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What's Eating Dan? S1 • E4

Pizza | What's Eating Dan?

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Published on Aug 25, 2018

This week Dan explores the science of pizza. He delves into pizza dough science (and reveals what gluten looks like!) to illustrate why a slow fermented pizza crust tastes so much better.

Check out the recipe: https://cooks.io/2BRey11
Buy our winning baking steel: https://cooks.io/2Lg7Zo6
Buy our winning baking peel: https://cooks.io/2w2yitr

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Purchase our Science of Good Cooking Cookbook: https://amzn.to/2NPc1qc

Check out our Is it Bad? series with Hannah Crowley: https://www.youtube.com/playlist?list...

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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