The science of heat transfer confirms the wisdom of Italian pizzaiolos.
Connoisseurs of pizza know that there’s something special about a pizza cooked in a traditional wood-fired brick oven. But what is it that makes such a pie so much better than one cooked at home in a domestic oven?
While sampling the local pizza in Rome, physicists Andreas Glatz and Andrey Varlamov asked themselves this very question. But they were not content to speculate — being scientists, they decided to investigate it scientifically. Read more in Inside Science.