From Science to Cuisine: Nathan Myhrvold’s Unique Journey:
Nathan Myhrvold’s path to culinary exploration was marked by diverse interests and experiences. His childhood passion for cooking led him to prepare Thanksgiving dinner at the age of nine. As a physicist, he collaborated with renowned physicist Stephen Hawking on theories of the universe. While working at Microsoft, he became the first Chief Technology Officer and gained notoriety as a forward-thinking innovator. Myhrvold’s curiosity extended to paleontology and the study of dinosaurs and asteroids.

Science and Cooking Converge:
Myhrvold recognized the lack of comprehensive resources on modern cooking techniques. He sought to bridge the gap between science and cooking by learning from chef school in France. After retiring from Microsoft, he embarked on a mission to create a comprehensive encyclopedia of cooking.

Busting Culinary Myths:
Myhrvold’s scientific approach led him to challenge common beliefs in the culinary world. He debunked the notion that kneading dough develops gluten, attributing it instead to the hydration of flour. Myhrvold highlighted the significance of rye flour particle size and the need for specific rye strains for fluffy rye bread. He criticized the use of coarse rye flour in North America, resulting in the lack of authentic fluffy rye bread.

Finer Rye Flour for Fluffier Loaves:
American rye varieties can be improved by grinding them finer, resulting in fluffier loaves. Artisan mills often lack awareness of this technique despite testing rye grains. The name of the ideal rye strain is mentioned in the Modernist Bread book.

Challenging Culinary Beliefs:
Nathan Myhrvold questions the effectiveness of confit, a traditional technique for cooking meat in fat. Experiments show that cooking meat with other methods and adding fat afterward yields similar results. Some chefs resist accepting these findings due to their emotional attachment to the technique.

Busting Myths in Bread Making:
Tap water, even with high chlorine levels, does not hinder yeast growth in bread making. Steaming baguettes creates a crispy crust due to the formation of a thin skin that crisps during baking. The thicker crust in the slashed parts of a baguette is perceived as crunchy rather than crispy.

Myths and Misconceptions in Pizza Making:
A common myth in pizza making is the significance of water. Some believe using water from Naples or New York City is essential for a great pizza. However, the taste and quality of the water are more important than its origin. Water with an off-taste or high mineral content should be avoided.

Steam and Crust Formation:
Nathan Myhrvold emphasizes the importance of steam at the beginning of the baking process for pizza. Steam helps create a thin, crisp crust. However, if the steam is applied for too long, it can result in a thick, chewy crust, similar to a bagel.

Bagel Baking Technique:
Peter Reinhart mentions the resurgence of artisanal bagel making, specifically highlighting the work of Philip Korshak in Philadelphia. Korshak’s sourdough bagels have gained immense popularity, selling out daily.

Transition from Pizza to Bagel Making:
Reinhart points out that Korshak’s transition from pizza making to bagel making demonstrates the interconnectedness of baking techniques. Both pizza and bagels involve shaping and baking dough, allowing bakers to transfer their skills and knowledge between the two crafts.

Debunking Water Myths in Pizza Making:
Nathan Myhrvold addresses the myth that the water used in pizza making significantly impacts the final product. He explains that the temperature and mixing process of the dough determine the final dough temperature, not the specific water source. Elaborate systems to match the pH and mineral content of water to mimic different locations are unnecessary.

The Downfall of Old Famous Pizzerias:
Nathan Myhrvold asserts that old famous pizzerias often lack the same quality as they did in the past due to a lack of passion and care from subsequent generations. He emphasizes the significance of finding pizzolos who are dedicated to creating exceptional pizza and maintaining the founder’s passion for the craft.

The Connection Between Passion and Quality:
Peter Reinhart highlights the emotional connection people have with their food and how it can imbue flavor and passion into the dish. Artisanal breads and pizzas today are often of superior quality compared to mass-produced options due to the dedication and skill of the artisans.

The Dichotomy of Mass-Produced and Artisanal Breads:
Nathan Myhrvold discusses the dichotomy between mass-produced industrial bread and artisanal breads. Mass-produced bread is cheaper but often lacks quality due to its focus on price as the primary metric. Artisanal breads, on the other hand, are crafted with care and attention to detail, resulting in superior taste and texture.

Innovation in the Pizza Industry:
Peter Reinhart emphasizes the importance of innovation in the pizza industry, moving the dial forward and separating exceptional pizzas from mass-produced options. Nathan Myhrvold mentions Portland as a city known for its exceptional pizza, despite criticism for this assertion. Chris Bianco, a renowned pizzaiolo in Phoenix, is highlighted as a champion of the artisan pizza movement, bringing his New York roots to the Southwestern United States.

Overview:
Nathan Myhrvold’s interest in pizza began while working on Modernist Bread, where he recognized its popularity and the prevalence of misconceptions surrounding it.

Pizza’s Global Popularity:
Pizza is the world’s most popular imported cuisine, enjoyed by people from various countries. Naples, Italy, is known for its pizza culture, with a history dating back to the 19th century.

Pizza’s Significance:
Pizza holds a unique position as the dish with the highest consumption and importance across the globe. Its widespread appeal and diverse variations contribute to its global significance.

Photography and Exploded Diagrams in Modernist Cuisine:
Modernist Cuisine books feature spectacular photography that captures the details of food in a molecular way. Nathan Myhrvold explains how they created exploded diagrams for sandwiches and pizzas, showing all the layers and ingredients floating in space. This technique was inspired by children’s repair manuals and possibly Leonardo da Vinci’s drawings.

Nathan Myhrvold’s Galleries and Wall-Sized Paintings:
Myhrvold’s love for photography led him to open four galleries in different cities, selling wall-sized paintings from his books. The Modernist Cuisine book features a collection of photographs from the series.

Tony Gemignani’s “Respect the Craft” and the Importance of Craftsmanship:
Tony Gemignani, a renowned pizzaiolo, emphasizes the importance of respecting the craft of pizza making. He prints “Respect the Craft” on every pizza box and seeks passionate individuals to train for the next generation.

Comparison of the Pizza Industry in Italy and the U.S.:
In Italy, being a pizzaiolo is a respected profession, while in the U.S., chain pizzerias often pay minimum wage and view it as a temporary job for young people. Myhrvold highlights the advantage small pizzerias have in making great pizzas that people are willing to pay more for, unlike chain pizzerias that focus on low prices.

Reinvention of Craftsmanship and the Craft Beer, Cheese, and Coffee Movements:
Similar to the pizza industry, other food crafts like bread, beer, cheese, and coffee have experienced a reinvention of craftsmanship. This trend involves a return to traditional methods and a focus on quality, connecting producers directly with customers.

World Tour of Pizzerias and the Importance of Quality:
For their Modernist Pizza book, Myhrvold and his team traveled to nearly 300 pizzerias worldwide, tasting, photographing, and interviewing pizza makers. Most pizzerias were open and shared their knowledge, while those that were secretive tended to be of lower quality.

Why Pizza Became So Popular:
Pizza combines fresh baked bread, cheese, sweet and tart flavors, and often meat and veggies, making it close to a perfect meal. It caught on in the United States, not Italy, and became super popular during World War II. The first fast food chain in the United States was pizza, with Shakey’s having the first franchise thing in 1953.

Respect for Pizza Professionals:
Respecting chefs and having celebrity chefs has encouraged people to pursue careers in cooking, including pizza making. The quality of American food has improved as a result of this respect for chefs.

Pizza’s Unique Popularity in the US:
Pizza struck a huge chord in the US, while other cuisines like Japanese or German were not as popular during World War II. The deep-fried pizza dish, pizza frita, from Naples, has not become popular in the US despite Americans’ love for deep-fried food and pizza. Many other pizza-like dishes from different regions of Italy and other areas have also not gained popularity outside their local areas.

The Rise of Flammkuchen:
Flammkuchen, a tart flambe from Southern Germany and Northern France, is similar to pizza but has not yet gained widespread popularity. Nathan Myhrvold predicts that flammkuchen is on the verge of becoming a thing in the United States.

Roman Style Pizza:
Roman style pizza is a relatively new trend, with the oldest known style dating back to 1991. It is not a traditional Italian pizza style, but rather a modern invention that has gained popularity in recent years. There are four main types of Roman style pizza, each with its own unique characteristics.

Rocky Mountain Pizza:
Rocky Mountain pizza is a style of pizza that originated in one pizzeria in the Rocky Mountain region. It is not a regional style, as it is only made in a few select locations.

Old Forge Pizza:
Old Forge pizza is a style of pizza that originated in the town of Old Forge, Pennsylvania. It is a unique style of pizza that is made with a white bread crust and Velveeta or American cheese. Old Forge is known as the “pizza capital of the world,” despite its small size and population.

The Significance of American Cheese in Cheesesteaks:
Nathan Myhrvold discusses his surprise at the use of American cheese in cheesesteaks, noting that some chefs praised its melting qualities. He also mentions the presence of Velveeta in cheesesteaks in Philadelphia.

The Publication of Modernist Pizza:
Peter Reinhart highlights the release of the Modernist Pizza book, which covers the history, techniques, and a variety of pizza recipes. He praises the book’s comprehensive approach and the creative contributions of Francisco McCoy.

Pushing the Boundaries of Pizza:
Nathan Myhrvold emphasizes the importance of creativity and innovation in the world of pizza. He believes that pizza should not be limited to traditional ingredients and encourages experimentation with new flavors and textures.

The Importance of Quality Ingredients:
Nathan Myhrvold stresses the significance of using high-quality ingredients when making pizza. He believes that the use of quality ingredients leads to a more compelling and enjoyable pizza experience.

Small-Production Artisanal Pizza:
Peter Reinhart suggests that small-production artisanal pizza, whether made at home or in a small pizzeria, should strive for creativity and quality. He believes this approach leads to a better pizza experience.

Appreciation for Nathan Myhrvold’s Work:
Peter Reinhart expresses his gratitude to Nathan Myhrvold for his contributions to the culinary world, particularly his work on modernist cuisine books, including Modernist Pizza. He mentions the upcoming exploration of pastry as a potential future project.

Availability of Modernist Pizza:
Peter Reinhart provides information on how to purchase Modernist Pizza, including through Amazon and the modernistcuisine.com website. He encourages listeners to track down the book and learn more about the innovative approaches to pizza making presented within.