No More Soggy Bottoms: First Formula for Perfectly Proportioned Pizza Has Been Revealed

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The ratio, which was calculated by mathematician Dr. Eugenia Cheng, tackles the problem of burnt crusts and undercooked middles.

So in a nutshell, you’ll get more topping per bite in a smaller pizza, but a more even spread of bites in a larger pizza. In this formula, the size of the pizza’s crust is proportional to the thickness of the pizza – the larger the pizza, the thinner the base and so, the smaller the crust. This is represented by the formula:Here’s what this looks like for a 14” and 11” pizza:

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Herdotie /  🏆 15. in İE

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