Roll over, sourdough. Italian scientists develop a new way to rise pizza dough - North Country Public Radio

Bread geeks, take note! The new technique, developed in a lab in Naples, involves the smart application of materials science and physics to make airy, bubbly dough without fermentation.

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 … [+5803 chars]

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