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Pizza Science, Remembering E.O. Wilson And Richard Leakey. Jan 7 2022, Part 2

Science Friday

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Do You Know Which One Is Different?

The amount of water is what a baker will call the hydrateon percentage. In naples, they would say none. They put no oil or fat of any kind into their dough. We've found that if you put a tiny amount, one %, it actually makes the crust significantly a higher volume and means it puffs up better. That's probably because it effectively lubricates the process of the bubbles of forming.

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