A materials scientist with a yeast allergy set out to make a yeast-free pizza dough that still rises like a classic Neapolitan pie.

Now, in a new paper published March 22 in the journal Physics of Fluids, he and his colleagues report that they’ve succeeded in their quest — although so far, the team has only baked disks of dough that measure about 0.4 inches (10 millimeters) in diameter and lack any sauce, cheese or other toppings. 


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