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Eric Ayala

Eric Ayala

Sabadell, Spain Neapolitan
Il figlio di Emiliano Social Media Influencer

Renowned pizzaiolo from Spain who trained in Naples under Emiliano Moccia. Opened 'Il figlio di Emiliano' in Sabadell near Barcelona in October 2023. Known for his dedication to authentic Neapolitan pizza and emphasis on simplicity and quality, using fewer ingredients to highlight each component's flavor. His journey began during the COVID-19 pandemic when he started experimenting with dough in his backyard, sharing the process on social media.

Neapolitan Dough

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Note: Deduced from social media content, interviews, and documented techniques

Hydration: 60-62% 8-12 hours at room temperature

Ingredients

  • Type 00 flour 1 kg
  • Water 600-620 ml
  • Sea salt 25-30 g
  • Fresh yeast 2-3 g

Technique

Mix flour and water, add salt after initial mixing. Add yeast dissolved in water. Knead until smooth and elastic. Bulk ferment 2 hours, then ball into portions and rest 6-10 hours at room temperature. The dough should be soft and slightly sticky.

Notes

Emphasizes simplicity and quality. Water temperature around 20-22°C. Use a wood-fired oven at 450-480°C for 60-90 seconds. Hand-stretch only, no rolling pin.

Iconic Pizzas

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Margherita

The classic Neapolitan Margherita - simple, elegant, and perfect. San Marzano tomatoes, fior di latte mozzarella, fresh basil, and extra virgin olive oil.

Ingredients

  • San Marzano tomatoes
  • Fior di latte mozzarella
  • Fresh basil
  • Extra virgin olive oil
  • Sea salt

Technique

Hand-stretch dough to 30-35cm. Add crushed San Marzano tomatoes, torn mozzarella. Bake 60-90 seconds until leopard-spotted. Add fresh basil and drizzle with olive oil immediately after baking.

Marinara

The original pizza - just tomatoes, garlic, oregano, and olive oil. Perfect in its simplicity, showcasing the quality of each ingredient.

Ingredients

  • San Marzano tomatoes
  • Garlic
  • Oregano
  • Extra virgin olive oil
  • Sea salt

Technique

Stretch dough, add crushed tomatoes, thinly sliced garlic, and oregano. Bake until edges are charred. Finish with a generous drizzle of high-quality extra virgin olive oil.

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