Modernist Pizza

Modernist Pizza

Author	Nathan Myhrvold, Francisco Migoya
Language	English
Publisher	The Cooking Lab
Publication date	October 19, 2021
Publication place	United States
Media type	Print (hardcover)
Pages	1708 pages
ISBN	978-1734386127
Preceded by	Modernist Bread
Website	modernistcuisine.com/books/modernist-pizza/

Modernist Pizza is a 2021 cookbook by Nathan Myhrvold and Francisco Migoya. The book is focused on pizza, its history and baking techniques, and a guide to the science behind it.

Structure

Modernist Pizza consists of three volumes and a manual: ^[1]

1. Volume 1: History and Fundamentals ("research into pizza’s history and place in the world at large, plus our guide to top pizza destinations. It also covers the science of pizza dough ingredients and pizza ovens.")
2. Volume 2: Techniques and Ingredients ("detailed information about pizza-making techniques and the fundamental components of pizza: dough, sauce, cheese, and toppings.")
3. Volume 3: Recipes ("foundational recipes for every pizza style in the book with both iconic pizzas and pizzas with innovative flavor themes. It wraps up with information on how to serve and store pizza.")
4. Kitchen Manual ("412-page wire-bound kitchen manual, plus reference tables")

Reception

The book received positive reviews. The Cooking World called it "a fabulous multivolume set that captures Pizza's global history, culture, and styles and gives both professional and home pizza makers the tools to refine their skills and become an innovator of their craft." ^[2]

References

1. "Volumes". Modernist Cuisine. Retrieved 19 March 2022.
2. "Modernist Pizza Review | The Cooking World". www.thecookingworld.com. Retrieved 19 March 2022.

External links

• Modernist Pizza Podcast