10. And finally, the recipe! Giulio phrases it in European terms, because he's a purist, and also because it's the best way to measure baking ingredients:
- 1L water
- 1.6kg flour
- 50g salt
- 50g EVOO
- 10g fresh yeast
"Mix all the ingredients until smooth and elastic. Let rest in a container covered with plastic." (NOTE: WHOA, THAT RHYMES!) "After 5-6hrs, prepare the dough balls and put in a sealed container for another 1.5hrs. Open the dough on a pan or, if you have a stone, use a paddle to deposit it on the stone. Put the tomato sauce on top and start cooking at 500 degrees or more. After around three minutes, take out the pizza and add the mozzarella. Cook for another 3mins or whatever is required to brown the pizza. Enjoy!"
On the issue of pizza stones, he says: "A pizza stone can be a better solution -- if heated right. However, I prefer a previously oiled cast-iron pan."
Enjoying this pizza will be super simple with Mr. Adriani's directions. If you want a more detailed, in-depth lesson on pizza-making, he teaches private classes that are one-day long for beginners and five-days long for professionals. You can check it all out and contact him at his website, right here. Now go out there and make some dough!
Adam Lapetina is a food/drink staff writer at Thrillist, and will try just about anything the Teenage Mutant Ninja Turtles have eaten. Read his musings on Twitter at @adamlapetina.