What Does Gluten Look Like? And The Science of Pizza | Pizza | What's Eating Dan?

This week Dan explores the science of pizza. He delves into pizza dough science (and reveals what gluten looks like!) to illustrate why a slow fermented pizza crust tastes so much better.

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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[sameliterally]

I seriously would have no problem with Dan teaching me about food every single day. I love this series.

[jaskey]

My first pizza was putting ketchup and kraft cheese on a slice of bread and microwaving. Dan's early pizza was gourmet in comparison.

[Outwardpd]

You've literally saved this channel

[rubynunez]

As someone who's a big fan of science and food, i gotta say I LOVE this series! super cool and super helpful to know the why of all these tips & tricks

[rjstephens]

"I tend to eat it right away and really just burn my mouth" No truer words have ever been said about making homemade pizza.

[babayaga]

Babish sent me here. Goddamn he was right your vids are incredible. Im already addicted

[MsAmandolin]

That pizza looked amazing!! Making good pizza dough has been a goal of mine for a bit. The texture has been great - crispy, chewy. The flavor has been okay. I never thought about it needing time. This also makes it a lot easier to have homemade pizza on a weeknight. Dough on Sunday - pizza on Tuesday.

[ronwelkert]

Washing/rising the dough and the refrigerated one really made you understand the softness of the gluten. Great Idea.

[GlenAndFriendsCooking]

In our home oven we use that *SuperPeel canvas lined peel - works really well in a home oven... not so much in our wood fired oven. #LeGourmetTV

[derhuhn]

One of the best Series on your Channel! Keep it up!

[jefferyzielke]

I am loving the content. I want to say thank you. This channel is making a huge difference in my kitchen.

[adriandoko]

I was born into the business and after numerous concepts folded I found this was the key to longevity and respect...It takes time to perfect things, regardless of cookie cutter concepts, timing is everything and you can't rush perfection!

[spaaske]

For anyone wanting to do this, please cover your dough when you let it come to room temperature. It's not so nice when you let it rest one hour and the top's all dried out :)
Amazing video by the way <3

[bjmurray]

I'll never do this, but I really like listening to and watching Dan do it.

[Aliciente]

I am really enjoying all of your videos, Dan, and I look forward to many more. Thanks.

[susankingcs]

I have been among pizza just like this for years! I like to leave it in the fridge for 3 days as it seems to be the soft spot for me! Chewy, flavorful and by far the best!

[HongKongBlog]

Wow just binge watched all of this show, my favourite cooking info right now, love the science aspect and actually understanding why things work! Would you be able to do tomato sauce also? We have a good recipe that involves cooking for 40 minutes and it tastes amazing but im curious to know why.

[dystopianparadise]

been using this method to make pizza dough ever since I learned it from my mother, it's result's are phenomenal.

[greathornedowl]

Thanks, Dan, such a great teacher. Pizza, such a guy food. I've taken other routes but settled on good frozen pizza (Brewpub Lotza Mottza) and a Wisco pizza oven.

[eugenetswong]

Dan & team, thanks for sharing the gluten info on what happens after 3 days in the fridge.