How far can the passion for pizza go?
In the case of Eric Ayala, very far away, close to the hottest romance.
Obsessed since his earliest youth with the preparation of the Italian dish, this 25-year-old Catalan opened a home delivery pizzeria... in the garden of his parents' house.
He called it Il gioco dell'amore, and there he even organized dinners with his own version of
First dates
.
Then he left everything to go to Naples, where he knocked on the doors of countless pizzerias until he found one where they let him work and learn.
Ayala has told all of these adventures in his videos on social networks, which has made him the most popular young Spanish pizzaiolo on the Internet.
For a few months now he has been running his own establishment in Sabadell (Barcelona), Il Figlio di Emiliano, where he follows all the principles of the Neapolitan pizza school.
If you want to know his story, learn how to make a margarita, and see how I make a fool of myself stretching dough, watch the video above.
Margherita pizza from Il Figlio di Emiliano
Ingredients
Dough (for 4 pizzas)
Between 750 and 900 g of flour
Between 0.3 and 1 g of yeast, depending on the temperature
10 g artisanal salt
250 ml of water
Toppings (for each pizza)
About 80-100 g of San Marzano tomato sauce
About 60-80 g of 'fior di latte' mozzarella
Extra virgin olive oil
Basil
About 5-10 g of Parmigiano Reggiano DOP with 24 months of maturation
Instructions
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