Modernist pizza (3 vols.) de Francisco Migoya

Modernist Pizza is the definitive study of one of the world's most popular foods. After more than four years of research, Modernist Pizza tells the story of pizza as it has never been told before. The book is the culmination of our findings and discoveries in the delicious and varied world of pizza, including, for the first time, a chapter on travel.

Modernist Pizza is for anyone who enjoys this food, whether you are a professional pizzaiolo or just starting out making pizzas. Professional and domestic ovens (and equipment) were used to develop the recipes in this book. Inside you'll find photographs and illustrations that will be extremely useful, as well as guides to choosing your equipment, working out where to start with the dough recipes and making your own pizzas. Modernist Pizza explores every aspect of pizza. Volumes 1 and 2 cover the science, history, fundamentals and ingredients of pizza, our travels and the techniques involved. Volume 3 is dedicated to recipes from around the world, both traditional and innovative.

And the Kitchen Manual makes the recipes easy to use. Modernist Pizza includes recipes to satisfy any pizza craving, from the traditional margherita to reinvented takes on classic flavours, such as our Hawaiian pizza with Kalua pork. You'll also find sauces, cheeses and innovative flavour combinations, as well as recipes for all kinds of dough: Neapolitan, New York, artisan, New York square, deep pan, thin crust, Brazilian thin crust, focaccia, high-hydration al taglio and Detroit style, plus gluten-free variants.

About the authors:

Francisco Migoya, head chef at Modernist Cuisine, is co-author of Modernist Bread and Modernist Pizza. Together with Nathan Myhrvold, he leads culinary research and the development of new techniques and recipes. Migoya, an innovative pastry chef, wrote The Elements of Dessert (John Wiley & Sons, 2012), which won the International Association of Culinary Professionals cookbook award in 2014.

He has been recognised as one of the best pastry chefs and chocolatiers in the USA, with awards including the Artisan Master Pastry Chef Medal (2013) from the Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Before joining the Modernist Cuisine team, Migoya was an instructor at The Culinary Institute of America, where his teaching areas included bread, viennoiserie, pastry and culinary science.

Nathan Myhrvold, is the founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine and the forthcoming Modernist Bread: The Art and Science. He regularly pushes the boundaries of culinary science as a chef, scientist, photographer and writer.