Pizza

November 5, 2018

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 […]

March 17, 2018

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. […]

April 19, 2013

Five Additional Uses for Your Baking Steel

In our quest to create the perfect baking steel for mimicking the results obtained by a traditional wood-fired oven, ultimately achieving pizza bliss, we also tested other uses for such a device. We examined several possibilities, including hot and cold preparations. Because the baking steel is 22 lb of highly conductive thermal mass, it can […]

April 16, 2013

Build the Perfect Pizza in 12 Steps

You can build a great pizza if you master three crucial elements: making the dough, creating the toppings, and baking the pizza. Stretching out pizza dough is a delicate art that rewards patience and practice. Topping a pizza is all about balancing an ideal ratio of dough to toppings that allows the pizza to cook […]

April 15, 2013

Introducing the Modernist Cuisine Special Edition Baking Steel

We love Neapolitan-style pizza. With its bubbly crust cooked to perfection, it is held to high esteem in the pizza world for good reason. The trouble is that home ovens don’t reach the scorching 800 °F used to create a blistering crust in a wood-fired oven. We researched this problem and in Modernist Cuisine shared […]

November 5, 2012

Pizza Trial and Error

When I set my sights on a topic, I tend to get a little obsessed. This summer, that topic was pizza, and my obsession was in full force. My interest in homemade pizza started with a chapter of the book The Kitchen as Laboratory in which culinary inventor Thomas M. Tongue, Jr. describes a method […]

October 31, 2012

Get Gourmet Pizza in Your Home Oven

Have you ever waited six hours for pizza dough to rise, only to have the pizza burn in the oven while the crust remains stubbornly uncooked? This week on MDRN KTCHN, Scott Heimendinger, our Director of Applied Research, and CHOW.com bring you tips for saving time and circumventing just such disasters. Scott explains one of […]

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