Marta features delightfully crispy, thin-crust pizza that contrasts with the more prevalent Neopolitan pizza we generally see in New York City. Pictured here are the Suppli alla Terrazza (green risotto croquettes with mozzarella and mixed herbs), the Stracciatella pizza, and the Funghi pizza. The Stracciatella pizza is similar to a Margherita in that it is topped with tomato sauce, basil, and a cheese made of buffalo's milk (using the pasta filata method), but stracciatella differs from mozzarella in that it is creamier and softer (like burrata) due to an additional shredding technique. Unlike the Margherita, the Stracciatella pizza is topped with cheese after having baked the pie first, thus accentuating the creamy texture of the Stracciatella.
The second pizza we had, the Funghi, is my favorite pizza at Marta. Topped with fontina, mozzarella, hen of the woods, chanterelles, red onion, and thyme, every mouthful has the perfect amount of cheese to complement the textured bite created by the assortment of mushrooms. Just a tip, if it's truffle season, and Marta is offering shaved truffle on top of their pizzas, definitely get it on the Funghi—sooooo good! Since I love this pizza so much, I tried to find a recipe for you guys, and you can see it below! I discovered it on Men's Journal.
Definitely check this restaurant out if you are looking for a good casual place to eat!
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PHOTOGRAPHY BY JACQUELINE LEE