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A Study Says Pizza Can Make You More Productive at Work

If you’re in the habit of slurping down three or four coffees a day and taking an ice cold shower every morning just to get into gear and stay focused at your job, there may be an alternative solution: a study has suggested that the prospect of a delicious cheesy pizza can make you more productive in the workplace.

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Photo: Eatventures

A study has suggested that the prospect of a delicious cheesy pizza is a better motivator in the workplace than a cash bonus.

The study, led by psychologist Dan Ariely and published in his book Payoff: The Hidden Logic That Shapes Our Motivations, examined employees who assembled computer chips at an Intel factory in Israel  – in particular, the motivations that made them work harder.

The subjects were given three messages at the start of the week, each containing a different incentive for completing daily tasks: a small cash bonus (about $40), a compliment from their boss, and pizza (about a quarter received no message at all, thus serving as the study’s control group).

Right off the bat, the prospect of free pizza proved to be a powerful motivator, with productivity up by 6.7 percent over the control group. Those with the promise of a compliment increased their productivity by 6.6 percent. And surprisingly, the cash bonus increased productivity by just 4.9 percent in comparison to the control group.

Over the course of the week pizza continue to prove a strong motivator, and despite dropping to closer the baseline set by the control group, came out a close second to compliments as the mos powerful incentive.

However, as The Cut notes, Ariely believes pizza would have come first if his original plan for the it to be delivered to the workers’ homes had come to fruition. He says in the book: “This way […] we not only would give them a gift, but we would also make them heroes in the eyes of their families.”

Interestingly, the cash bonus ended up costing the company more money and resulted in a significant drop in productivity. Who can blame the workers though – we’d take a piping hot pizza over cold hard cash any day!

If you need a little motivation at work, drop by Manoosh today. Or if you’re after top quality mobile pizza catering, give us a call.

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The Fascinating Maths Behind Why We Fold Our Pizzas

We’re all for diversity here at Manoosh. You’ll find something on our menu no matter what you like to eat, from classic pizzas to those with a Lebanese twist, traditional Lebanese food, heaps of vegan and vegetarian options, salads and desserts. However, there is one thing that we can count on all of our customers doing: folding their pizza.

Folding is a classic technique that stops your pizza from going everywhere, and it makes it easier to tuck into with some urgency (we all know that feeling). But did you know that, mathematically, it is the best way to eat pizza?

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Find out how a genius theory from 19th century German mathematician Carl Friedrich Gauss explains why folding your pizzas slices is the best way to eat them.

How so? This video from Numberphile explains it all. It’s based on a theory by 19th century German mathematician Carl Friedrich Gauss called the ‘Remarkable Theorem’ and why we endeavour to achieve “zero Gaussian curvature” when eating our pizzas.

Ready to test the ‘Remarkable Theorum’ yourself? Why don’t you drop by Manoosh or order from us online for some of the the best pizza in Sydney. We guarantee you won’t be disappointed.

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The Best Cheese For Pizza Making According To Science

In the modern culinary world, there have been endless attempts to modify and improve on the humble pizza. From gourmet toppings to tampering with crusts to using different cheeses, the quest for the ultimate pizza is the topic of much debate. But it is the cheese that is the most contentious of these three elements.

So, what is the best cheese for pizza? It is a question that people have been asking for ages, and have been unable to answer with any kind of finality. Yet, surprisingly, science seem to have an answer.

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What is the best cheese for pizza making? Science actually has an answer! Read all about the most delicious study ever below.

The best cheese for pizza making?

Back in 2014, an international team of scientists set out to try and discern what the best cheese for pizza making is. The abstract of the paper said that the aim of the study was to “quantify the pizza baking properties and performance of different types of cheese”.

This was done by analysing each cheese type’s elasticity, oiliness, moisture, water activity, galactose and baking temperature – all factors that influence the way cheese melts.

Of course, everyone’s preference for the perfect cheese is a little different. But here at Manoosh we like our cheese melty and gooey, without too many blisters, and the study agreed.

“Pizza browning and blistering sounds like a totally trivial question,” study co-author Dr. Bryony James, a professor of chemical and materials engineering at the University of Auckland. “But it’s actually dictated by a combination of composition and mechanical properties of the cheese itself.”

A slew of different cheeses were analysed for the study including mozzarella, cheddar, Colby, Edam, Emmental, Gruyere, and provolone – all fairly common pizza toppings.

The results were published in The Journal of Food Science, in an article called ‘Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality’.

What did they find?

Well, Colby, and Edam cheeses had “small elasticity” meaning that they didn’t easily form blisters when baking. However, this meant they cheeses were less gooey (which is a huge drawback for most pizza lovers!).

Gruyere, Emmental, and provolone produced a large amount of free oil which prevented moisture from easily evaporating and resulted in less browning. Mozzarella, on the other hand, had high elasticity, the most moisture and least free oil when it bakes. However, this meant a few blisters appeared on top.

Cheeses

The verdict?

Overall, mozzarella was crowned the best cheese for pizza making – the bubbliest, gooiest, meltiest of the lot. “Mozzarella has a lot of elasticity,” Dr. James explains in a video accompanying the study. “If you look at it under a microscope, you see it has these channels of fat surrounded by protein.”

Yum.

This wasn’t overly surprising – mozzarella has been the staple for pizza-making since its inception many many years ago. So what new information did the study present? Well, the authors offered this conclusion: “Different cheeses can be employed on ‘gourmet’ style pizzas in combination with Mozzarella.”

Basically they are saying that while the other cheese also offered up positive properties for, alone they couldn’t stack up. However, when combined with mozzarella, they could bring out the best in each other. Say, some Gruyère and provolone with mozzarella for a smoother mouthfeel. Or Colby with mozzarella for a more uniform melt.

In the end, it’s still open for experimentation. But just remember mozzarella is the king of pizza cheeses, so be sure to include a generous sprinkling.

Here are Manoosh we use only the freshest, tastiest ingredients on our pizzas, including the best mozzarella we can get ours hands on.

If all this talk of delicious, gooey cheese is making you hungry drop by Manoosh or order from us online for some of the the best pizza in Sydney. We guarantee you won’t be disappointed.