That could be the case as UK mathematician, Eugenia Cheng, from the University of Sheffield has come up with a formula for making the perfect pizza.
Based on a 'mathematical relationship' between the size of a pizza and its ratio of topping to base in a median bite, she stated that it is not the overall thickness of the pizza that is affected by its size, but also the topping-to-base ratio. The mathematician's work assumes that the same amount of dough and toppings go into each size of pie and the formula, denoting 't' for constant volume of toppings, 'd' for constant volume of dough, and 'r' for radius thereby allowing for comparison of the amount of toppings in an average bite across different sizes of pizza. It is assumed that the average bite from an 11-inch pizza will have 10% more toppings than the average bite from a 14-inch pizza. Eugenia explained that smaller pies tend to have thicker crusts and outer edges with fewer toppings, while rolling dough for larger pizzas reduces the crust overload and helps in even distribution of toppings.
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