Modernist Pizza

Product Information

Season the pie with fresh basil, chili flakes, salt, and olive oil. Don’t forget to season the very edge of the crust, and give it a little drizzle of oil, too. Serve the pizza immediately.

When you are adding the oil to the mixer, try to pour the oil toward the center of the dough rather than to the outside of the dough. This helps keep it from sloshing around the bowl and makes it easier for the mixer to fully incorporate it into the dough. Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There’s never been a better time to make pizza. Specifications: consistently, plus lots of skill and attention. If you’re a pizza fan, even if you have no intention of making pizza, this book will describe your favorite food in an incredible way. If you hanker to make pizza at home or are even slightly intrigued, we encourage you to take the plunge. Over the last months, we have been making some of the 1000 recipes variations you can find in this collection. There are plenty of options to choose from traditional pizzas like Neapolitan Margherita and new twists on cult classics such as a Hawaiian pizza with Kalua pork.They also dig down into the history of pizza, and it's fairly clear that what today is sold as Real Neapolitan Pizza is a rather new invention, and differs in fundamental ways from what was made in Naples throughout history. A decent case can be made for the view that pizza conquered the world from New York, rather than from Naples. We distilled our findings into three volumes. In the first volume, we share the history of pizza, the world of pizza at large, plus fundamentals to making pizza such as the ingredients that go into the dough and the role of heat in the pizza-making process. The chapters in volume 2 provide a comprehensive look at all the components of pizza—dough, sauce, cheese, and toppings—and present foundational recipes upon which the majority of our pizzas are built. The third and final volume is dedicated to both classic and innovative recipes for every pizza style we cover, including al taglio, Argentinean, bar/tavern, Brazilian thin-crust, deep-dish, Detroit, grandma/New York Square/Sicilian, Neapolitan, New York, New Haven, Old Forge, pizza fritta, and pizza gourmet. Volume 3 is also where you’ll find inventive flavor and topping combinations to help inspire your own pizza exploration. Guides to Top Pizza Destinations The first Italian recipe for Pizza alla Napoletana came in 1904. There were two variations: one topped with anchovies and oil; the other with Swiss Cheese and oil. In 1911, a later Italian recipe came with more conventional toppings of anchovies, mozzarella and tomatoes. Modernist Pizza is a 2021 cookbook by Nathan Myhrvold and Francisco Migoya. The book is focused on pizza, its history and baking techniques, and a guide to the science behind it. Rotate the dough 180° and repeat step 5. The point is to create an even disc that is flat in the center and has an even rim.

Nathan Myhrvold, founder of Modernist Cuisine, is the lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and Modernist Pizza. He routinely pushes the boundaries of cuisine as a chef, scientist, photographer, and writer. He did postdoctoral work with Stephen Hawking and while working as the CTO of Microsoft, he took a leave of absence to earn a culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests, including photography and cooking. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Modernist Cuisine Gallery by Nathan Myhrvold opened in 2017 after Nathan received continued requests to buy photographs found in his books. With four locations, the gallery features large-scale, limited-edition artwork and ships worldwide.

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There's a lot to learn in Modernist Pizza and plenty to excite and stretch real pizza pros, with detail on new insights and techniques thanks to the hundreds of experiments conducted by the Modernit Cuisine Team - like a game-changing flavor-infused fior di latte mozzarella, and turning ordinary canned soup into an extraordinary tomato sauce. Spread the sauce evenly over the dough, but leave the outermost 2.5 cm / 1 in of the perimeter dry.

Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing--one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement. The Modernist recipe for Artisan Pizza Dough is the one that Michael has been using and that we’ve been loving. As with everything that the Modernist team does, the directions are exact and there are notes. Just when you wonder about something, they’re there with an explanation. I love this about their recipes. After preshaping , you can also cold-proof this dough at 39°F for 1–2 days for even better baking and texture results. If you cold-proof the dough, remove the dough from refrigeration 1 1/2–2 hours before shaping so it warms up and is easier to stretch out. Flip the dough over and flatten the center again, pushing the dough in an outward motion to extend the central part of the dough. It should be 6–8 inches in diameter.

Modernist Pizza - Nathan Myhrvold

The first French recipe, published in 1875, instructed cooks to bake bread dough topped with oil, salted anchovies, halved tomatoes, chopped garlic, parsley and mozzarella (which the recipe described as a soft sheep’s milk cheese), in a clean bread oven for 20 minutes. Remove the pizza dough from the refrigerator. Cover it and let it warm up to room temperature for an hour. If the dough was frozen, first defrost it in the refrigerator overnight. Covering the dough keeps the surface from drying out and forming a crust. Over 550 step-by-step photos illustrate important details of nearly every technique and fundamental recipe in the book. These visual guides will walk you through the ins and outs of shaping dough, making cheese, applying sauce, and more, plus how to troubleshoot common problems at every stage of the pizza-making process.

Whatever the model and yield, the goal is to achieve a good mix and full gluten development. Consider our suggested times as guidelines only. Use the windowpane test to help determine the dough’s stage of gluten development. Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind.If I could fault it for one thing, I guess I’d say that I wish it showed more “failures” of experiments and intermediate results. For example, they tried varying olive oil in the NY style recipe presumably, show us and tell us about 1 vs 2 vs 5 percent, etc. You'll find innovative sauces, cheeses, and flavor combinations, as well as recipes for a range of styles, including New York, artisan, deep-dish, Brazilian thin-crust, focaccia, al taglio, and Detroit-style doughs, plus gluten-free variations. Pizza may seem simple, but it’s highly technological and scientific. Making pizza is extremely technique-driven, where even the smallest variations in the method can affect the outcome. A tremendous amount of skill is involved, to the point that pizza making can be daunting to both beginners and professionals. On top of that, pizza has historically been a poorly documented cuisine, which is thanks, in part, to its humble origins on the streets of Naples.