Book Larder Presents: The Modernist Pizza Experience


Join Francisco Migoya, head chef and co-author of Modernist Pizza, for a once in a lifetime opportunity to experience a cooking class in the famed Modernist Cuisine lab. The Bellevue lab is home to their state-of-the art research kitchen, photography and visual engineering studios, and full machine shop.  Enjoy a guided tour of our facilities before Chef Migoya leads you through an in-depth 75-90 minute class that shows you every step of the pizza process, from how to use one dough for various pizza styles to the best ways to reheat your leftovers (if you have any!) To find out more, visit here.

Ticket includes one copy of Modernist Pizza, signed bookplate, 2022 Modernist Pizza calendar and admission for one into the class.

Ticket does not include travel, accommodations, or any other fees. Students are required to present proof of COVID-19 vaccination + valid ID at the start of event. Failure to do so will result in a cancellation of ticket, and a refund or store credit will not be issued. Examples of valid proof of COVID-19 vaccinations are: vaccination record card, digital or physical WA state certificate of vaccination from, or a verified electronic medical record printout from a medical provider. Students will also be required to wear masks during the non-eating portions of class.

Women in Pizza Panel

It’s no secret that the hospitality industry is male dominated, and the pizza scene is no exception. Enter Women in Pizza, an organization devoted to empowering more women to embark on a career in the pizza industry! Join Modernist Cuisine Publisher and Editorial Director Stephanie Swane for an interview series with Women in Pizza highlighting some of their biggest champions. The series kicks off on Wednesday, October 20th from 2-3 PST with Stephanie Swane moderating a pizza panel featuring Nicole Bean, Shealyn Brand, Giorgia Caporuscio and Nicole Russell. Mark your calendars and join our Instagram live interviews that highlight their personal experiences as a woman in the pizza industry.

10/20: Women in Pizza Panel featuring- Nicole Bean, Shealyn Brand, Girogria Caporuscio and Nicole Russell, moderated by Stephanie Swane

10/27: Shealyn Brand, Pizza Influencer, and Stephanie Swane

11/17: Nicole Russell, owner of NYC’s Last Dragon Pizza, and Stephanie Swane

12/1: Giorgia Caporuscio, partner and owner of Don Antonio, and Stephanie Swane

12/15: Nicole Bean, pizza consultant and owner of Pizaro’s Pizza, and Stephanie Swane

The World’s Most Ubiquitous Food: Exploring Pizza’s Cultural Signifigance

Ask anyone what their favorite food is, and there is a good chance they’ll say, “pizza.” But just how did this simple food become such a cultural phenomenon, capturing not just the hearts and stomachs of Americans and Italians, but folks all across the globe? Join head chef and co-author Francisco Migoya for a deep dive how pizza became one of the world’s most popular and beloved foods. The talk will be followed by a pre-recorded 10 minute Neapolitan pizza demonstration.

Registration includes admission to the virtual event, a 2022 Modernist Pizza Calendar & access to a recording of the event. Book Larder will also share a special discount code for Modernist Pizza with attendees at the virtual event. Register here.

Modernist Pizza & Stoup Brewing

Modernist Pizza co-author/head chef Francisco Migoya and Stoup Brewing co-owner Lara Zahaba will give advice for pairing pizza and beer. Grab a four-pack of 00 Pilsner from Stoup, order or make pizza, and learn which beers pair well with different types of pizza. Register here.

Book Larder Presents: Modernist Pizza

After 4 years of research, thousands of miles traveled, and countless calories consumed, the wait is finally over. Join Francisco Migoya, head chef and co-author of the James Beard Award Winning Modernist Bread for an overview of the newest release to the Modernist Cuisine library, Modernist Pizza. Modernist Pizza is the definitive guide to one of the world’s most popular foods. 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.

Learn more here.


Milk Street Virtual Class

Learn how to ditch the delivery and make phenomenal pizza in your own home. Join Modernist Cuisine head chef and Modernist Pizza coauthor Francisco Migoya for a 75-minute class where he’ll guide you through making a four-cheese thin-crust pizza with homemade ricotta. This class is perfect for all skill levels and will have you on your way to becoming your family’s resident pizza maker.

Learn more here.