Physics to make yeast-free pizza with, of course, Italian scientists

A team of physicists from University of Naples has developed an interesting mechanism for cooking pizza mass without needing Yeast. You might think that you don’t have to be a physicist to know how to do it. Simply, the base of the pizza would be more compact. But who wants to eat one like that while being able to enjoy another much softer one? What these scientists have achieved goes much further, since the result is just as smooth and puffy, but without the need to fermentation exerted by yeast.

As described in the study just published in Fluid physicsthis procedure aims to cook pizzas suitable for people suffering from yeast allergy. However, it doesn’t hurt to do so in case another apocalypse attempt comes along and we find ourselves cooped up at home again and baking bread beyond our means.

In fact, although they were able to puff pizza dough with typical lab instruments, they think the process could be done with a lot more everyday equipment. Even with a single Coffee machine! There’s still a bit of a way to go, but they think it could show in pizzerias.

Why does pizza puff up with yeast?

Before introducing ourselves to the process of these Italian physicists, it is appropriate to recall how the Yeast.

This can be of two types, microbial or chemical. The first takes advantage of the fermentation process carried out by certain micro-organisms, in this case yeasts. These use the sugars from the starch breakdown to obtain energy, in a process called fermentation, which generates, among other compounds, carbon dioxide. It is a gas, so it helps the dough to rise and become frothy. In addition, other compounds are produced which are involved in the texture, aroma and flavor of the bread.