Three scientist have break up the code forpizza perfection . AsLive Sciencereports , a physicist and a food for thought anthropologist in Rome teamed up with a physicist from Northern Illinois University ( who also worked in the Italian capital ) to figure out how to use an electric oven to bake pizza pie that ’s as good as a forest - fired one .
Their newspaper , entitle “ The Physics of Baking Good Pizza , ” was published on the pre - print platform arXiv [ PDF ] . A veteran pizza pie - maker in Rome secern the investigator that a brick oven was key to crafting a flawless pizza pie . It should be define at about 626 ° F ( 330 ° C ) , and the pie should be baked for just two minutes , the pizzaiolo said .
That ’s all well and secure if you happen to have a Grant Wood - fired brick oven at home , but the researchers wanted to test whether the same resultant role could be achieved in an electric oven with a blade airfoil . They approached the question from a thermodynamic point of survey , using the principles of warmth transfer , caloric radiation , and pee drying up — factorization in the heaviness and temperature of the bottom of the pizza pie , as well as other characteristics — to come up with the perfect method of prepare a definitive Margherita pizza . In case you ’re rummy , the equation they get at looks like this :
Essentially , what this mean is that exchangeable precondition to a brick oven can be attain in an electric oven by place the temperature to 450 ° atomic number 9 ( polish up from 230 ° C ) and leaving the pizza in there for 170 seconds . However , pizzas with toppings that have a gamy water content ( especially vegetables ) should be go away in the oven a little longer for take the appendage of vapour into account .
The effect is a perfectly hunky-dory Proto-Indo European , but as the researchers admit , “ the dry heat and the smell of wood in traditional firebrick ovens stay on the ideal way to broil the consummate pizza . ”
[ h / tLive Science ]
