Modernist Pizza by Nathan Myhrvold and Francisco Migoya

Metal-boxed set in 3 Hardcover Volumes plus a spiral-bound kitchen guide

Modernist Pizza is the culmination of exhaustive research to advance the world’s knowledge of pizza. Over the last four years, we’ve preformed hundreds of experiments to test (and break) the rules of pizza, traveled more than 100,000 miles to visit over 250 of the world’s top pizzerias, and consumed countless calories.

Pizza is arguably the world’s most popular food, found in virtually every country in the world. Despite its ubiquity, there’s still a lot to learn about pizza, which is why the Modernist Cuisine team and I decided to make it the focus of our next book. Our goal and vision were clear; to produce the most comprehensive pizza cookbook in the world and deliver the story of pizza as it’s never been told before.

Spanning 1,708 pages across three volumes plus a recipe manual and topping out at 35.5 pounds, Modernist Pizza includes deep dives into pizza’s history, evolution, and many global styles as well as its fundamentals: dough, sauce, cheese, and toppings. We even devoted an entire chapter to top pizza destinations, which includes guides to can’t-miss pizzerias around the world. It also wouldn’t be a Modernist Cuisine book without plenty of scientific insights, gear guides, innovative techniques, surprising discoveries, and incredible recipes—1,016 to be exact.