Modernist Pizza

I ended up getting this for $300 new when it was on sale. Would I pay full price for it? Now that I have it and read it, its worth the full MSRP price.I have bought about 10 different pizza books over the last two years trying to immersive myself in all types of pizza. From Pizza Czar, Joy of Pizza, to Mastering Pizza, ive bought them all trying to learn as much as I can. Every book was great but always lacking in details. Why do they add only 20% levain or why this is exact amount of sale, or why knead over just stretch and fold. There was always the "they why did they choose to it this way" and there wasnt always an answer. I would find myself experimenting with all differnet types of yeast, flours, oils, different waters, different cooking methods, etc to try to figure things out through trial and error. Hour spent digging through pizzamaking.com to learn why people use poolish over straight pizza dough. You can read 10 different posts and you'll get 8 different answers all without an real data/tests to back it up. Well, Modernist Pizza covers it all and then some and backs it all up with dozens of experiments to back it up.If you just want to learn how to make a simple pizza, clearly this book is WAY overkill. If you bought a pizza book and never thought "why" to yourself and never went out to search/understand more about something, then this book isnt for you. But if you are constantly curious and want to understand exactly what happens and why it happens if you add too much salt or sugar, or why adding too much oil is not a good thing for the dough, or optimal flour type for certain types of pizzas to get the best possible result, OR if you are professional chef/cook and you really need to learn more about making pizzas for your business, then you really need this book.If I could return ALL my other cookbooks for store credit and just keep Modernist Pizza, i would do so in a heart beat. There is no pizza book that even comes close to content in this book. No. Zero. For the price, you get so much value in the content and ALL the photos that describe what they are talking about. I hate books that talk about certain techniques or describe to you how a dough should look after baking without any photos. Here, the photos tell the story. Want to see the how oil affects a dough at 0 to 50% intervals? Great, there are 4 photos that show you exactly what it looks like at each interval.If you want to amp up your pizza game, stop buying al those random pizza books that come out every couple of months, just get Modernist Pizza. Its the one book to rule them all.

Multiple pages are inserted upside down. This is unacceptable for the cost of these books!

I have purchased ALL the Modernist collections. From the first edition Modernist in the acrylic case to Home, to Bread. Also the coffee table photography book. Expensive, yes but worked it into my budget. Great reviews but a review is not the place for a critique of shipping. Let's keep it all product based. Amazon cannot dictate to vendors how to do a replacement. All are prepackaged sets. I hope it is a couple of years before the next collection comes out so I can prepare. A definite buy.

This is an excellent complement to Modernist Cuisine.

I just purchased this for a Pizza aficionado and this was a perfect gift -- he's super excited to explore the wonder and craft of making pizzas. Be ware, this is a very heavy set of books -- in weight and reading!!

I had moderately high hopes for Modernist Pizza, but am absolutely stunned by the flawless execution of this amazing work. The overall thoughtfulness and attention to detail are just incredible, the organization is beyond impressive, and the prose, design, and photographs are surely award-worthy. No facet of pizza-making is overlooked.Is this a necessary book for the average home chef, considering its price? Of course not, but it's a monumental achievement and an immensely valuable reference for anyone with a serious interest in pizza. Recommended without reservation.

These books have answered every question I had concerning my home pizza production. I highly recommend MODERNIST PIZZA.

I'm in the process of reading the whole book. What a monumental task they took on. Taste is subjective of course but this book is worth your serious consideration if you love pizza. I've eaten at many of the pizzerias mentioned in the book, particularly in Naples, Rome and in California. Franco Pepe deserves the # 1 spot in the world not just Italy. What he has done in a small town outside Naples is nothing short of incredible. To eat at Pepe in Grani is to have an experience. On the other hand places like Mozza in Los Angeles should not even have a place at the pizza table. I've eaten at both properties in Newport Beach and in Los Angeles and would not waste another dime there. To get a seat at Pepe in Grani you need to have reservations. To eat at Mozza in Newport beach just come on in - on Saturday night the wait is 5 minutes. That's the difference. The best pizza I ate in Naples was at Sorbillo another pizza giant who deserves a higher spot (in my opinion). Pizza is also like coffee - one day you can have a God shot and the next it's just ordinary and you're at the same place. Likewise pizza is subjective and at the whim of many different factors that are not controllable. With that said, I don't think anyone can make an accurate compariosn of pizza or any other food unless all food being judged is placed in front of them at the same time. To say one pizza is better than another on a different day, on a different continent is impossible. I look forward to updating this review as I go through the book more, but to me it's a must have without a doubt.

This is a nice set. However it's very expensive. I am more of a collector when it comes to fancy cookbooks. Do I recommend this set to learn how to make pizza? Honestly no. You can find sets that are just as good if not better at teaching you how to make pizza. This is more of a nice collector set. The first book traces the history of pizza and how it evolved over the centuries. This is my favourite book as I am more of a historian when it comes to how food became the food we eat today. The second book tackles techniques and the science of cooking it with the third being recipes. It is an amazing production since there are many pictures and the books and pages themselves are extremely premium. Again try to snag this on some kind of sale as I do not believe it's worth the money full price unless you're a collector and money isn't an issue for you.

I have purchased every one of the books they have come out with. Wish there were an app I do not mind paying the large cost of this book, but I would really like to access the information more easily which means on my iPad or if it came out on the Kindle, I would buy a Kindle if I could get all of them on the Kindle at a reasonable cost. I already own the hard copies.