Modernist Pizza

Product Information

Volume 2: Techniques and Ingredients ("detailed information about pizza-making techniques and the fundamental components of pizza: dough, sauce, cheese, and toppings.") You'll find innovative sauces, cheeses, and flavor combinations, as well as recipes for a range of styles, including New York, artisan, deep-dish, Brazilian thin-crust, focaccia, al taglio, and Detroit-style doughs, plus gluten-free variations. They also dig down into the history of pizza, and it's fairly clear that what today is sold as Real Neapolitan Pizza is a rather new invention, and differs in fundamental ways from what was made in Naples throughout history. A decent case can be made for the view that pizza conquered the world from New York, rather than from Naples.

Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There’s never been a better time to make pizza. Nathan Myhrvold, founder of The Cooking Lab, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom. Spread the sauce evenly over the dough, but leave the outermost 2.5 cm / 1 in of the perimeter dry. Modernist Pizza is the definitive guide to the world’s most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. In 1927, the Saturday Evening Post published America’s first pizza recipe. Its author, George Rector, included it in his Cook’s Tour column, describing the pizza as “part of a typical Tuscan meal.” Again, the toppings were tomatoes, anchovies, mozzarella and olive oil.

Publishers Text

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.")

This is the pizza book I wish I could have had the time to research and write. Nothing else like it out there. I mean if you are looking for good pizza books, Dan Richer's The Joy of Pizza is *phenomenal* and Ken Forkish’s Elements of Pizza is very good, but Modernist Pizza is a different beast. Not really a cookbook or a book to teach you how to make pizza (it does that incidentally almost, not really the main point). Experiments, “modernist” ingredients and recipes, myth busting, historians and archivists involved, frankencheese, etc... Very unique.Michael says: I usually use King Arthur Bread Flour because it’s easy for me to get locally. In Paris, I use regular King Arthur Unbleached All-Purpose Flour, which Dorie brings over for testing her recipes. Over 550 step-by-step photos illustrate important details of nearly every technique and fundamental recipe in the book. These visual guides will walk you through the ins and outs of shaping dough, making cheese, applying sauce, and more, plus how to troubleshoot common problems at every stage of the pizza-making process. And of course we’re going to talk about Italy … but what is there to say that hasn’t been said already? A lot it seems! We’ll hear from modern day masters, a chef in Rome applying modernist techniques to toppings, as well as the making of “mountain pies” in the hills between Venice and the Dolomites. Stretch and flatten the dough on a floured work surface by using your fingers to press the middle of the dough flat, and then work the dough outward. Leave a narrow ridge along the perimeter of the dough. 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.