E-book · Vol. II · 2026 edition
Pizza Architecture, Vol. II
The Chemistry of Flavor and Balance. 114 pages, PDF.
Scientific monograph · Srđan Mihailović · 2026 edition
pizzaARCHITECTUREvol. II
The Chemistry of Flavor and Balance — the topping read as chemistry.
114pages, PDF
7chapters in three parts
3parts, base to assembly
1Excel tool
Contents
Seven chapters. Three parts.
The topping as chemistry: the base of the topping, the layers, assembly. Every claim says where it comes from, and six types of marked block keep them apart: Measured, Regulation says, No source, From the craft, What to measure and Safety condition.
| No. | Chapter | Part | Inside |
|---|---|---|---|
| 01 | Tomato: what the label guarantees, and what it does not | I · The base | What San Marzano DOP names · three quantities that get confused · processed products from law · crudo and cotto, one reversed mechanism · pH, acidity and safety |
| 02 | Cheese: meltability and stretch are two different quantities | I · The base | Fat on dry matter, moisture on product · two measurements that must not be merged · blisters and browning · aged cheeses and glutamate · processed and analogue |
| 03 | Meat and fish: the temperature of the meat, not the oven | II · The layers | Chicken: two figures, both hold · the smoke point, a claim that falls · nitrites and colour · prosciutto without nitrites · anchovies and salmon |
| 04 | Vegetables and greens: water, acid, and one safety condition | II · The layers | Osmosis both ways · garlic in oil: the safety condition · onion, caramelization and acrylamide · what Scoville actually was · basil that is not eugenol |
| 05 | Finishers: oil, acid, sweetness, aroma | II · The layers | Extra virgin is a legal category · polyphenols · lemon and balsamic · honey and agave · truffle, one molecule · the finishers matrix |
| 06 | The algorithm of taste: three rules and five protocols | III · Assembly | Water against fat · the complementarity of umami · layers separated in time · the water budget and the salt budget · from symptom to correction |
| 07 | Global profiles | III · Assembly | Four profiles as exercises in the same rules — smoked-and-creamy, powdered-acid-and-sesame, fermented-sweetness-and-heat, mushroom-and-cold-fish |
7 chapters · three parts · 114 pagesFrom the tomato to the finished pizza
Look inside
A monograph that shows its sources.
Every claim carries its origin — measured, prescribed, craft, or a safety condition — and every temperature is given in °C and °F. Click a page to see it larger.
Price
One volume, one price.
The whole of Volume II and its Excel tool, bought once — yours to keep.
What you get
- The e-book Pizza Architecture, Vol. II — The Chemistry of Flavor and Balance, 2026 edition, PDF, 114 pages
- 7 chapters in three parts: the base of the topping, the layers, assembly
- Six types of marked block: Measured, Regulation says, No source, From the craft, What to measure, Safety condition
- Every temperature in both °C and °F, and every figure with its source
- The algorithm of taste: three rules, five protocols and four global profiles
- Excel tool: the water-and-salt budget, which sums the water and sodium from every component
- Linked contents: tap a chapter to jump straight to its page
- In Serbian: Pizza Architecture, Tom II — Hemija ukusa i balansa, the same volume
Checkout runs through Gumroad. After payment the download link arrives straight away by e-mail.
Who it is for
For people who build the topping. And want to know what holds up.
This volume is for you if
- you want the topping to balance — water against fat, umami that adds up, layers in the right order
- you want to know which rules are measured, which are prescribed, and which are only retold
- you cook meat and fish on pizza and want the safe temperatures in writing, in °C and °F
- you want the chemistry of tomato, cheese and finishers with every figure sourced
This volume is not for you if
- you want a single recipe to follow — half of this book is measurements, sources and the limits of each
- you want the dough and the bake: those are Volume I, The Science of Dough and Fire
About the author
Srđan Mihailović
More than thirty years in hospitality: in hotels, restaurants, resorts and catering across Europe, Scandinavia, the Mediterranean, the Middle East and the Caribbean.
He is the founder of Gostíno.ai and the builder of the gostino.app website, where the hospitality trade meets modern digital tools.
The topping is not decoration. It is a budget of water and salt that must add up.
Questions
Before you dress the pizza
What format is the volume?
A 114-page PDF, 2026 edition. It reads on phone, tablet and computer; the contents links straight to every chapter. The Excel tool arrives alongside it as a separate file.
What language is it in?
English, with every temperature in both °C and °F. There is also a Serbian edition, Pizza Architecture, Tom II — Hemija ukusa i balansa, the same volume.
Do I need both volumes?
No — each stands on its own. Volume II is the topping, read as chemistry: tomato, cheese, meat and fish, vegetables and finishers, then the algorithm of taste. Volume I is the dough and the fire. Together they make the complete monograph.
What are the marked blocks?
Six types — Measured, Regulation says, No source, From the craft, What to measure and Safety condition — so you always know whether a claim comes from a measurement, a regulation, or the craft, and where a safety limit applies.
What is the Excel tool?
The water-and-salt budget per pizza: it sums the water and the sodium from every component and flags when a layer pushes the total over. It comes with the book as a plain Excel file.
How does the volume arrive?
Checkout runs through Gumroad. After payment the download link arrives straight away by e-mail.
From the same series
The Pizza Architecture monograph
Both volumes together make the complete monograph — Volume I the dough and the fire, Volume II the topping.
Pizza Architecture, Vol. IThe Science of Dough and Fire: dough, fire and the physics of the bake.
Cult of FireFifty grill recipes — with the method behind every one.
Between the Burger BunsTwenty burgers, and what of kitchen practice holds up when you check.
Restaurant CodeTen mistakes that cost restaurants money — and the system that stops them.
HACCP CodeFood safety under EU and US rules: seven principles, one plan.
Build the topping. Keep the budget. Name the source.
Water, salt and one safety condition — in °C and °F.