Reviews
Find Out How Adrian Micheal of Adriano's Pizza Learned His Trade Secrets
The single-serving pizzas from Adriano’s Pizza Napoletana are hot commodities. We chatted with owner Adrian Michael to discover where he learned his trade secrets.
By Tessa Cooper
Dec 2024
Photo by Tessa CooperOwner of Adriano’s Pizza Napoletana Adrian Michael shares his top secrets for making the perfect pizza.
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417 Magazine: Can you tell us a bit about your Italian heritage and how that’s played a role in your business?
Adrian Michael: My passion for Italian cooking and heritage stems from my Nonna, Mary Naspini. She was one of the most influential people in my life. I have fond memories of making traditional Italian dishes with her while we listened to her favorite singer, Dean Martin… But I think what I remember most is her words of wisdom…’Mistakes are inevitable,’ she would say, ‘accept them and move on. In life, we will make mistakes and face discouragement, but we can use that to improve and do better tomorrow.’ I have incorporated these words into my core values at Adriano’s Mobile Pizzeria.
417: Where did you learn to make such authentic Neopolitan-style pizza?
A.M.: I developed a passion for Neapolitan pizza during my visit to Naples, Italy. While in culinary school, I embarked on a culinary tour of Italy for inspiration. After savoring numerous delightful dishes, my friends and I decided to journey to Naples. Stepping into a local pizzeria, I was entranced by the atmosphere, the wood-burning ovens, the aroma of fresh bread and the sight of pizzaiolos meticulously crafting beautiful pizzas with love and dedication. In June 2023, I wanted to increase my knowledge in the art of Pizza Napoletana, so I enrolled in a course called the Associazione Verace Pizza Napoletana (AVPN) in Los Angeles, California. This organization is dedicated to preserving and promoting the culinary art of making authentic Neapolitan pizza.
417: In your opinion, what makes the perfect Neapolitan-style pizza?
A.M: The perfect Neapolitan pizza is a masterpiece of simplicity and quality. Its dough, made with just flour, salt, yeast, and water, is carefully stretched and placed in a scorching wood-burning oven. The high heat creates a delightful crust with just the right amount of charring. Topped with flavorful San Marzano tomatoes, creamy “fior di latte” mozzarella, and a sprinkle of fresh herbs, garlic and sea salt, every Neapolitan pizza is a testament to the art of using the finest ingredients.
