Roll over sourdough. Italian scientists develop a new way to rise pizza crust

Those who are allergic to yeast but still crave a pizza every now and then may get a rise out of this report: A materials scientist at the University of Naples Federico II has led a team of researchers to develop a yeast-free pizza dough. The results of the study were published in the Physics of Fluids journal. David Hu, a professor in the School of Biological Sciences and the George W. Woodruff School of Mechanical Engineering, and an adjunct professor in the School of Physics, was not involved in the study, but weighs in on the function of yeast in pizza dough, .