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Modernist pizza dough

They present their findings in Modernist Pizza (The Cooking Lab), out this week, a comprehensive three-volume opus dedicated to one of the world’s most beloved foods. It’s the latest in a highly respected series of books produced by Modernist Cuisine, a collective founded by Myhrvold, in 2011, that challenges researchers, machinists.

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Francisco Migoya, author of "Modernist Pizza," joined Kara to share some important tips and tricks to help you cook the very best pizza. The book set is the culmination of exhaustive research.

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Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed.

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1. Preheat the oven to 550°F for at least 30 minutes with a baking steel or baking stone in the top third of the oven. 2. Generously flour your worktable. 3. Lift the pizza dough from the sheet pan using a narrow, sharp bench knife. 4. Place it on the worktable, seam side up and dust the top with more flour. 5.

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The oven was preheated for ~1h, and the last 15min with the broiler. (the pizza steel is ~10cm below the heating element). After a broiler cycle was complete, I launched the pizza on a pizza screen on top of the steel, and immediately turned down the temperature of the oven to ~210C so the heating element won't turn on and burn the pizza. 3-4.

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