Tips

How To Beat The 550° Limit in a Conventional Oven

by Mark on January 26, 2010

Working with a wood fired oven, you can easily get it over 900°F. Slide the pizza in, a minute and a half later, you can slide out a perfectly done, thin crust, Neapolitan masterpiece. If you’re stuck with a conventional oven that tops out at 500-550°F, you might think you can’t come close to a [...]

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Researchers Explore Physics of Pizza Dough Throwing

by Mark on April 23, 2009

Researchers working on standing wave ultrasonic motors (SWUMs), were trying to describe the physics involved when they realized that they operate on similar principles as pizza tossing. “The dough spins just like the rotor spins because the chef tosses the rotor just like the motor does; the differences between the two are just really in [...]

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