The Science of PIZZA



PREP: 10 mins
COOK: 20 mins
READY IN: 30 mins


Original recipe makes 1 – 12 inch pizza crust
  • 1 teaspoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt


  1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Why science can tell you to occasionally eat pizza?  READ ON!

1. Pizza tossing can save lives.

10 Scientific Reasons To Eat More Pizza
AMC / Via

Believe it or not, physicists are using the fine art of pizza tossing to design motorsthinner than a human hair for brain surgery.

Chefs have perfected the toss of the dough, moving their hands in a circle to achieve maximum efficiency. Scientists studied their movements to design motors mimicking those circles. Except instead of tossing a rotor once a second, the motors toss them a few million times a second.

2. Pizza makes economics less boring.

Pizza makes economics less boring.

Spencer Platt / Getty Images

According to the Pizza Principle, a loose law proposed by a New York lawyer back in the 1980s, the slice of a pizza has predicted the price of a subway ride since the ‘60s. Whether the parallel is alive is still debated, but pizza’s power as a barometer isindisputable.

3. Pizza’s so perfect, it’ll be the first food printed in space.

10 Scientific Reasons To Eat More Pizza

NASA is funding a 3D food printer, and the lucky recipient of the grant’s first choice:pizza. A meal fit for an astronaut!

4. Deep-dish pizza may have more antioxidants.

Deep-dish pizza may have more antioxidants.


Put a sock in it, Chicago-style antagonists (we’re looking at you, Jon Stewart): Chicago-style pizza can have more antioxidants than other pies because of its oven time and crust size.

Chemists fiddled with whole-wheat pizza crusts and found that longer baking times increased antioxidants up to 60%. Even cooler (or hotter?): Higher oven temperatures upped them by as much as 82%.

5. Pizza helps you absorb lycopene better.

Pizza helps you absorb lycopene better.

Tomatoes contain lycopene, an antioxidant compound that helps ward off heart disease and other ailments. If you eat lycopene-rich foods together with a small amount of oil or fat (like, say, hot cheese), your intestines absorb more of it!


You save money!

10 Scientific Reasons To Eat More Pizza
NBC / Via

Well, only if you’re spending it in the first place. An intrepid pizza fan at NPR’s Planet Money plotted over 70,000 pizza prices and found you should always order the larger pizza.

Why? Reach into your cobwebbed math knowledge: The area of a circle increases with the square of the radius, so a 16-inch pizza is four times as big as an 8-inch one!



More reading!

This link will tell you all about: The Science of Pizza: The Molecular Origins of Cheese, Bread, and Digestion Using Interactive Activities for the General Public


One thought on “The Science of PIZZA

  1. Pingback: Like Pizza? LEARN WHY YOU SHOULD EAT IT HERE! | Science Town

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s