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Author Topic: The physics of pizza  (Read 456 times)

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Online caymus

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The physics of pizza
« on: November 06, 2018, 05:44:23 PM »
https://www.livescience.com/64016-physics-of-perfect-pizza.html

Just solve the equation for baking time

baking time =   𝜎[(𝑇K ‘)l−(𝑇{)l]𝜏+2𝜅(𝑇K ‘−𝑇T)C RS=𝑐6‘𝜌6‘𝑑𝑇{−𝑇I 6+αL𝜌az+i𝑑.   (13)   


Offline norcoscia

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Re: The physics of pizza
« Reply #1 on: November 06, 2018, 05:46:38 PM »
I would add that to my dough calculator if I could understand it  :-D
Norm
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Online jsaras

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Re: The physics of pizza
« Reply #2 on: November 06, 2018, 06:09:23 PM »
It’s that middle bit that always gives me trouble.
Things have never been more like today than they are right now.

Offline norcoscia

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Re: The physics of pizza
« Reply #3 on: November 06, 2018, 06:19:36 PM »
Yes, exactly, the bit after the equals sign and before the 13 - me too
Norm
Baker's Pride GP-61 NG, Baker's Pride M02T 220V, PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Online nick57

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Re: The physics of pizza
« Reply #4 on: November 06, 2018, 06:27:32 PM »
"Under ideal conditions, the authors wrote, a single pizza Margherita could be baked to perfection in precisely 2 minutes in a brick oven heated to 625 degrees Fahrenheit (330 degrees Celsius)."  "Using a long thermodynamic equation (which you can read for yourself in their paper; it's "equation #13"), the authors determined that a pizza cooked in an electric oven could meet similar conditions to a Roman brick oven by turning the heat down to 450 degrees F (230 degrees C) for 170 seconds."

What...wait... I would like to see that. Guess I am baking my pies the wrong way.

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Offline TXCraig1

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Re: The physics of pizza
« Reply #5 on: November 06, 2018, 07:52:31 PM »
They got on thing right anyway: "many customers do not appreciate the difference between an excellent and decent pizza."

What is it about pizza that makes people who know nothing about it want to talk about it like they do?   
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Jackitup

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Re: The physics of pizza
« Reply #6 on: November 08, 2018, 12:32:57 AM »
My wife and I seen this on a talk show today........I shook my head.........
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

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Offline vtsteve

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Re: The physics of pizza
« Reply #7 on: November 08, 2018, 01:06:23 AM »
"In theory, theory and practice are the same. In practice..."    :-D
In grams we trust.
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Offline kkgator

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Re: The physics of pizza
« Reply #8 on: February 11, 2019, 01:16:29 PM »
Shouldn't they have conducted their experiments in Napoli the undisputed hometown of the Margherita?  I am skeptical of their data having made pizza in Rome :-D

Offline Fiorot

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Re: The physics of pizza
« Reply #9 on: February 11, 2019, 06:15:12 PM »
I have a head ache.

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