A materials scientist with a yeast allergy set out to make a yeast-free pizza dough that still rises like a classic Neapolitan pie. Now, in a new paper published March 22 in the journal Physics of ...

Add Yahoo as a preferred source to see more of our stories on Google. There are few scientific disciplines which seem further from one another than food science and plastic polymer creation, but it ...

The star ingredient responsible for an airy, bubbly pizza crust is yeast. As cells that eat sugar and convert into carbon dioxide, yeast is what makes dough rise – yet Italian scientists have ...

In standard pizzas, yeast produces bubbles during fermentation, which causes the dough to rise and develop an airy texture. Manuel Sulzer via Getty Images Ernesto Di Maio can’t eat standard pizza. The ...

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Breakthroughs, discoveries, and DIY tips sent six days a week. Terms of Service and Privacy Policy. There’s nothing quite like biting into a bubbly, warm, saucy ...

Ernesto Di Maio is severely allergic to the yeast in leavened foods. "I have to go somewhere and hide because I will be fully covered with bumps and bubbles on the whole body," he says. "It's really ...