 The Ongoing Modernist Pizza Review, Volume 2, Chapter 11, "Baking Pizza," Part 1Modernist Pizza 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 While I’m not one to claim there are absolute truths in pizza, following is an absolute truth. The good news is, I didn’t write it. Nobody cares what I think. Ready?
“You’ll find that understanding the basic science of how baking works makes the practice of baking your pizza easier and more interesting. After all, turning dough into a successful pizza is the result of a series of steps: properly proofing the dough, stretching it to the right thickness and safely transferring it to a hot oven (hopefully one that’s well suited to your specific pizza style) to bake.” Wow. Somebody might want to explain this to the guys (and it’s always guys) who keep posting their so-called pizzas on social media. They’ll say something like, “I got this new outdoor oven, and it keeps burning the crust! I’ve thrown away like 10 of these things! What am I doing wrong?”
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 Real bakers think I’m a heretic. And, of course, the online pizza people are right there with the real bakers. They’ll jump right in and say, “Don’t listen to him! He’s wrong!” Well, like I say at the very beginning of Free The Pizza!, I have no professional training. I don’t know what I’m talking about.
Here’s what I do know: after 20 years and more than 1,000 pizzas, I’ve figured out some things. And one of those things is that weighing the ingredients isn’t some kind of silver bullet. And I don’t think, as a beginner, you should a) have to buy a kitchen scale, and b) be lulled into complacency by watching the numbers. |
AuthorBlaine 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? Archives
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