Chemistry confections: savoury
Talk | Chemistry, Food & Drink, Materials
The kitchen is a chemical laboratory to experiment with colours, flavours and textures. Look behind your savoury menu to explore the science of cooking with experimental chemist Jess Crompton and sustainable and creative chef, Jonas Lodge. Pick up some top tips to tantalise the tastebuds and impress the eyes while examining the colour palette of your menu. Come back on Monday 18 October for the sweet option!
Supported by the Royal Society of Chemistry
Watch the recording of this live public event held on
11 October 2021 at IF Oxford
Pizza dough recipe
625g 00 flour
1-2g dried yeast
5g sugar
7.5g salt
250g full fat milk
25g olive oil
25g double cream
Mix flour, yeast, sugar and salt by hand, then add milk to form a dough.
Add olive oil and cream, then knead for 20 minutes.
Leave to rest overnight.
Divide into 75g dough balls.
Roll out dough to 30cm in diameter, cover with toppings and cook for 10-15 minutes at 240°C (fan 220°C) or as hot as the oven goes.
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