The Science of Pizza
Wondering why pizza tastes and bakes the way it does? Uncover the science of pizza, from yeasting the dough to the melting point of cheese to the Maillard reaction for the crust. Pizza expert Scott guides you through the chemistry of a pizza kitchen. For ages 12 to 18 years old.
- Audience: Teens/Young Adults (13-18 years), Young Adults/Pre GED (16-24 years)