should have a pH of around 4.0 to 4.6, the yeasty dough and the freshest cheese possible that elevates a slice from OK to amazing.

And for those who get acid reflux, the video suggests adding a little bit of baking soda to help balance out the acid.

Check it out above to find out more about how to scientifically create a great pizza, and why you should always cook your pizza at over 140 degrees Celsius.

You’re welcome.

Source: Reactions by the American Chemical Society