It may not win the Nobel Prize, but new research by physicists at Monash University in Melbourne promises to unravel one of the culinary world’s most profound mysteries: What’s the best way to handle pizza dough?
Traditional pizza chefs toss flattened dough into the air, catch it with their knuckles, and spin it out in an ever-expanding circle. The scientists, who normally study nanophysics, carefully reverse-engineered this technique and found that the traditional approach — which requires a good bit of skill but stretches the dough with minimal effort — really does turn out to be better than kneading. The researchers are now trying to apply what they’ve learned to the field of microrobotics, in hopes of building machines that use similar motions to help surgeons repair blood vessels.
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