Martha Stewart

“I have used and loved Nathan’s two other incredible multi-volume sets. With his definitive book Modernist Pizza, you’ll never need another book on pizza.”

Kenji López-Alt

“Like riding a bicycle, learning to make pizza is something that cannot be learned from a book. But confidence breeds success; I know of no better way to gain that confidence than by learning the underlying principles involved, and there is no more thoroughly researched or referenced resource for learning these principles—both ancient and modern—than Modernist Pizza. Whether you’re a first-time pizza maker or a well-seasoned pro, it will challenge and inspire you in the kitchen and beyond.”

Tony Gemignani

“When you read Modernist Pizza, you may still maintain your belief about your favorite pizza, but it will open your eyes both to making that pizza better and to how many other great pizzas are worth studying and baking.”

Enzo Coccia

“Modernist Cuisine has succeeded in creating a complete and exhaustive guide for pizza… Beyond the steps of mixing and baking pizza, there is a pizza macrocosm to understand, study, and explore, and Nathan and the Modernist Cuisine team have achieved that goal in this opus.”

Chris Bianco

“Modernist Pizza is an absolutely must-have body of brilliant in-depth work for any pizza enthusiast, dedicated to what makes good pizza good and better pizza even better.”

Dorie Greenspan

"As with everything that the Modernist team does, the directions are exact and there are notes. Just when you wonder about something, they’re there with an explanation. I love this about their recipes.”

Franco Pepe

"In previous books, I have read about history, traditions, and customs. In these volumes, I see a tool for the formation of the new generations and the transmission of a body of knowledge. The future is here."

Ken Forkish

“The first lesson I learned in Italy about pizza was that the passion of the pizzaiolo is as important as the quality of the tomatoes. We've come to expect the Modernist team to give us all the history, an inquisitive point of view, deep ingredient explorations, a science-backed explanation of what's happening at every stage in the pizza-making process, along with crazy-awesome photography. Yet it's their passion for the project that comes through on every page and turns this epic work into a necessary and enthusiastic reference for pizza fans of all types. I can blindly pick up any of the volumes, open to any page, and be fascinated by what I read.”

Laura Meyer

“Modernist Pizza is a series I reference daily. The detailed information alongside the photography make Modernist Pizza a valuable resource for both professionals and amateurs alike.”

Massimo Bottura

"Modernist Pizza digs deep into the culture to understand where the magical and timeless preparation of pizza came from and where it is going. Live in the present, move towards the future, but never forget the past.”

Thomas Keller

“Nathan Myhrvold doesn’t explore any topic halfway, and for that we can be thankful. With Modernist Pizza, he has turned his considerable skills to that simplest, yet most complex, of savory pies. Every aspect is worthy of examination: historical perspective, cultural cues, technique, ingredients. Pizza is an ever-evolving art form, and here Nathan also helps shape its future.”

Tom Gozney

“The holy grail of pizza. The level of detail and depth that Nathan Myhrvold and his team go into in Modernist Pizza is insane. It covers everything from the history of pizza to the latest and greatest science, tech, and equipment. If you’re a pizza geek, like I am, you need this book. We’re truly honored to have been included.”

Scott Wiener

“Nobody has ever executed this thorough a study into pizza. I’m grateful to the Modernist team for saving me countless years of research.”