Pizza tastes even better when you understand the chemistry behind it - and it also helps you work out the best toppings for your next slice.

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