The Physics of baking good Pizza

TL;DR

This paper explores the physical principles behind baking pizza, deriving simple models for baking times in different oven types using thermodynamics, making the physics accessible to undergraduates.

Contribution

It provides a novel, simplified thermodynamic analysis of pizza baking times for both brick and metallic ovens, connecting physics with culinary practice.

Findings

Derived baking time formulas for brick and metallic ovens

Applied thermodynamics to real-world cooking scenarios

Made physics concepts accessible to undergraduates

Abstract

Physical principles are involved in almost any aspect of cooking. Here we analyze the specific process of baking pizzas, deriving in simple terms the baking times for two different situations: For a brick oven in a pizzeria and a modern metallic oven at home. Our study is based on basic thermodynamic principles relevant to the cooking process and is accessible to undergraduate students. We start with a historical overview of the development and art of pizza baking, illustrate the underlying physics by some simple common examples, and then apply them in detail to the example of baking pizza.