Yes, your Free The Pizza geek is reading an amazing, $425, 36-pound pizza book so you don’t have to.
The Ongoing Modernist Pizza Review, Introduction
Written by Nathan Myhrvold and Francisco Migoya
Published by The Cooking Lab; First edition, October 19, 2021
Hardcover: 1708 pages, 32.7 pounds, 13.78 x 10.24 x 15.94 inches
List Price: $425.00
Amazon discount price as of 03/08/23: $294.99
The amazing thing is a book. What’s inside? A brief history of pizza. A single recommended dough recipe. An explanation about how to bake pizza in your home oven.
If you’ve read Free The Pizza!, that description might sound familiar. But, it’s obviously not my book. In fact, it’s the complete opposite of my book. It’s also a stunning example of why I wrote my book in the first place: there's a lot of pizza information out there. Not everyone needs that much intel at the beginning.
But if you’re the right person, you may demand this book. I’ve just received and started reading Modernist Pizza. If you don’t know about this pizza epic, it is extraordinary. Weighing more than 30 pounds (including the 7 pounds of ink required to print it), Nathan Mhyrvold and Francisco Migoya’s masterpiece is a great idea—IF you know what you’re getting into. I thought I did.
This is the single coolest tip you will ever get about making a pizza. Ready?
First, we hope you’re using a wooden peel to launch. It’s just easier. The pizza slides better on wood. And you’ve dusted the peel with something that encourages the pizza to leave the surface and glide into the oven.
October is National Pizza Month. This 31-day celebration of all things pizza-ish is usually about pizzerias giving great deals, pizzerias giving back, people eating pizza—all the things you’d expect.
What I don’t see a lot of during national pizza month is a) a lot of celebration about making pizza at home, or b) a lot of stupid pizza tricks--of which there are many. Here now, a single article to fix all of that.
Welcome to baby’s first artisan upside-down-skillet pizza! Yes, you’re probably wondering what your peripatetic pizzaiolo has been putting on his mushroom pizza. Nothing you can’t get in a supermarket, be assured.
I wanted to prove it is possible to make an artisan pizza without any special tools. Here’s the method. It’s actually a pretty smart stupid pizza trick, something I did last week on the spur of the moment.
Does this seem daunting? Trust me, it’s far easier than using a lot of the little outdoor pizza ovens on the market.
Can you emulate the crazy and colorful pizza journey of a high-fashion foodie from New Jersey who’s been transplanted to St. Petersburg?
FAIR WARNING: This is probably the only homemade pizza story you'll ever read that involves the British Monarchy, men's fashion, fine dining, Netflix and sex. Proceed at your own discretion.
In social media pizza groups, it doesn't take long to notice who’s making the great looking homemade pizzas. One of those pizza people is Kevin Godbee. His pies quickly catch your attention. His pizzas look really good, and he is relentless about producing them.
It was also impressive when Kevin asked for my New York-style pizza dough recipe. It was still in the early stages, and I told him as much. Almost immediately, he began sharing with me his tweaks to it. There was even a spreadsheet.
Then, when Kevin posted photos of his pizzas inspired by the Netflix series Chef’s Table: Pizza, I thought, People need to know about this guy. He should be an inspiration for the home pizzamaker.
Blaine Parker is the award-winning author of the bestselling, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, pro-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza?
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