Long before it hits the oven, perfect thin-crust pizza starts with the dough—a full day before you cook it. Here, learn how chef Nick Anderer mixes, pre-ferments, and proofs Roman pizza dough. Then, join him on Skillshare for more: [ Ссылка ]

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ROMAN PIZZA DOUGH QUICK JUMP MENU

00:00 What Does "Roman-Style" Mean?
01:14 Mixing Ingredients for a Pre-Ferment
04:31 Finishing the Dough
05:53 Kneading the Dough
08:18 The Perfect Dough Portion
09:29 Forming Your Dough and Leaving to Proof


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ABOUT SKILLSHARE

Skillshare is an online education platform with thousands of classes taught by the world’s best practitioners. Come take a class on illustration, design, photography, video, freelancing, crafts, and more. To get started, sign up for a free trial here: [ Ссылка ]

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ABOUT NICK ANDERER

Nick Anderer is the Executive Chef and Partner at two NYC restaurants, Marta and Maialino. 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 Managing 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. Learn how to make your own mouth-watering thin-crust pizza at home in Italian Chef Secrets: How to Make Perfect Thin Crust Pizza, his Skillshare Original: [ Ссылка ]

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