A LITTLE NAPOLI. A LITTLE THERMODYNAMICS.

Go inside the dough.

Change a recipe. Fire the oven. Question everything.

EXPERIMENTAL MODEL ↗

LIVE DOUGH CROSS-SECTION

Neapolitan / 01

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2,304 thermal cells

100%

Drag to rotate · scroll or pinch to zoom · two fingers or Shift-drag to move.

CENTER CENTER-TO-EDGE SLICE · VERTICAL SCALE ENLARGED OUTER EDGE

Illustrative pores · shared seed 42

Bake timeminsec10 sec–40 min

0:001:30

DOUGHOVEN SPRINGSETTINGCRUST

Rim height—INITIAL GEOMETRY

Rim core—INTERNAL TEMPERATURE

Water lost—OF DOUGH + TOPPING MASS

Surface browning—MODEL PROGRESS

Charring severityTop 0% · Base 0%0% = none · 100% = blackened. Average severity, not burned area. Heuristic.

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WHAT’S HAPPENING IN THERE?

One change. A different pizza.

Pin this bake, then change a variable.

ELEVEN STYLES. ZERO SACRED COWS.