Modernist Pizza is on Sale Now

Pizza is one of the most beloved foods in the world—the whole month of October is even dedicated to it in the United States. This National Pizza Month, we couldn’t be more excited to release Modernist Pizza, which is now officially on sale. Some retailers are experiencing fulfillment delays, however orders placed through Modernist Cuisine Shop are shipping now.

Our story of pizza is told across three volumes plus a kitchen manual, comprising 1,708 pages. It is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. In Modernist Pizza, you’ll find 1,016 recipes for both traditional and innovative pizzas across the globe. The recipes, along with the techniques, were developed with both professional and home ovens and equipment in mind.

While conducting research for the book, our pizza travels took us all over the world. Given pizza’s global history, we wanted to communicate our story of pizza to as many people as possible. That’s why we’re thrilled to share that Modernist Pizza will be published in French, German, Italian, and Spanish in May 2022. We’ll announce a preorder date later this year.

We also have a lot of other exciting updates to share with you that coincide with the launch of Modernist Pizza. You can expect more to come from us in the following months, but for now we’re excited to share a new collaboration, photography series, and updates about Modernist Pizza Podcast.

A Pizza + Beer Collaboration with Stoup Brewing

Like us, we know a lot of people obsess over a fantastic pizza and beer pairing. Some foods and drink just go together. There’s pasta and wine, and there’s pizza and beer. We are incredibly excited to have partnered with local Seattle brewery Stoup Brewing to celebrate the launch of Modernist Pizza with a special beer release—the 00 Pilsner. Inspired by the 00 flour prized by pizzaioli, this beer is a dry-hopped Italian pilsner developed to pair well with pizza. The can design is a collaboration between our Modernist Cuisine team as well as the Stoup Brewing team and showcases a levitating photo of Neapolitan pizza from Modernist Pizza.

You can find the beer on tap at Stoup Brewing’s locations in Ballard and Kenmore. The limited-edition four-pack of 00 Pilsner 16-ounce cans sells for $13.99 and can be found at craft beer retailers around Seattle.

Modernist Pizza Podcast is Coming Soon

Shortly after our last book, Modernist Bread, was published in 2017, we launched Modernist BreadCrumbs podcast. We wanted another way for our readers and bread bakers to learn as much as they could about bread making and the science, history, and stories behind it. We’re thrilled to share that once again, we’ll be releasing a podcast to go along with our newest book, Modernist Pizza. We’re excited to be teaming up with Michael Harlan Turkell who produced Modernist BreadCrumbs and who will host Modernist Pizza Podcast. Each episode of Modernist Pizza Podcast will feature in-depth interviews with Nathan, head chef Francisco Migoya, and some of the many people who are working to shape pizza’s future. The first of eight episodes will debut at the end of October with new episodes airing each week.

Modernist Pizza Podcast has some amazing sponsors including Ooni, Miyokos Creamery, King Arthur Baking, Banza, Baking Steel, and Gustiamo. It will be available for listening online and on platforms including Stitcher, Spotify, and Apple Podcasts. We’re also excited to partner with artist Jenny Acosta for the show’s artwork.

A New Pizza Photography Series

To coincide with the launch of the book, a collection of 10 pizza-centric photos from Modernist Pizza is now available for purchase at Modernist Cuisine Gallery by Nathan Myhrvold. Each photograph showcases a different aspect related to pizza, whether it’s the location of a top pizza destination featured in our world travel guide, a specific ingredient, or pizza shown in an imaginative setting. The photographs are available from our galleries in Las Vegas, New Orleans, La Jolla, and Seattle, which ship worldwide.

We have more upcoming pizza content and virtual events in the works. If you haven’t already, join our mailing list or follow us on FacebookTwitter, and Instagram for more updates. And as always, we encourage you to share photos of your book and all of your pizza-making journeys by tagging your posts with #ModernistPizza.

Discover How You Can Contribute to Modernist Pizza

We’ve been hard at work for the last year learning everything we can about the art, science, and history of pizza. Now we want to hear from you. Today we launched an online research contributions portal that we hope will encourage you to join in on our research process. Whether you love diving deep into research as much as you love Chicago-style deep-dish pizza, have decades of pizzaiolo wisdom, or are a bibliophile with a love of old cookbooks, we hope to connect with you. By visiting this new page on our website, you will be able to see some of the current research topics we’re investigating and discover how you can contribute to Modernist Pizza. Your knowledge, research skills, obscure collections—even your old photos—could help us tell the story of pizza and even land you a copy of our upcoming book.

Nathan and the team are excited about connecting with new people who, like us, are passionate and curious about food. “At Modernist Cuisine, we’re known for doing in-depth work. We’ve been working on Modernist Pizza for a year. Now we want to tap the power of the internet to meet people who collectively know something that we don’t about pizza,” Nathan remarked when asked about the new knowledge-sharing portal. “Library research by members of our team has already turned up important information about pizza, but there are many people who speak languages that we don’t or who have incredible first-hand knowledge to share. I think connecting with these people is a cool way to write the history of pizza.”

Before submitting information through our portal, please carefully review the guidelines for each topic. Participants whose submissions are selected may receive copies of the 2019 Modernist Pizza wall calendar, The Photography of Modernist Cuisine, or Modernist Pizza, or even be listed as a contributor in Modernist Pizza to acknowledge your help. Submissions that meet the criteria will be evaluated by our team for quality, uniqueness, historical significance, and editorial interest. It’s possible that some selected submissions for research topics will be posted periodically so that you can see some of the most interesting submissions we’ve received so far. We also welcome questions about each topic in the comments sections.

Click here to visit our research contributions portal. We look forward to hearing from you!

Modernist Pizza is Underway

An interesting thing happens when you finish a book: people immediately want to know what’s next. If you step inside The Cooking Lab, it takes only one whiff to figure out what that is. It’s hard to disguise the familiar yet intoxicating aroma that radiates from the oven as tomatoes, melted cheese, and dough bake.

After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are busy conducting extensive research, testing long-held pizza-making beliefs, and working to understand the differences between different styles of pizza (as well as the best ways to make each one). This quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The culmination of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe as well as techniques that will help you make pizza the way you like it.

Why Pizza

We’ve known for some time that we wanted to tackle the subject of pizza in more detail because it’s something we love. It’s an idea that began with the Neapolitan Pizza Dough recipes in Modernist Cuisine at Home and was cemented when we started exploring the topic of pizza for Modernist Bread. Although that book spanned over 2,600 pages, we couldn’t include all the pizza-related information and recipes we wanted to without adding at least one more volume. Chicago deep-dish pizza, for example, didn’t make the cut, but not because we aren’t fans. It became clear that we needed to dedicate an entire book to the subject.

Pizza has so many of the things that we love in a subject. Making pizza takes a tremendous amount of skill, but it’s also full of creative possibility and, quite simply, a lot of fun. The story of pizza is one of science, history, invention, and tradition plus its share of mystique. Despite its ubiquity, there’s still a tremendous amount to learn and many questions that are waiting to be answered.

Historically, what we consider to be pizza originated in Italy. Most people say that the pizza we eat today is the descendant of 18th-century Naples street food that was mostly eaten by the poor. These pizzas had simple toppings: a little oil, some herbs, salt, onions. (The additions of tomatoes and cheese are believed to date to the late 19th century.) From Naples, pizza made its way to the United States, and subtly morphed into what most of us recognize as pizza today (in general terms at least) before being exported back to Italy in its new form.

Today, of course, you can get this Americanized style of Italian pizza in just about any country you visit. Over the course of its journey, what is essentially a flatbread loaded with toppings, became one of the most popular foods on the planet as different cultures developed new takes on pizza. At the same time there has been an incredible resurgence of traditional Neapolitan pizza. After 100 years, pizza from Naples—thin with sparse toppings and a bubbly crust— is spreading around the world once again along with lots of other local styles from around Italy.

From Neapolitan to Roman, New York to Detroit, each style of pizza has its own standards. And just about everyone has an opinion about what makes a pizza good, which makes the topic even more intriguing. Pizza really has become personal. What’s your favorite topping? Favorite style? Favorite pizza parlor? Thick or thin crust? Which flour is best? What type of water? What kind of oven? Is the best pizza in Italy? New York? Or somewhere else? Few foods in this world cause more heated discussion—just ask someone for their stance on Hawaiian-style pizza. To us, these fuzzy lines are part of what makes pizza so interesting. Personal preferences aside, our approach is to try to answer these questions objectively.

A New View of Pizza

There is still a lot for us to research and a lot of decisions to make, but we will stay true to the approaches we have used for all the Modernist Cuisine books. You can expect the same level of rigor and detail in our writing, illustrations, and photography as we attempt to tell the story of pizza in a way that hasn’t been seen before. Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet (or the size of the delivery box), we can promise that this book will deliver the complete story of pizza along with insights that will stoke your pizza obsession even more.

For now, we’re excited to reveal a few of the photographs that Nathan has taken so far. Making its debut at Modernist Cuisine Gallery, this special series of four images celebrates the fine art of pizza. Each piece of artwork captures ordinary pizza ingredients, techniques, and tools in a brand-new light.

Taken using innovative photography techniques and custom-built equipment, the images reveal a new view of pizza—and we mean that literally. In one suspenseful shot, a pizza cutter becomes a colossus bearing down on a pepperoni pie. It took 500 focus-stacked images to create this single image.

Our hope is that these images will surprise and delight everyone who loves pizza. For fans of Bread Pitt, the series also features a new portrait inspired by the work of Italian painter Giuseppe Arcimboldo. To get the photograph, Nathan worked with coauthor Francisco Migoya to sketch and construct a Neapolitan Man sculpture. Sitting on top of a torso made from a bag of Caputo 00 flour, the detailed face comes alive through a selection of carefully arranged pizza toppings—cloves of elephant garlic, Parmigiano Reggiano, prosciutto, chorizo, pepperoncini peppers, dried Calabrian chilies, black olives, garlic, cherry tomatoes, and fior di latte mozzarella—and is finished with a plume of herbs: basil, thyme, oregano, and rosemary.

This limited-edition series is part of the newest collection of artwork at the gallery, which is available now. For information on ordering art, contact the Modernist Cuisine Gallery team, and follow the gallery’s new Instagram account to see more images from the collection.

We would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.