Better Pizza Through Chemistry
Reactions Science Videos | September 29, 2021
This week we show you how two simple changes can turn cardboard-y pizza into award winning pie (okay, award-winning might be a slight exaggeration, but we awarded ourselves a win, so deal with it).
Here’s our simple recipe for making stellar pizza at home:
Mix 1 package (0.25 oz) of dry yeast into 1 cup of warm water
Let sit for 5 minutes.
Add 2.5 cups of bread flour and 1 tsp of salt. Mix.
Knead the dough for a few minutes.
Dust your hands with flour and form your pizza dough into a round ball. Transfer to a bowl.
Let the dough sit, covered, in the fridge overnight. THIS IS KEY!
Remove the dough from the fridge, let sit at room temperature for 30 minutes, then using your hands or a rolling pin spread out the dough.
Set your oven as high as it can go (for many ovens that’s 550 degrees F)
Add sauce and toppings
Put your pizza in the oven until the crust starts to brown (should be around 9 minutes, maybe a little longer if you like it crispy!)
Let cool and enjoy!
The Bread Baker’s Apprentice
Baking Bread: The Chemistry of Bread-Making
The chemistry of pizza
The science and magic of breadmaking
Bread Science: The Chemistry and Craft of Making Bread
[Excerpt] Bread Science: The Chemistry and Craft of Making Bread
Produced by the American Chemical Society.