 The Ongoing Modernist Pizza Review, Introduction Modernist 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 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.
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A Little Book About Pizza Saves This Guy A Bunch Of Money And Gives Him Something To Do With His Son8/12/2022  “Okay my first outing with the oven, the pizza steel and Blaine’s book. It was AWESOME! Thank you! So much easier than making pizza on my Big Green Egg, and saved me a fortune from buying a wood pizza oven!”
That is the email I woke up to one morning earlier this week. A gentleman named Frank sent it through the Free The Pizza website, along with a photograph of one of his pizzas. It's the photograph at the top of this post. (That's prosciutto under all that arugula, in case you're interested.) |
AuthorBlaine Parker is the award-winning author of the new, 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, professional-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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