Modernist Pizza is the ultimate deep dive into one of the world’s most beloved foods. It is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. Nathan and our team traveled to over 250 pizzerias to learn local pizza styles from the world’s best pizzaioli and performed hundreds of experiments to test long-standing pizza traditions. Our intent was to convey pizza’s past while also pushing for a fresh future.
Modernist Pizza is for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it. We created it to be a resource for both professional and home pizza makers, including those who are new to pizza making altogether. The recipes and techniques in this book were developed with both professional and home ovens and equipment in mind.
We devoted years of our team’s time and traveled around the world to create a pizza education that can’t be found elsewhere. We conducted 500 experiments, our team of photographers took over 3,700 photos, and we paid close attention to the print-production details. The three-volume set spans 1,708 pages and is printed on high-quality art paper. A portable kitchen manual is also included so that you can take the 1,000+ recipes in the book anywhere. A red stainless-steel case completes the set. Such high-production quality is costly to write and produce, but we set out to make a book that anyone would be proud to own. We believe that it is a good value for the price; we hope that you will agree.
Modernist Pizza spans three volumes and is 1,296 pages in length. We also included a separate kitchen manual featuring the recipes and reference tables. Volume 1: History and Fundamentals lays the foundation of what’s to come, including pizza’s history, its many styles, and top pizza destinations around the world. In Volume 2: Techniques and Ingredients, we tackle the fundamentals of pizza making and include dough recipes for every style of pizza. There is also detailed information about each component of pizza: dough, sauce, cheese, and toppings. Volume 3: Recipes contains both traditional and innovative pizzas. It also covers the best ways to serve, store, and reheat pizza.
Modernist Pizza is housed in a durable red stainless-steel case. We like the durability of stainless steel—not to mention its super-sleek look. The case has tapered edges and spacers to prevent damage and make the volumes easy to access.
Modernist Pizza includes recipes for doughs, sauces, cheeses, toppings, and assembled pizzas. The dough and iconic assembly recipes are organized by pizza style. We also have a full chapter devoted to innovative assembly recipes that you can adapt to any pizza style. We designed our recipe format so that experienced pizza makers can dive right in, while even beginners can get a good assessment of what’s involved with each recipe and how to prepare to take on the challenge.
Yes, Modernist Pizza includes a 412-page wire-bound kitchen manual so that you can easily bring all of the recipes, plus reference tables, into the kitchen in one compact collection.
You can use this book no matter what kind of equipment you have. All the recipes in Modernist Pizza were developed for professional and home ovens, and include different mixing methods and mixers. The book also includes recipe guides that tell you where to start based on experience or how much time you have. Readeres of all levels will gain a deeper understanding of the pizza-making process, new time-saving options for common frustrations, and recipes for traditional and innovative pizzas.
We worked hard to make sure you can bake out of this book no matter what kind of equipment you have. All of the recipes in Modernist Pizza were developed for professional and home ovens as well as for different mixing methods and mixers.
We have made it our goal to include something for everyone who loves pizza in this book, which is why we created gluten-free versions of most of our pizza dough recipes. These gluten-free pizzas are some of the best we’ve ever tasted and the recipes took considerable effort to perfect.
We wrote the book so that it is self-consistent and functions as a whole set. Nearly every page includes references to material in other volumes. Like Modernist Cuisine and Modernist Bread, we have no plans to sell volumes separately, including the kitchen manual.
It’s available wherever fine books are sold. All of our books are available through the Modernist Cuisine Shop. You can find additional online booksellers who carry the book through our Buy page. If your local bookstore doesn’t carry it, they can order it from our distributor, Ingram, for retailers in North America, or from our distributor, Phaidon, for retailers outside of North America.
We recently announced that we’ll be publishing Modernist Pizza in French, German, Italian, and Spanish in May 2022. We have not determined if we’ll publish it in other languages but will share with our email subscribers if we do. Please subscribe to our email newsletter for updates.
Modernist Pizza is available where all fine books are sold, as well as through online booksellers throughout the world. This includes North America, South America, Central America, Europe, Africa, Asia, and Australia.