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Food science is a fascinating topic for home cooks who want to take advantage of a little cooking chemistry to enhance their meals. For those who prefer to make their pizza at home but find that it is a bit lacking Something, the scientists are here with “some little chemical tweak” that they think will turn a bad pizza into a great one.
At its core, pizza is a very simple dish: it’s made with a crust of bread, tomato sauce, cheese, and maybe other toppings like vegetables and meat. The video opens by discussing arguably the most important part of a pizza: the crust, which can end up being dense, mushy, or like cardboard, depending on how it’s (incorrectly) made.
Video host Sam Jones, Ph.D. explains the chemical process behind the creation of pizza dough, detailing the reactions that occur when you let the dough sit in the fridge overnight rather than using it immediately. Peter Reinhart, bakery professor at Johnson & Wales University, provides some key details.
Another key change in your pizza baking process is to heat the oven up enough – rather than setting it to the lower temperatures most people use, you’ll want to bring your oven to 500F or 550F, depending on the appliance. The chemical processes that take place during cooking are also discussed, including what happens to amino acids, sugars, and starches.
The result, the video explains, is a crisp, well-baked pizza crust that doesn’t dry out until it reaches the level of crispness most people expect. The end result is a dramatically improved pizza experience as the other ingredients are assembled on a warm, crispy, yet moist base of properly prepared bread.
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