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  • RESEARCH HIGHLIGHT

Fluid dynamics rises to the challenge of yeast-free pizza

A toothsome pizza base is achieved by bubbling gas through balls of dough.
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

A physics-driven baking technique can produce a yeast-free pizza with the classic well-risen, porous base1.

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Nature 603, 769 (2022)

doi: https://doi.org/10.1038/d41586-022-00829-6

References

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

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