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Friday October 25, 2013 MYT 11:12:00 AM
Friday October 25, 2013 MYT 11:55:47 AM
A mathematician has worked out the formula for baking a pizza with a crispy crust and the right balance of toppings. - AFP
Scientist comes up with mathematical equation for the perfect pie.
A MATHEMATICIAN in Britain has come up with a scientific formula that claims to decode the secret to making the perfect pizza pie.
The key, says Dr. Eugenia Cheng of the University of Sheffield, is the topping-to-base ratio and the thickness of the crust.
In other words, baking a pie with a crispy crust and the right balance of toppings.
The formula uses variables such as “d” to designate the volume of dough and “t” for the volume of topping.
The study, released earlier this month, was commissioned by British restaurant chain Pizza Express in a bid to understand why their larger 36cm pies were outselling the classic 28cm pizzas.
The overarching conclusion? Smaller pies tend to have thicker, breadier crusts which increase the odds of turning soggy under the weight of sauce and toppings, Cheng told Co.Design .
Larger pizzas with larger surface area, however, allow for more even distribution of toppings while a thinner dough makes for a crispier crust.
If you’re willing to risk a soggy crust for the sake of more pepperoni, however, opt for smaller pizza, as Cheng’s calculations show that a median bite from a 28cm pizza has 10% more topping than a 36cm pie.
It’s not the first time scientists have been recruited to come up with a mathematical equation for cooking the perfect food. According to the Royal Society of Chemists in Britain, the recipe for a perfect grilled cheese sandwich involves melting 50g of a hard cheese like cheddar on a slice of white bread, placed exactly 18cm away from the heat source of the grill, at a temperature of 115°C for four minutes. – AFP Relaxnews
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