In the Kitchen With: Nick Anderer’s Funghi Pizza – Design*Sponge

Once, while speaking with a group of people from all over the world, I was put on the spot about my favorite Roman food. I thought for a second and said I really liked pizza. One of the people quipped, “You’re so American. You are so predictable and have no taste!” Well, he is right. I am so American and may be predictable, however, I do not think I am alone in my love for a good Roman-style pizza with thin crust, crispy around the edges. This week’s recipe is for funghi (mushroom) pizza by Nick Anderer, chef at Marta in New York, a Roman pizzeria. If you’re curious how the food conversation ended, the guy who said I had no taste in food said his favorite food is tripe! I’ll let you decide on your own at whose dinner table — mine or his — you’d prefer to eat! A quick note about the recipe: Nick notes that in the restaurant they use a live mother yeast instead of an instant dry yeast. This recipe represents a way to replicate his recipe by substituting mother yeast with the use of a “preferment.” –Kristina

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