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The Science of Pizza

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February 5, 2013

Program Locations:

Francis Martin Library
For ages 13 to 18 years
Major support for children's and young adult programming is provided by the Mr. and Mrs. Timothy R. Barakett Endowment for Children's and Young Adult Programs and Services. Major support for children's and young adult programming is provided by the Katerina and Andreas C. Dracopoulos Family Endowment for Young Audiences. Additional support is provided by the Estate of Charles J. Mauro; the Estate of William C. Morris; the Estate of Esther Manes; Good Samaritan, Inc.; New York Life Foundation; MetLife Foundation; Sandra Priest Rose; Solon E. Summerfield Foundation, Inc.; Con Edison; Mr. and Mrs. John Klingenstein; Beth and Christopher Kojima; Milton S. Teicher; Mr. and Mrs. George T. Votis; The Walt Disney Company; The Edith Glick Shoolman Children's Foundation; and an anonymous donor.

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. 

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  • Audience: Teens/Young Adults (13-18 years)

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