For more information see the Modernist Cuisine website.

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.

Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it’s an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.

Other cookbooks by this author

• The Elements of Dessert
• Food & Drink: Modernist Cuisine Photography
• Frozen Desserts: A Comprehensive Guide for Food Service Operations
• The Modern Café
• Modernist Bread (Indexed - Read Notes): The Art and Science
• Modernist Bread at Home
• Modernist Bread at Home German Edition
• Modernist Bread, Volume 1: History and Fundamentals
• Modernist Bread, Volume 2: Ingredients
• Modernist Bread, Volume 3: Techniques and Equipment
• Modernist Bread, Volume 4: Recipes I
• Modernist Bread, Volume 5: Recipes II
• Modernist Cuisine: The Art and Science of Cooking
• Modernist Cuisine: El Arte y La Ciencia de La Cocina
• Modernist Cuisine: The Art and Science of Cooking (with Stainless Steel Slipcase)
• Modernist Cuisine (German)
• Modernist Cuisine at Home
• Modernist Cuisine at Home Spanish Edition
• Modernist Cuisine at Home. Ediz. Italiana: English & Italian Edition
• Modernist Cuisine at Home: German Edition
• Modernist Pizza
• Modernist Pizza French Edition
• Modernist Pizza, Volume 1: History and Fundamentals
• Modernist Pizza, Volume 3: Recipes
• Modernist Pizza, Volume 4: Kitchen Manual
• The Photography of Modernist Cuisine