Conducted at the University of Sheffield.
I note that it doesn't tell you how to cook it, and it doesn't say if pineapple is allowed.
http://www.adelaidenow.com.au/lifestyle ... 6746701261
http://cheng.staff.shef.ac.uk/misc/cheng-pizza.pdf
University research - how to make the perfect pizza
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Re: University research - how to make the perfect pizza
I'll bet a heap he can't make a pizza if his life depended on it.
2015 Smokin In The City-Boarshank Redemption
Buccaneer, BeachBums, Alimac23, SilentBob!
Buccaneer, BeachBums, Alimac23, SilentBob!
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University research - how to make the perfect pizza
I thought the pizza math was easier than that, around my house its just
2 Pie Ahhhh!
2 Pie Ahhhh!
Re: University research - how to make the perfect pizza
If you look carefully at the equation, all it tells you is how much volume of topping you need for a given volume of dough. This is fine if you are a pizza chain and your dough recipe is "settled" such that variables such as hydration, flour type, amount of rise from the yeast (which all affect dough volume) can be assumed to be constant and not a variable, as it is for home cooks. It also assumes that your toppings are a given salinity per unit volume, because a given volume of anchovies will be much saltier than a given volume of capsicum.
It is very easy to see how that calculation will fail if your toppings are not standardized. Imagine if it called for 100cm^3 of topping, and you used 100% anchovies instead of a mixture of sauce, sausage, and cheese. The pizza would be inedible.
In short - the calculation is useful for a pizza chain franchise where things like dough recipe and toppings are standardized, but may not be useful for the home cook.
It is very easy to see how that calculation will fail if your toppings are not standardized. Imagine if it called for 100cm^3 of topping, and you used 100% anchovies instead of a mixture of sauce, sausage, and cheese. The pizza would be inedible.
In short - the calculation is useful for a pizza chain franchise where things like dough recipe and toppings are standardized, but may not be useful for the home cook.
Re: University research - how to make the perfect pizza
HAHAHAHAHAHA. Hilarious, talisker!talisker63 wrote:2 Pie Ahhhh!
Charcoal: 22.5" Weber OTP 2000 | Wood Oven: Al Forno Piemonte R8 | Portable: Weber GA 2006
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004
Re: University research - how to make the perfect pizza
I'm a Uni Shef grad, PhD, from way, way back and almost all distance learning.
Very prestigious Tech Uni, for math and physics especially but the people I met there on my infrequent visits I would not trust to boil an egg.
Food is food, science is science, one is factual and when the facts no longer fit get a new theory, the other is inspiration and experimentation.
Sure, there are parallels but food is a damn sight more interesting and prone to accidental discovery that proves almost impossible to repeat.
That's an anathema in science, not in food
My first degree is in Physics by the way, specialised in aerodynamics, real useful for food prep (hmm, actually I suppose it can be sometimes in sorting out BBQ airflow )
Like most any Uni if someone pays them to research something they will - paid projects can get pretty thin, so can funds
Cheers
University research - how to make the perfect pizza
I have a degree in IKEA furniture assembly. Does me no good at the BBQ though, but I did get a gold plated Allen key.
Re: University research - how to make the perfect pizza
ROFL again!!!
I just moved house - Ikea should hire me - downsizing is no fun and the irony is you divest yourself of stuff that doesn't fit, then you have to build to fill the gaps
Cheers
I just moved house - Ikea should hire me - downsizing is no fun and the irony is you divest yourself of stuff that doesn't fit, then you have to build to fill the gaps
Cheers