Italian Chef Secrets: How to Make Perfect Thin Crust Pizza

Nick Anderer, Executive Chef / Partner, Marta & Maialino

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9 Videos (52m)
    • Introduction

      1:34
    • Making Dough, Roman Style

      13:41
    • Ingredients

      12:47
    • Rolling the Dough

      6:12
    • Dressing Your Pizza

      2:25
    • Cooking Your Pizza

      4:34
    • Getting Creative With Ingredients

      6:22
    • Pizza Steel (for Crispy Crust at Home)

      1:36
    • Let's Eat!

      2:54

About This Class

Love thin-crust pizza? Eager to learn how to make it yourself? 

This mouthwatering 50-minute class with Nick Anderer, Chef/Partner of Marta and Maialino — two Roman-inspired restaurants that are part of Danny Meyer’s Union Square Hospitality Group in New York City — walks you through how to make authentic Roman style pizza like the pros. 

Watch Nick's step-by-step process:

  • formula and techniques for making dough 
  • ingredients to dress your pizza, before and after the oven  
  • and finally, cooking your pie to perfection 

Once you learn the basics from Nick, you can put your own creative twist on it and start making your own custom pizzas at home! You’ll leave this class with a newfound appreciation for Roman-style thin crust pizza, and the skills you need to wow your guests at your next dinner party.

188 of 191 students recommendSee All

Very nice, lite on details, but good starter video on pinza style pizzas
It's great to watch and have 1st hand experience of how a Roman style thin crust pizza is being done up. Very interesting and insightful. And it looks so yummy!
Great class for addressing basic details on dressing your pie, and demonstrating use of the peel to pick-up your pie and oven placement. There are so many classes on technique, but most miss the need to where to place your steel or stone when baking in a home oven.
Bill M.

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Nick Anderer

Executive Chef / Partner, Marta & Maialino

Nick Anderer is the Executive Chef and Partner at two NYC restaurants, Marta and Maialino.

Following his year in Italy, Nick landed at Gramercy Tavern where he cooked for six years (initially under Chef Tom Colicchio and then for Chef Michael Anthony). During his time at Gramercy Tavern, Nick reinvigorated the pasta program and developed a deep and lasting respect for ingredients and the farmers who grow them.

In 2009, Danny Meyer appointed Nick as the opening Executive Chef of ...

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