Have you ever waited six hours for pizza dough to rise, only to have the pizza burn in the oven while the crust remains stubbornly uncooked? This week on MDRN KTCHN, Scott Heimendinger, our Director of Applied Research, and CHOW.com bring you tips for saving time and circumventing just such disasters. Scott explains one of our favorite tricks: baking on a steel sheet. He also shares his own recipe for pizza dough using an encapsulated leavening agent. In Modernist Cuisine at Home, we include many recipes for pizza dough, sauces, and ideas for toppings. With all the different combinations, you could eat pizza for a month and never eat the same thing twice!
Interested in trying out Scott’s technique? Click here for information on using encapsulated leavening agents.