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
47 students are watching this class

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.

253 of 257 students recommendSee All

To be honest: I got a bit bored after a while, probably it's just me but I thought Nick talked a bit too much and too long. The pizza looked delicious though! But there are a few questions left: How much is "1/8 tsp"? To me it looked a lot more yeast in video? How do I measure 1/8 Tablespoon, do you guys in the US have a special tool for that? Can somebody translate these amounts into milliliters and grams? And: Did I get it right that there should be no cheese on the pizza Margherita style before cooking it, just tomatoes and olive oil? So you add the cheese afterwards like it's done with the breakfast pizza (the one with potatoes, bacon and egg)? Thanks a lot! Wiebke
Thank you, great class!:_)
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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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