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Chatting with chef Francisco Migoya on the science behind pizza

Migoya co-authored "Modernist Pizza" a three-volume cookbook all about one of the best foods ever invented. 🍕 #newdaynw

Making pizza with chef Francisco Migoya at Modernist Cuisine in Bellevue was a cool, and delicious, experience

We talked with him about how the research works for its three-volume cookbook "Modernist Pizza."

ABOUT THE BOOK:

"Modernist Pizza" is the ultimate deep dive into one of the world’s most beloved foods. Years of research in the making, this groundbreaking book delivers the story of pizza as it’s never been told before. The team traveled to over 250 pizzerias to learn local pizza styles from the world’s best pizzaioli and performed hundreds of experiments to test long-standing pizza traditions. The result is a multivolume set that not only captures pizza’s global history, culture, and styles but also gives both professional and home pizza makers the tools to refine their skills and become an innovator of their craft.

RELATED: We learn the best way to build a pizza!

Segment Producer Suzie Wiley. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on KING5.com. Contact New Day.