Squishy, Gooey, Stretchy: The Science of Making Pizza
Holiday Lecture for Families

On December 15, 2007, over 750 children, parents, and other curious community members visited Harvard University to explore the science of making pizza at our annual Holiday Lecture. Professor Howard Stone and Postdoctoral Fellow Amy Rowat led the audience down to the molecular level to explain how different components contribute to the materials properties of cheese and pizza crust. Children in the audience helped demonstrate how the networks of molecules that are formed in cheese and pizza crust contribute to their stretchy and chewy properties.

David A. Weitz (Physics & Applied Physics)
Cynthia M. Friend (SEAS)
Howard A. Stone (Harvard), and
Amy Rowat (Harvard)
Harvard MRSEC (DMR-0820484)