I believe Pizza is about "layering". Sauce the crust then season with herbs and spices. The hit it with a bit of the toppings (here I am using sliced mushrooms, garlic, green onion and green olives sauteed in butter to get a good brown on; flavour), then cheese, then toppings, then cheese and a final layer of toppings.
Why is this important? Physiologically and scientifically it has to do with the way we taste, how our palate works. Our flavour receptors are located in different locations in our mouth; sweet, salty, savoury, sour, bitter and as the food moves around in there, flavour develops. Having "air" between layers of what we are eating allows our palate to get the most for its money, as the surface area of the food is greater.
Think of it like this. If you have a corned beef sandwich, and it is sliced thin, and layered loosely and thick on the bread, there is more surface area of meat to taste as we are chewing. A single, solid slab of corned beef, equal in weight to the thinly sliced meat on the first sandwich will give you the taste of corned beef, but not the more complex and developed flavour of the first, because the volume is there in the 2nd sanwich, but the mixture/ratio of extra oxygen and increased surface area of the 1st sandwich produce a better "tasting" experience. Give it a try sometime to compare the difference.
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