[nickcarraway]

[Rebelbase]

Learn something new every day. The bubbles that cause dough to rise are yeast farts.

[Zack Attack]

And I am still not sure why my 100% pure angus broccoli has not caught on?

[KarlInOhio]

"A baked loaf of bread or a baked pizza is basically a cemetery of dead microorganisms,"

And the top of the pizza is a cemetery of dead pigs. Yum, yum.

[who_would_fardels_bear]

When this becomes standard practice, New Yorkers will convince us that only New York city air is acceptable for pumping up the pizza dough.

[Steely Tom]

Did they measure the fine crust structure constant?

2π/$10

[Born in 1950]

“It has to be elastic enough”

Elastic dough isn’t what the expert thinks it is. Pizza dough needs to be extendable, not elastic. Any baker knows this.

[cdcdawg]

“Di Maio is a materials scientist at the University of Naples Federico II where he studies the formation of bubbles in polymers like polyurethane.” And clearly has free time on his hands... To make really unhealthy food safe for people with yeast allergies. Probably still better than Dominos.

Just kidding. Fun and interesting story.

[Yardstick]

Somewhat related to those canned Pilsbury biscuits which use baking soda to create the gas that pressurizes the can.

[Organic Panic]

What’s the point?

[Libloather]

[Veto!]

I hate pizza. Spent a month in Italy years ago and somehow didn’t starve. Plenty of other things to eat.

Thoe bubbles are cute though.

[musicman]

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[SunkenCiv]

The Yeast of my Worries ping.

[jonrick46]

The latest is the cauliflower crust. Taste of Home rated Whole Foods’ 365 Everyday Value Cauliflower Pizza Crust as the best.