Many people love the idea of saving time in the kitchen, so making a big batch of dough and keeping the leftovers for later feels like a clever shortcut. After all, it seems simple. Mix today, cook ...

A materials scientist with a yeast allergy set out to make a yeast-free pizza dough that still rises like a classic Neapolitan pie. Now, in a new paper published March 22 in the journal Physics of ...

Making dough ahead of time might seem convenient, but leftover dough loses elasticity and becomes tougher due to moisture migration and gluten network changes. This impacts cooking, leading to denser ...