Who could answer the question of the perfect Pizza better than Italians? No wonder, then, that the physicist Andrey Varlamov and Andreas Glatz have included the Italian food expert, Sergio Grasso.
The perfect Pizza? This puzzle were able to solve the experts. The results have been published in the journal “Physics Education” under the title “the Physics of Baking Good Pizza”. A good Pizza usually lives of their ingredients. In Naples, for example, you can get one with a thick soft soil and a generous topping of the best tomatoes and Mozzarella. In Rome, however, the dough is thin and crispy, the toppings varied.
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And like the Pizza now acquired perfection? By evenly baked. Sometimes it happens that the ground is baked Efsanebahis already finished, the cheese is not melted yet. Or the other way around: The cheese is already brown, the dough is still raw. The were the scientists will probably not.
Therefore, they developed an equation that determines exactly how long-a classic Margherita Pizza should remain in the oven for perfect baking results.
the perfect Pizza at home
to succeed, The equation is quite simple. According to the calculations of scientists, a Margherita Pizza must be baked at 330 degrees Celsius for two minutes. This is true but only if you have a stone oven like many Restaurants have. At home, the Problem is: The baking sheet the temperature of the Pizza as a pizza stone.
The scientists but also reveal a Trick, anyone Who wants to make good Pizza at home, using the grill function of the oven. Until the soil is ready, you can bake the Pizza as normal. Then, the temperature for a few seconds at Maximum to switch on the grill function. The physicists promise, that you get a crispy base and toppings without the Pizza from drying out. Of course, nothing but a real stone pizza oven.
