Inside the Factory: Pizza
Gregg Wallace is in Italy, at an enormous pizza factory where they produce 400,000 frozen pizzas each day.
Meanwhile Cherry Healey is asking if mozzarella – the traditional choice for pizzas – is also the scientific best bet. She finds that not all cheeses are equal, and that to melt well they must sit in a pH zone between 5 and 5.9.
Historian Ruth Goodman is investigating the technology that allows frozen foods like pizza to be transported across the globe. 150 years ago we were all ‘locavores’, eating locally sourced food.
720p BBC BBC | Inside The Factory: Series 5 Comedy Economics Health Mystery Philosophy Science and Technology Society