Is there something special about the heat capacity of pepperoni pizza?
Rockster asked:
It almost never fails that I burn the roof of my mouth on pepperoni pizza. It never seems to happen with other kinds of pizza like cheese, ham, combination, etc. I know it is not a controlled experiment, but the pizzas would have started out at about the same temperature and then cooled for about the same time. My initial thought is that the pepperoni grease has a higher heat capacity than other pizza ingredients and therefore stays hotter longer. Thoughts?
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Pepperoni is fairly dense compared to other toppings, so it stays hotter longer rocketman9070
The grease from the pepperoni may form a “dry” liquid coating the moist material underneath, stopping evaporative cooling. I tend to find the same happens with cheese, whereas tomato sauce would be evaporate water and cool faster. x
Actually tomato can hold heat particularly well. I remember reading long ago that a study was done and it’s true. Look it up. Not sure about the pepperoni. Ronin