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Fluid dynamics rises to the challenge of yeast-free pizza

Three photos of the results of the visual observation of the baking and foaming of the pizza dough.

Yeast-free pizza dough (left) that is infused with carbon dioxide (middle) and baked forms large pores (right; yellow outlines) similar to those in pizza dough made with conventional methods. Credit: P. Renato Avallone et al/Physics of Fluids

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Nature 603, 769 (2022)



  1. Avallone, P. R., Iaccarino, P., Grizzuti, N., Pasquino, R. & Di Maio, E. Phys. Fluid. 34, 033109 (2022).

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