The physics of baking good pizza
arxiv.org
The physics of baking good pizza
1–10 of 159 posts
Re: The physics of baking good pizza
#2Kindly note that if you expect to put canned pineapple and honey on it, you don't need to go that far^
Re: The physics of baking good pizza
#3While not as heavy with respect to the physics, this guide goes into all the detail you could want when it comes to making great pizza at home:
Re: The physics of baking good pizza
#4[deleted]
Re: The physics of baking good pizza
#5I relented and bought a pizza steel. Best thing ever.
And not as over the top as a dedicated wood-fired oven (single use: pizza) for garden or balcony.
It's my 80% solution.
Re: The physics of baking good pizza
#6While not as heavy with respect to the physics, this guide goes into all the detail you could want when it comes to making great pizza at home: http://www.varasanos.com/PizzaRecipe.htm
Not even sure if this "paper" is wrt the physics. It just threw in batch of undergraduate-level heat transfer equations.
Re: The physics of baking good pizza
#7I relented and bought a pizza steel. Best thing ever. And not as over the top as a dedicated wood-fired oven (single use: pizza) for garden or balcony. It's my 80% solution.
My plan is to get a pizza steel and do the cooking in my Big Green Egg. I can get the egg up to at least 700 F and I should be able to cook the pizza in a few minutes at that temp. The kamado ceramic body of the BGE will retain heat well and cook from both top and bottom. The oak wood should add nice flavor, too.
Re: The physics of baking good pizza
#8While not as heavy with respect to the physics, this guide goes into all the detail you could want when it comes to making great pizza at home: http://www.varasanos.com/PizzaRecipe.htm
This looks a lot like the (German) recipe I found on http://www.perfekte-pizza.de which I've had amazing results with.
Re: The physics of baking good pizza
#9I relented and bought a pizza steel. Best thing ever. And not as over the top as a dedicated wood-fired oven (single use: pizza) for garden or balcony. It's my 80% solution.
Yep, I bought a slab of steel from an auto parts fabrication shop at nearly market rate so I could afford to buy a thicker piece, and it made a huge difference compared to a stone or baking sheet. It did need some heavy cleaning and seasoning, however, so keep that in mind if you go the semi-DIY route like I did.
Re: The physics of baking good pizza
#10Kindly note that if you expect to put canned pineapple and honey on it, you don't need to go that far^
I strongly disagree, even as someone who doesn't enjoy pineapple on pizza and doesn't consume honey. Differences in the crust can be perceived independent of the quality of the toppings, and there are certainly people who understandably prefer canned pineapples, for convenience and/or taste.