Kyle Harrison
research-paper
The Physics of Baking Good Pizza
TL;DR — Physicists work out from heat transfer why a pizzeria’s brick oven bakes a pizza in two minutes and a home metal oven can’t match it.
arXiv:1806.08790, by researchers at CNR-SPIN Rome and Argonne National Laboratory with a food anthropologist. After a short history of pizza, they derive baking times from basic thermodynamics for a wood-fired brick oven and a modern metal home oven, at a level accessible to undergraduates.
What it is: a playful but real physics paper (later published in Physics Education).
Where this came from
- r/obscurePDFs post, February 2021 — “The Physics of baking good Pizza (2018)”. Routing record: The obscurePDFs Subreddit
- Link as posted: https://arxiv.org/ftp/arxiv/papers/1806/1806.08790.pdf
- Archived copy (Google Drive): Google Drive
10 pages. A copy is archived locally against link rot; the header links the original source.