I came across this by accident on Amazon. The three volume set of Modernist Pizza runs about $400, which is a little more that I might want to spend on such a singular topic. It looks like the books are setup similar in style to Modernist Cuisine and Modernist Bread. In the description from the publisher it mentions that they did a test where they took ordinary canned soup and transformed it into a robust pizza sauce. I am trying to decide if this is a little gimicky or a practical place to start when trying to apply science to pizza ingredients. I think I would enjoy flipping through a borrowed copy first before buying it. It came out on October 19th, so not too long before this post was made. It is worth at least taking a cursory look. Enjoy! Maybe a Christmas gift idea for some people.
