Modernist Pizza

Modernist Pizza is a comprehensive four-volume work that explores the science, techniques, and history of pizza making. The collection includes three main volumes plus a kitchen manual, totaling over 1,700 pages of detailed instruction and research. Volume 1 covers the global history of pizza and guides readers through the science of ingredients and equipment. Volumes 2 and 3 provide technical instruction on dough-making methods, ingredient selection, and recipes for both traditional and innovative pizza styles. The included wire-bound kitchen manual serves as a practical companion for both professional and home pizza makers, with reference tables and condensed recipes designed for use in a working kitchen. This encyclopedic work represents a significant contribution to culinary literature, examining pizza as both a cultural phenomenon and a technical craft. Its scope and depth establish it as a definitive resource for understanding pizza in all its forms.

Readers describe this as the most comprehensive pizza reference ever created, with meticulous research and testing of ingredients, techniques, and equipment. The photography and production quality receive frequent mentions. Likes: - Deep scientific explanations of dough chemistry and fermentation - Historical research and regional pizza style documentation - Equipment testing and recommendations - Troubleshooting guides for common pizza-making problems Dislikes: - $425+ price point puts it out of reach for many - Size and weight (36+ pounds) make it impractical for kitchen use - Some find the scientific detail excessive for home cooks - Several note the recipes are complex and time-consuming Ratings: Amazon: 4.6/5 (89 reviews) Goodreads: 4.7/5 (23 reviews) Reader quote: "The depth of research is incredible but this feels more like a textbook than a cookbook. Not for casual pizza makers." - Amazon reviewer

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🍕 The book weighs an impressive 35.2 pounds across its volumes, making it one of the heaviest cookbooks ever published. 📚 Authors conducted research in 250+ pizzerias across 11 countries to compile their findings, traveling over 100,000 miles during their investigation. 📸 The work contains more than 1,000 recipes and is illustrated with over 3,700 stunning photographs taken specifically for this publication. 🔬 Nathan Myhrvold, one of the authors, holds a PhD in theoretical physics from Princeton and was previously the Chief Technology Officer at Microsoft. 🗓️ The research and development for Modernist Pizza took over four years to complete, with testing of thousands of pizzas in specialized cooking facilities.