The Science of Better Gluten Formation – In Pizza!

Pizza with potato, onion, and salami on a thin and chewy pizza crust

All about the science of gluten formation and kneading in dough – in relation to pizza! How gluten bonds are formed, how kneading facilitates rising, and how to create a regular or loose crumb. Plus some suggestions for fresh produce pizza toppings, including my favourite: fresh zucchini and corn pizza.

Caramelized Onion and Potato Tart

SLice of onion potato tart with whole tart in background and a glass of rose

A free form caramelized onion tart robust with potatoes and brightened with crème fraiche and thyme. Plus the scientific key to perfect caramelized onions with the Maillard reaction.

Radicchio and Caramelized Onion Flatbread

Baked and cut radicchio flatebread

A chewy, thick crust flatbread pizza with creamy cheeses, sweet onions, and seasoned radicchio. And some notes on flavours in dough – because of yeast!

Kale and Goat Cheese Quiche

Lots of earthy kale and onion flavors balance with spots of bright, creamy goat cheese in this quiche with a flaky crust.