Chef Francisco Migoya and Nathan Myrhvold, co-authors of the James Beard Award-winning tome Modernist Bread, have applied their notoriously obsessive research methods and experimentation to a new topic: pizza. After spending four years researching, traveling thousands of miles, and sampling over 400 pizzas across the country, their 1,708-page treatise on the topic, which spans three volumes and a recipe manual, is finally here. At this virtual event, Migoya will talk about how pizza became one of the world's most universally beloved foods, followed by a pre-recorded 10-minute Neapolitan pizza demo.