How Modernist Cuisine’s Francisco Migoya is changing the pizza world

Francisco Migoya, head chef at Modernist Cuisine in Seattle, spent the last four years traveling the world on a pizza quest. He and his team visited 250 pizzerias, ate 800 pizzas on the road and baked 12,000 pies in the Modernist Cuisine Labs. The result? A three-volume tome called Modernist Pizza, making its publishing debut on Oct. 5.