Formula for the perfect PIZZA revealed: Mathematician creates equation to ensure you don't burn - or undercook - a margherita | Mail Online: "Soggy bottoms and burnt crusts could be a thing of the past for troubled cooks who are making pizzas from scratch at home.
A mathematician claims to have come up with the first-ever formula for the 'perfectly proportioned' pizza, taking into account factors like the ratio of topping to base.
Dr Eugenia Cheng said pizza lovers get more topping per bite in a smaller pizza, but a more even spread of bites in a larger pizza."
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