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Chemistry in Your Kitchen
By
Matthew Hartings
Matthew Hartings
American University, USA
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Paperback ISBN:
978-1-78262-313-7
PDF ISBN:
978-1-83916-825-3
EPUB ISBN:
978-1-83916-293-0
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
320
Publication date:
30 Nov 2016
Book Chapter
CHAPTER 9: Pizza
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Published:30 Nov 2016
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
155 - 175
Citation
Chemistry in Your Kitchen, The Royal Society of Chemistry, 2016, pp. 155-175.
Download citation file:
How can you make good Neapolitan or New York or Chicago style pizza? The answer isn’t really in the ovens, although those are important. Good pizza is all about water. The amount of water in your ingredients and the way you bake your pies in the oven to remove that water, can all be optimized to produce the kind of pizza you want. Along with these tips about water, the author discusses several of his favorite recipes and techniques from years of eating and experimenting with pizza.
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