The Science of Pizza

What makes the perfect dough? Why does cheese melt the way it does? How do herbs, tomatoes and microbes shape the flavours of everyone's favourite food? Join Josh Smalley, scientist and The Great British Bake Off finalist, for an interactive exploration of pizza-making.

Through live demonstrations, Josh slices into the science behind every pie, from fermentation to gluten development and the power of heat, revealing the science at work as we mix, stretch and bake.

Discover how aromatic compounds in herbs create flavour, how tomatoes ripen and develop sweetness and take a microscopic look at the yeasts that bring dough to life.

Packed with experiments and data-led explanations, this event shows how chemistry and gastronomy combine to create one of the world’s favourite foods.