Francisco Migoya, head chef at Modernist Cuisine in Seattle, spent the last four years traveling the world on a pizza quest.
He and his team visited 250 pizzerias, ate 800 pizzas on the road and baked 12,000 pies in the Modernist Cuisine Labs. The result? A three-volume tome called Modernist Pizza, making its publishing debut on Oct. 5.
The books take a deep dive into pizza, exploring the history, styles and recipes for one of the world’s most-loved foods. Listen as Migoya describes how he and his team developed the ultimate pizzas by sourcing the best ingredients, combining techniques and experimenting over a long period of time. He also shares his take on why pizza can be a very business-friendly food.