Saturday Afternoon Pizza Posts

Homemade Pizza Tips, Rants, Raves, News & Nonsense--All At Free The Pizza

For a free sample of the Free The Pizza book, click here

Why pretend this style of pizza is a misbegotten disaster? You know if you were drunk, you’d fall on it face first.

2/8/2025

close-up of a slice of pan pizza with red bell pepper beneath American cheese

Please forgive the inflammatory nature of the headline and its oblique connection to making great pizza at home. The pizza in question is closer than you know.

Today, I was reading a pizza magazine called (oddly) Pizza Today.

The article was about the evolution of traditional American pizza styles. It included some of the usual suspects, like Detroit pizza and Philly tomato pie.

There are also some styles that you’ve never heard of—and which likely haven’t even been heard of by the people who eat them all the time. See also: Ohio Valley Pizza and New England Beach Pizza.

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Midweek Modernist Pizza Report: The volume of recipes opens by defying your expectations of what a recipe book can be

3/29/2023

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The Ongoing Modernist Pizza Review, Volume 3, Chapter 12, "Iconic Recipes," Part 1
(To see the entire 50,000-word review, click here.)

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

It looks like intense flavor: a pizza with big, caramelized bubbles and bits of pink salmon, salmon roe and green chives. Then, there’s an extreme closeup of olive oil drizzling from a copper cruet onto a red, white and bright green Margherita pizza ready for the oven, with chunks of fresh, fat, white bufala and a deep red sauce. Next, a steel factory conveyor covered with pans of steel parts, nuts and bolts, all surrounding a golden caramelized Detroit-style pan pizza.

Even before reaching the first page of the opening chapter in Volume 3, the Modernist Pizza photography is stunning--and in the Detroit case, maybe just a little wrong. Wrenches and bolts and pizza, oh my. If you're unaware of the legacy, Detroit pizza was invented in 1946. Since the available baking pans at the time were insufficient, Detroit pizza was baked in pans from an automotive supplier. The pans were originally intended for holding small parts on auto assembly lines.

Once again, Modernist Pizza defies expectations. You’d think that Volume 3 of a three-volume set, especially with a title like Recipes, would be straightforward and without much to discuss. Oh, no. This photography is just a precursor of the ongoing Modernista intensity to come.

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Author

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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​Saturday Afternoon Pizza Posts

Homemade Pizza Tips, Rants, Raves, News & Nonsense--All At Free The Pizza

Why pretend this style of pizza is a misbegotten disaster? You know if you were drunk, you’d fall on it face first.

Midweek Modernist Pizza Report: The volume of recipes opens by defying your expectations of what a recipe book can be

The Ongoing Modernist Pizza Review, Volume 3, Chapter 12, "Iconic Recipes," Part 1​(To see the entire 50,000-word review, click here.)

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Saturday Afternoon Pizza Posts

The Ongoing Modernist Pizza Review, Volume 3, Chapter 12, "Iconic Recipes," Part 1
(To see the entire 50,000-word review, click here.)