Modernist Pizza

Modernist Pizza is a massive multi-volume set published in 2021 by The Cooking Lab, comprising two main volumes plus a recipe manual and a kitchen manual. The complete set retails for around $425, consistent with the pricing model established by Myhrvold's earlier 'Modernist Cuisine.'

It covers both exhaustively. Myhrvold and Migoya travel to Naples to study traditional Neapolitan pizza alongside deep dives into New York, New Haven, Chicago, Detroit, and Roman styles. The team also examines pizza traditions in Brazil, Argentina, and other global variations, making it the most geographically comprehensive pizza reference published to date.

While the set does include scientifically rigorous techniques involving precision thermometry, dough hydration calculations, and ingredient analysis, Myhrvold and Migoya deliberately provide adapted recipes for home cooks who don't have commercial ovens or specialized gear. However, the books are oriented toward serious enthusiasts willing to invest significant time and some specialized tools.

Modernist Pizza follows the same oversized, photographically lavish format as the five-volume 'Modernist Cuisine: The Art and Science of Cooking' (2011), applying the same empirical, science-driven approach to a single subject. Like its predecessor, it challenges conventional wisdom—for instance, Myhrvold controversially argued that many 'rules' of Neapolitan pizza dough are based on tradition rather than verifiable food science.