Forget fine dining. LA’s celebrated chef, Evan Funke, is making pizza at this year’s famous Oscar bash. Here, he shares his best tips for pizza partying like the stars.
in which people are instructed to arrive. It’s a whole thing.), one of LA’s most celebrated chefs, Evan Funke, will be at the ready to feed its masses. What do you feed a crowd composed of movie stars contractually dressed in custom gowns and seven-figure jewels, finicky musicians, fashion people, athletes, and royalty at the 30th Vanity Fair Oscars Party? Forget caviar bumps, wagyu beef, and white alba truffle. Instead, Mr.
Between charred cheese and oddly-stretched dough shapes, homemade pizzas can come out looking less-than-pretty more often than not. One way to elevate the experience for guests, no matter what your pies look like, is to serve them on unexpected dishware. The saw blade edge on thisadds style to whatever you’re serving, while an almost flat edge makes grabbing a slice easy. What’s more, at 15 inches wide, it’s the perfect size for homemade pies.
If cutting your pizza on a ceramic or stoneware surface, Funke suggests reaching for a classic pizza cutter. But if parsing out slices from a wood surface, he suggests using a mezzaluna, or pizza rocker, which doesn’t mash toppings or drag cheese along with it, like a pizza wheel can. Thisisn’t just sharp and effective: with American-made stainless steel, brass and walnut, it drips of craftsmanship and classic style.
Of the 10,000 or so types of tomatoes out there, Funke relies on the concentrated flavor and low acidity of San Marzanos to sauce a pizza. This type of tomato is widely counterfeited, so look for a can that bears acertification number and DOP seal, which promises the tomatoes inside were grown to standard in Southern Italy’s Agro Sarnese-Nocerino district.
Don’t even ask Funke about using ready-made pizza dough. “No one should make pizza on the fly—plan for it and make it special,” he says. Funke suggests looking for low-yeast,, the bubbly to be poured during the Oscar ceremony . It blends a very young pinot with a reserve chardonnay for a flavor that’s both fresh and creamy.
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