Chef Giulio Adriani opened the first and ONLY pizza speakeasy in NYC. Originally from Rome, Giulio is a prime example of following your passion.
"I studied business, my father is an accountant, and my family was planning for me to take over his office... Then of course as a good kid i decided to disappoint everyone.. And here i am!"
"My old master, Salvatore, made me start from the bottom and most of the time just observe him making pizza in my spare time, but he was explaining all he was doing. Nowadays most of the people would have quit, but it was a school of life too and I loved the challenge of waiting for a promotion and dreaming of arriving one day and being able to manipulate the dough.... "
"The fried pizza - the Montanara made me famous after the great reviews obtained when I introduced it to New York. But mostly because thanks to that invention I got granted a Green Card (yes, a green card to a pizzamaker lol) for the addition to culinary economy of United States... Pretty cool, no?"
Giulio was kind enough to share his home style Focaccia Pugliese recipe:
21 oz high gluten flour
.5 oz salt
.5 oz dry active yeast
2 teaspoon sugar
1/2 cup oil
1 3/4 cup water
Mix all ingredients til dough is formed and smooth.
Sit the dough in a bowl covered with a wet towel until it double up (1 hour)
Prepare your baking pan spraying some oil on the bottom and put the dough on it and spread it with the hands.
Now let it rest again for an hour covered.
Put salt, oil and bake it at 400 degrees until perfectly cooked (roughly 15min)
This dough can also handle any ingredient!!!