The study, published in the Journal of Food Science, reveals that mozzarella is the ideal pizza cheese for a myriad of reasons: it blisters (browns) well in an oven, is elastic enough that it bubbles under high heat, and isn't too oily that the entire surface of the cheese becomes a charred mess.
Also, the team evaluated the color of the cheese after baking and saw that mozzarella had the most uniform color patterns, and was therefore also really, really nice to look at.
Of course, all of this might be moot because the pies used in the study didn't have any sauce on them, due to the fact that the researchers wanted to limit the number of variables involved. So is it possible that the ideal pizza cheese has yet to be discovered? Not really. But keep searching, world.