You probably didn't need scientific confirmation of the fact that mozzarella is a delicious cheese that's even more delicious when it's melted on a pizza. But in case you did, the researchers at the University of Auckland in New Zealand have explained exactly why we tend to prefer some nice and gooey mozz.
According to their paper, "Quantification of Pizza Baking Properties of Different Cheese, and Their Correlation with Cheese Functionality," published in the August issue of the Journal of Food Science, mozzarella's scientific properties, like its high moisture content and natural elasticity, allow it to react to heat in a way that's the most desired by customers:
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