Italian Chef Secrets: How to Make Perfect Thin Crust Pizza

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 Maialino where he later became a partner in 2012. This Roman-inspired trattoria overlooking Gramercy Park captures the warmth and comfort of a true neighborhood restaurant, with a menu that celebrates the team’s meaningful relationship with its local family of farmers and suppliers.  Since opening, Maialino has achieved both critical and popular acclaim, obtaining two stars from The New York Times, three stars fromNew York Magazine and four from Time Out NY.  Nick has appeared onThe Martha Stewart Show and The Cooking Channel’sUnique Eats, as well as in national publications like FOOD & WINE, Esquire andGQ.

In 2014, Nick and Maialino Manging Partner Terry Coughlin opened Marta, located at The Redbury New  York hotel. Marta reimagines and invents thin-crust pizzas both classic and new, and celebrates the tradition of cooking seasonal specials “alle brace” – over open embers.