No one else creates as Eva does. She has brought to us the most profound Italian cuisine, what we never see in our commercialized food. Thank you, that was absolutely amazing.
@@CameronKevin-y4k Maybe you wrote your comment in the wrong place. You should have written directly below the video. However it is clear that the videos are a bit long, between Harper's and then Eva's various explanations and then all the preparation of the various dishes that Eva does in one video (let's also not forget the advertising, the sponsor of the various videos), it obviously doesn't come out a short video. It could be a shorter video if they presented only one dish, but people are happy to see many things. Videos then do not come out every day, but only once a week and also on Sundays, where people also have more time to see something.
My Mom used to put her dough in the bowl, cover the bowl with a clean kitchen towel, and place the bowl in the center of the bed on top of the bedspread for a few hours until the dough rose. I asked her why....she said because that's the way Grandma did it. :) Grandma was from Puglia. I'm thinking that the warmth from the center of the bed and the quiet room with no vibrations of footsteps, must have helped to make it rise. This episode brought a tear to my eye. Thank you, Eva!
That you are always hungry is not a secret, Harper😊 I think Eva cuts those potatoes thinner than a mandolin. Is it just me, or does it seem that Eva cut her hair?
I always mix all my bread doughs by hand. That is how you become familiar with different doughs and their characteristics so you can do Eva’s style of extra precise measurements.
Eva’s hands are worth a million dollars! Her knowledge of how to make authentic Italian food, is worth a billion dollars! I’m wishing I were there to try this pizza. Looks delicious, Eva! Harper..no wonder you’re always hungry. Eva is a genius in the kitchen! Thanks for sharing this recipe with us.. I love you both! ❤😘😊
Yeah, that is more like focaccia, pizza and focaccia are blood brothers. Where does one end and the other start? I think focaccia has minimal toppings compared to pizza.
Bravo Eva e Harper! Quando li faccio, uso il 65% di acqua, con un processo di fermentazione simile (minimo 8 ore) e sono buoni, ma con il 75% sembrano più facili da estendere e più morbidi! Un grande abbraccio.
Not only does Eva make the most refined and elegant dishes (pizza can be elegant!) but Harper's production values are off the chart. It must be wonderful to work in such a beautiful space. And I LOVE their choice of music -- such a great mix.
I don't know about others, but during the lockdown days, I became familiar wth how to make an artisianal bread, and EVERY video seemed like a cut and paste job from the others down to the eventual shape of the resulting bread using the similar technique of fold, turn 90 degrees and fold again, then wait 30 minutes and repeat. This is the FIRST video that actually takes what is presented in those videos and both explains why it's happening as well as produces a different end result! This is why Eva is so wonderful to watch! She actually knows what she's doing and is able to fluently pass those teachings on to the audience! Well done, PG, well done!
Hey Paisan, my great grandmother from Calabria made square pan cheese pizza's every Friday during Lent when I was growing up on the south side of Chicago in the 50's,60's and 70's. She would add onions, mushrooms, peppers and tomatoes also. I will never forget it or her. Thank you for stirring that wonderful memory of my Nana.
Thank you, I worked construction, no lunch ,my bosses mothers house we stopped .He is Italian. His mother made on very big bread she made roasted peppers with eggs and I have never had another sandwich like that again magnificent
No, but it reminds me of another Italian-American word; gabagool. It's actually a weird way of spelling capicoul' or capicolo, the Italian word. I wonder if giambool is a modified version of an Italian word - say, ciambel'? I know ciambella is a ring-shaped, light, soft Italian bread, sometimes with yummy meat, cheese, etc. inside. Maybe it came from that? Anyone who can shed light would be appreciated!
@@shainazion4073 Never heard of that. I'm a life long NJ'ean with Italian roots (parents, grandparents, aunts and uncles OFF the boat literally) peppers and eggs is peppers and eggs. pepperuol e uova
In Italy, homemade pizzas are always “Pizza in Teglia” (Pizza in pan). Round pizzas are made in pizzerias, but also in pizzerias, like in Rome, they make various Pizza in Teglia with various kinds of ingredients on top (they are usually made to take away). One chooses some pieces of various kinds and takes them home or eats them on the street.
Mama Mia that dough takes a LOT of time, work, and patience! It makes you WORK for its pillowy, heavenly deliciousness! I absolutely loved seeing Eva just going in with her hands, making bread like women in Calabria have done for untold centuries. The way she kept folding and flipping all those heavenly dough pillows, it's like a skill she was born with! Thanks you guys for sharing so many incredible Italian treats and treasures.
Thank you so much! I’m so happy that I found your channel. I’m sick and tired of the Food Network and Cooking Channel. No one shows you how to cook anymore. It’s all stupid competitions. Growing up, I learned to cook, knife skills, different cuisines, by watching PBS’s Saturday afternoon lineup. But that’s all but disappeared. I’ve learned so much about Italian food from you. No wonder I’ve been unimpressed with my pasta. Because I was making it all wrong! Eva, you are amazing!
I'm so confused about pizza. Are you able to answer questions for me? Please and thanks in advance? If so, then here are my questions. 1) What's the deal with poolish? His pizza here doesn't use it, and it still works fine. 2) I tried spreading out the dough to the same size, and it kept getting too thin. Is there a reason for that? 3) Where do the big crust bubbles of Neapolitan pizza come from? I figure that it can't just be the yeast.
@@eugenetswong 1) poolish is more for neapolitan pizza, the one done in a super high temperature (stone) oven, which this isn't. 2) I'm guessing the pizza getting too thin happens when it hasn't developed enough or is being spread too fast. It happens to me too, I'd say let it rest more. Are you using flour suitable for pizza/bread? 3) The oven's temperature I reckon, I also don't get huge bubbles if I make it at home with an oven that maxes out at 220C. Btw I usually like the recipes for lower temps like this one because I don't have the proper equipment to really take advantage of neapolitan style recipes.
@@afz902k 1) Thank you for the info. 2a) Yeah, I think that I didn't give it enough time in 4 different stages: hydration; bulk fermentation; bench rest; and final fermentation. Also, I needed to spend a tiny bit more time folding/kneading the dough to strengthen the gluten, and giving it enough time to break down half of the gluten molecule. To give you an idea of how hard it is for me to remember all the steps: I had to refer to the playlist [i.e.: "The Steps Of Baking"] on Chain Baker's RUclips channel to confirm to you that I had listed all the wait phases. I had originally wrote "3" instead of "4". 2b) I am confident about the flour quality. I read that Canadian all-purpose flour is good quality. I can try bread flour in the future. 3) Yeah, I think that the heat makes a difference, but there are videos showing home ovens producing big bubbles.
Compleatly off topic, I love Eva's hair! I am retired from 33 yrs as a hairstylist who specialized in Curly hair, I have a special love for curls of all sizes. I always head out with wet hair, yes even as a hairstylist. I had never seen Evas damp before. I Loved watching her curls come to life in the video. Oh & the pizza looked delicious!😍🇺🇸
Oh man... I'm almost 45 and STILL searching for a hair stylist that knows how to work with curls.😢 Although, thru RUclips university, I now know I have 3-day curls❤
I was a hair stylist for 20 years. Since I could handle curly hair I had no problem building a very loyal clientele. And my own hair is "problem hair". Too fine, too straight & too thick. As Ive aged it has thinned - to normal. But its still too fine and too straight.
I am so excited to start making Italian food here in the US. My grandma was born in Sicily. She is full blooded Italian. She came to America with her family when she was a little girl. Mary Barbieri was her name. She would speak Italian sometimes but we never could understand her. I would love to learn to speak Italian and make Italian food. I want to start embracing my heritage. I love you guys, you are awesome.
My mother and grandmother (Sicilian) made pizza like this. The sauce was raw and topped with anchovies (sometimes shrimp or octopus), arugula, salami, mushrooms and thinly sliced garlic and mozzarella. deliziosa! My grandfather liked potato and pecorino and sage.
@@ps5801 I am not sure what you had but in Italy we cook octopus, even when we do carpaccio octopus which is cooked octopus then frozen and sliced very thin with a slicer, then you season it with lemon juice, EVO and parsley. We also boiled and make potato octopus salad, simple but delicious.
My dad was from Calabria . My mom learned a lot from his family . She would make pizza every Friday and she put anchovy on half as a topping. Watching your video I had memories of the aroma of the pizza dough Love you both ❤️
Yum, anchovies, so salty and delicious to balance the pizza! Your Mom knew not everyone would love them, though, so only half the pizza gets the little fishies.
The very first pizza I had in Italy was a potato pizza. I thought it was the craziest thing but absolutely loved it. And that stuffed pizza looks AMAZING! This has to be one of my favorite Pasta Grammar videos!
My childhood neighbors in the 50s were Italian, and did a potato pizza with a twist. We all ate tons of anchovies in so many dishes, and drained the oil into a special jar kept in the fridge. That oil would get brushed on foccacia, especially under potato slices. We also oil-fermented eggplant, which was an amazing addition.
Eva, you always make me smile. You are a great teacher. I love how you don’t let the fact that you are still learning perfect English hold you back. It brings a special charm to your cooking instructions. You are priceless. And I love the relationship you and Harper have. I look forward to every video. I’ve learned so much from you both and me Kitchen is becoming more full of Italian staples. I think my husband is really enjoying the results!! 😉 Keep up the good work, you two. Bravo! 🙌🏻🙌🏻
Italian cooking is incredibly simple, but takes a lot of experience. Fresh pasta for example. Nothing could be easier, just a couple ingredients. But you really need a couple tries until you have a decent result. There definitely is a reason why grandma does things perfectly. Just don't give up. Failure is a normal step.
Interesting how this recipe somehow made it to my family all the way to Bulgaria. This is the only way my family has made pizza and it never failed us! It all looks amazing!
I recently bought King Arthur pizza flour and everyone in my family agreed that it made a difference in the crust. The pizza I made with their bread flour was good but the pizza made with the pizza flour was great! (My Costco recently started carrying it. 😊)
@@lindacallahan7388It has high protein, even the all purpose, so be careful which pastry recipes you use. The Stella Parks old fashioned pie crust is a disaster with KA because there’s not enough starch to absorb the huge amount of fat.
We stopped using anything BUT King Arthur flour here. Seems almost every other brand has niacin and other "enriched" stuff in it and it's just not the same.
I have been making focaccia pizza for several years now, a more lazy way than shown on this video; no kneed or folding, just resting for around 12 hours, spread into container as shown in this video, rest again for around 30 minutes, put your favourite toppings and bake. It's just so easy and tasty. Definitely going to try your toppings and the sandwich one - yum!
My brother and sister-in-law follow you, so when they came to visit us we had a pizza party. OHMYGOODNESS…the absolute best pizza I’ve ever eaten in my 63 years!
I love watching your videos, they are wonderful! I don't have a pizza peel, I assemble the pizza on a piece of parchment paper sprinkled with corn meal and use that to transfer onto my pizza steel. The pizza bakes on the paper and makes it easy to get off the steel once it's done. P.S. Your cherry tomato sauce recipe is life changing!
Brava Eva❤,e bravo il regista Harper❤,mi avete fatto venire voglia di pizza,ma non ho l'impasto! Adesso vado a raccogliere una melanzana nell'orto,i pomodorini li ho raccolti stamani,e faccio un paio di vassoi di pizzette,uno sul pane e uno sulle melanzane,,
Nobody picks out flour like Harper. You should do an entire show on his skills, Eva is so lucky to be witness to his awesomeness. I hope when I grow up I can be half as skilled.
You don't have to interrupt and correct Eva. She's very easy to understand. Her thoughts are clear and flowing nicely. Thank you for another great recipe!
"Can you use a stand mixer for this?" You can, but the high-hydration dough really doesn't require kneading in order to develop the gluten. Just wait and the gluten develops on it's own. I find that it's much simpler to mix the dough by hand and stretch it a few times than to pull out the stand mixer, mix the dough a little bit, then clean everything up. I never use a stand mixer for high-hydration dough.
I would be thrilled to speak Italian a small fraction as well as Eva speaks English. I love the Italian accent, she has no reason to be shy or embarrassed , she is obviously a bright gal. Love watching you two interact in your well made videos..
I grew up here in America but always had “pizza in teglia” because our family is Italian and we carry those great recipes from Italy passed on from our grandparents. I love watching your videos- brings back all the memories of being in Nonna’s kitchen💜
I ABSOLUTELY love your channel!! You two, really kick up family, cooking, values, it all a bagzillion times more!! I’d LOVE, as many here want to be the “ taste testers”!! You’re the friend we’d all love to hang out with!! Ty for sharing such delicious recipes, & being such a down to earth fabulous soul on earth! Much love to all! Many should share you on social media!! Food always brings ones together, lifts the spirits, so why not share uplifting everything !! 💫
Another fantastic video, great photography, clear instructions and you can almost taste and smell the results!!! Definitely one to try - again and again and again - especially the 'special' treat at the end. Well done both of you.
I waited all day to see this pizza video. I am so so grateful 🙏! Thank you Eva and Harper for bringing us another fantastic video. I appreciate all you do. ❤️
Pizza Baciata reminds me of Cudduruni, which is a stuffed "pizza" from Lentini in Sicily, where one of my great-grandmothers was born and raised. Cudduruni has the filling baked inside the two layers of dough, though, and the way my grandmother used to make it, the filling was only cooked vegetables, onion, garlic, salt, and pepper. Pizza Baciata looks just as delicious!
one slight error in something eva says about the tomato sauce, she says the tomato sauce for pizza is raw tomatoes but all canned tomatoes are cooked in the can during the canning process, so the sauce is actually cooked, not raw.
As soon as I saw you prepare pizza baciata I though "Some girl knows Bonci". While you were storing the dough, though, I was thinking that you may prepare some form of fried dough. And I honestly think that it could be an interesting video: from Apulian pettole to torta fritta (or gnocco fritto if you are a testaquedra from Reggio).
So many steps she takes to make it just right. I’m a southern woman who also has a mother who cooks better than me so I’m glad that it goes across continents lol
I've never thought of potatoes on a pizza! That looks really good! Actually, all 3 options look delicious! And stuffed pizza??? Thank you for sharing! It's on my list now to make this soon! 🍕🥰🇮🇹
Great recipe and method! I made half the recipe with organic Canadian bread flour and made one large round pizza the first day and refrigerated the second half of the dough for three days and made a 9 x 13" pan size foccacia three days later - topped with halved cherry tomatoes, fresh thyme, bit of coarse salt, drizzle of water, evoo - loosely followed Vincenzo's method. It was so good - the family devoured every crumb! Thank you for sharing.
Hey Susan. In case you're interested, you can make a full batch and divide and freeze it, (which is what l do) then just thaw it and finish the rising when you fancy pizza (or bread etc). Yeast dough freezes very well - it's heat that kills the yeast not cold. Just wrap it well and freeze it before you do the rising processes. 😊
When I do this style of pizza I’ve always fermented it for 72 hours. It always makes for a light but thick crust. I’ve made the potato pizza before using my ricer. Outstanding.
I have a stone and bread maker so I do go through the extra effort but have watched you guys 2 or 3 times now and each time the video has gotten me hungry.
NOTE! When baking pizza in a home oven like shown in the video it is better to use a hot stone in a pre heated oven. Without the hot stone the oven will loose its heat at the moment you open the door. Gone is all you pre heated air! You can put your tray on top of the stone. If you have a pizza peel you can bake off straight on the stone. The stone can be a size cut tile of your terrace and can be found in your local hardware store. As long as the surface is smooth. It's is just that easy. The pizza will pop up straight away when placing it on the stone creating a nice corona and airy interior.
I loved this recipe for pizza al teglia, which is very close to the pizza my mother made (with love) for some 60 years in northeastern PA. This recipe allowed me to recreate it! Thanks so much!
Resting dough for 12 hours. Don't be fooled by videos as of course there is editing! You need to know when you actually want to eat the pizza, count back 12 hours and add a few more for additional resting in different stages and of course mixing. You may find yourself starting at maybe 3 a.m. to have pizza by 5 or 6 pm. Now you know why bakers get up so dang early to make bread. Am I right?
@SundraTanakoh You are right, except maybe for pizza. A place I worked we always prepared a batch of dough the night before so we could have it ready for noon. Once the dough was in the pan we would keep it in the retarder until we needed it. But you are quite right about bakers starting work well before the crack of dawn to have the bread ready.
I've started making sheet pan pizza instead of the round new york style I've made for years. The result is so much better than anything you can buy at a pizzeria (at least where I live)
This is the type of pizza my mum and my aunties all make, they're Calabrese. We grew up on this pizza and I still think it's the best type! Great video, pizza looks amazing
HOLY CRAP... An Italian finally said "dissolve" instead of melting. So, not only is Eva an amazing Cook, she now gets bonus points for "dissolve".🤣🤣 [Even my relatives say "melting"... It drives me nuts]
I am not kidding, I did the exact same combination last night! Due to weather had to give up the outdoor gas fired oven and go electric - so three pizzas in a tray; capricciosa, napoli(romano) and potato..
Your video production with great content is the best! Even without his glasses, Harper reminds me of Chris Kimball from PBS Milk Street, not only in delivery but analytic explanation in the recipes. Eva is fantastic. Thankyou.
I’ve said this for years………Italians and the other Mediterranean countries (Spain, Greece, France) don’t put all of those pesticides on there food. And yes……they love their pasta, pizza etc…….but the majority of the diet is vegetable based. And they don’t put all of those pesticides in any of the food. Bravo Eva!
It's really worth all the waiting and all the love that goes into this dough - you can taste it. Oh, BTW, I love your new oven. Bravo! And I'll definitely try this double-bake pizza sandwich. It looks amazing. Thank you guys for yet another video that made me hungry. Best wishes from the Bavarian alpine region 🙋🏻♀
THANK YOU EVA!! I made this pizza for my family and friends tonight for our Sunday dinner and they all agreed it was the best pizza ever!!! Unbelievable flavor in the dough, just spectacular. Thank you, thank you, thank you! I will use this recipe forever and continue to share it ❤ It was so easy (definitely much easier with a stand mixer), but the flavor and texture in the crust is unbelievable.
I was taught to partially cook the dough a bit first before adding the toppings and it was always a bit thicker than what you have. Our sauce was more watery, so im guessing thats why. Everything looked incredible
Eva.. I have to say you are so very capable! You make the most amazing food with very few quality ingredients and I know it tastes incredible. You're a lucky man Harper..as long as Eva is around you'll never starve!😊 Hope you didn't have to pay royalties to Rafiki and Sarah!! Great touch.❤❤❤❤❤❤
When you asked about a mixer at about 4.50 Eva's expression said it all to me. Us old fashioned types like mano a mano...the hand is greater than the machine...
For years my mom would make pizza dough every Saturday from scratch. She finally got the point where she got tired of it and switched to using frozen white bread dough. And y'know what? I comes out pretty damned good.
This is the pizza that my granny used to make all the time for us decades ago. I need to make this style once the weather cools in Phx. Baccia Baccia. Potato, rosemary, and onion!
I had to comment because I've tried to make this style of pizza many times, but I've always had issues with the dough sticking to the pan when it comes out of the oven. However, following these techniques I got a high hydration pizza that was delicious and didn't stick at all, saving me from the frustrating process of destroying a freshly made pizza as I desperately try and scrape it out of a pan. I made two sheet pan pizzas. Delicious!
There is one thing though, staying a certain amount of time at home in Italy and speaking more and more the dialect of the area, when you then switch to English you sometimes struggle to find the right word. The same thing happens to me living here in Germany as an Italian, when I'm in Italy for a while and then back in Germany, with the German language.
The most impressive part of this video is HOW SHE WORKED FLOUR IN A BLACK SHIRT AND GOT NONE ON HER
I know;if I wear a black shirt while making the dough,my black shirt looks like a scene from Scarface
I can get a thin layer of flour on my fingertip, and my kitchen will look like a 50-pound bag exploded
lol 😂 great observation
She’s not just Italian, she’s Calabrian.
Her power is strong Luke…
No one else creates as Eva does. She has brought to us the most profound Italian cuisine, what we never see in our commercialized food. Thank you, that was absolutely amazing.
Eva regarding the whole world of the Italian cuisine, in Italy we have a proverb that translated says..... she knows one more than the devil ! 😊
Isn't she a gift? ❤
@@aris1956b
Love you guys but your videos are wayyy to long
@@CameronKevin-y4k Maybe you wrote your comment in the wrong place. You should have written directly below the video. However it is clear that the videos are a bit long, between Harper's and then Eva's various explanations and then all the preparation of the various dishes that Eva does in one video (let's also not forget the advertising, the sponsor of the various videos), it obviously doesn't come out a short video. It could be a shorter video if they presented only one dish, but people are happy to see many things. Videos then do not come out every day, but only once a week and also on Sundays, where people also have more time to see something.
My Mom used to put her dough in the bowl, cover the bowl with a clean kitchen towel, and place the bowl in the center of the bed on top of the bedspread for a few hours until the dough rose. I asked her why....she said because that's the way Grandma did it. :) Grandma was from Puglia. I'm thinking that the warmth from the center of the bed and the quiet room with no vibrations of footsteps, must have helped to make it rise. This episode brought a tear to my eye. Thank you, Eva!
Who ever slept in that bed, must have had a left over scent of yeast?😊
Maybe 😊The whole house smelled wonderful whenever Mom cooked or baked...How I miss that!
"Because Harper is always hungry" the shade she threw and the response of just "hey" got me. 😅
Haha..me too..they are so cute together! ❤😊
That you are always hungry is not a secret, Harper😊
I think Eva cuts those potatoes thinner than a mandolin.
Is it just me, or does it seem that Eva cut her hair?
I thought the very same thing. @@sowelu66
I always mix all my bread doughs by hand. That is how you become familiar with different doughs and their characteristics so you can do Eva’s style of extra precise measurements.
Hands just work better!
Eva’s hands are worth a million dollars!
Her knowledge of how to make authentic Italian food, is worth a billion dollars!
I’m wishing I were there to try this pizza. Looks delicious, Eva!
Harper..no wonder you’re always hungry. Eva is a genius in the kitchen!
Thanks for sharing this recipe with us.. I love you both! ❤😘😊
The dough reminds me of making foccacia.....high hydration dough, olive oil in nearly every stage and finishing using the fingertips.
I use focaccia rescind for my Detroit style pizza. Game changer
Yeah, that is more like focaccia, pizza and focaccia are blood brothers. Where does one end and the other start? I think focaccia has minimal toppings compared to pizza.
Bravo Eva e Harper! Quando li faccio, uso il 65% di acqua, con un processo di fermentazione simile (minimo 8 ore) e sono buoni, ma con il 75% sembrano più facili da estendere e più morbidi! Un grande abbraccio.
It is focacccia with pizza toppings and likely delicious!
I’ve seen some Italians refer to foccacia as a “white pizza”.
Not only does Eva make the most refined and elegant dishes (pizza can be elegant!) but Harper's production values are off the chart. It must be wonderful to work in such a beautiful space. And I LOVE their choice of music -- such a great mix.
These dudes got me through the pandemic 😂
I don't know about others, but during the lockdown days, I became familiar wth how to make an artisianal bread, and EVERY video seemed like a cut and paste job from the others down to the eventual shape of the resulting bread using the similar technique of fold, turn 90 degrees and fold again, then wait 30 minutes and repeat.
This is the FIRST video that actually takes what is presented in those videos and both explains why it's happening as well as produces a different end result!
This is why Eva is so wonderful to watch!
She actually knows what she's doing and is able to fluently pass those teachings on to the audience!
Well done, PG, well done!
Most youtube cooking shows are like that, some even own up to it
Hey Paisan, my great grandmother from Calabria made square pan cheese pizza's every Friday during Lent when I was growing up on the south side of Chicago in the 50's,60's and 70's. She would add onions, mushrooms, peppers and tomatoes also. I will never forget it or her. Thank you for stirring that wonderful memory of my Nana.
Man... why cant the internet be more like you 🤣🤣🤣 Salut to you, and you family.
That’s a cozy and sweet memory, thanks for sharing.
The Calabrian Pizza is the best
Thank you, I worked construction, no lunch ,my bosses mothers house we stopped .He is Italian. His mother made on very big bread she made roasted peppers with eggs and I have never had another sandwich like that again magnificent
I love peppers and egg sandwiches! I add some onion and a bit of mozzarella too.
I’d give anything to try a sandwich, and pizza from Italy!! 😊
In New Jersey and New York, these sandwiches are known as Giambool sandwiches. Does anyone know this name?
No, but it reminds me of another Italian-American word; gabagool. It's actually a weird way of spelling capicoul' or capicolo, the Italian word. I wonder if giambool is a modified version of an Italian word - say, ciambel'? I know ciambella is a ring-shaped, light, soft Italian bread, sometimes with yummy meat, cheese, etc. inside. Maybe it came from that? Anyone who can shed light would be appreciated!
@@shainazion4073 Never heard of that. I'm a life long NJ'ean with Italian roots (parents, grandparents, aunts and uncles OFF the boat literally) peppers and eggs is peppers and eggs. pepperuol e uova
@@ifyouloveChristyouwillobeyhim Its Capocollo...
In Italy, homemade pizzas are always “Pizza in Teglia” (Pizza in pan). Round pizzas are made in pizzerias, but also in pizzerias, like in Rome, they make various Pizza in Teglia with various kinds of ingredients on top (they are usually made to take away). One chooses some pieces of various kinds and takes them home or eats them on the street.
Mama Mia that dough takes a LOT of time, work, and patience! It makes you WORK for its pillowy, heavenly deliciousness! I absolutely loved seeing Eva just going in with her hands, making bread like women in Calabria have done for untold centuries. The way she kept folding and flipping all those heavenly dough pillows, it's like a skill she was born with! Thanks you guys for sharing so many incredible Italian treats and treasures.
I hadn't realised before how much work is involved!
Thank you so much! I’m so happy that I found your channel. I’m sick and tired of the Food Network and Cooking Channel. No one shows you how to cook anymore. It’s all stupid competitions. Growing up, I learned to cook, knife skills, different cuisines, by watching PBS’s Saturday afternoon lineup. But that’s all but disappeared. I’ve learned so much about Italian food from you. No wonder I’ve been unimpressed with my pasta. Because I was making it all wrong! Eva, you are amazing!
I'm so confused about pizza. Are you able to answer questions for me? Please and thanks in advance? If so, then here are my questions.
1) What's the deal with poolish? His pizza here doesn't use it, and it still works fine.
2) I tried spreading out the dough to the same size, and it kept getting too thin. Is there a reason for that?
3) Where do the big crust bubbles of Neapolitan pizza come from? I figure that it can't just be the yeast.
@@eugenetswong 1) poolish is more for neapolitan pizza, the one done in a super high temperature (stone) oven, which this isn't. 2) I'm guessing the pizza getting too thin happens when it hasn't developed enough or is being spread too fast. It happens to me too, I'd say let it rest more. Are you using flour suitable for pizza/bread? 3) The oven's temperature I reckon, I also don't get huge bubbles if I make it at home with an oven that maxes out at 220C. Btw I usually like the recipes for lower temps like this one because I don't have the proper equipment to really take advantage of neapolitan style recipes.
@@afz902k 1) Thank you for the info.
2a) Yeah, I think that I didn't give it enough time in 4 different stages: hydration; bulk fermentation; bench rest; and final fermentation. Also, I needed to spend a tiny bit more time folding/kneading the dough to strengthen the gluten, and giving it enough time to break down half of the gluten molecule.
To give you an idea of how hard it is for me to remember all the steps: I had to refer to the playlist [i.e.: "The Steps Of Baking"] on Chain Baker's RUclips channel to confirm to you that I had listed all the wait phases. I had originally wrote "3" instead of "4".
2b) I am confident about the flour quality. I read that Canadian all-purpose flour is good quality. I can try bread flour in the future.
3) Yeah, I think that the heat makes a difference, but there are videos showing home ovens producing big bubbles.
Compleatly off topic, I love Eva's hair! I am retired from 33 yrs as a hairstylist who specialized in Curly hair, I have a special love for curls of all sizes. I always head out with wet hair, yes even as a hairstylist. I had never seen Evas damp before. I Loved watching her curls come to life in the video. Oh & the pizza looked delicious!😍🇺🇸
I like it too, but it doesn't look good on everyone.
@@Bob_Adkins What an odd comment...
@@Ron-Ayres Maybe, but not nearly as odd and antisocial as your avatar.
Oh man... I'm almost 45 and STILL searching for a hair stylist that knows how to work with curls.😢
Although, thru RUclips university, I now know I have 3-day curls❤
I was a hair stylist for 20 years. Since I could handle curly hair I had no problem building a very loyal clientele. And my own hair is "problem hair". Too fine, too straight & too thick. As Ive aged it has thinned - to normal. But its still too fine and too straight.
I am so excited to start making Italian food here in the US. My grandma was born in Sicily. She is full blooded Italian. She came to America with her family when she was a little girl. Mary Barbieri was her name. She would speak Italian sometimes but we never could understand her. I would love to learn to speak Italian and make Italian food. I want to start embracing my heritage. I love you guys, you are awesome.
start with the sopranos
Wait till you make your first red sauce 💗 I always think of all the families out there that grew up eating it and how it connects us all
My mother and grandmother (Sicilian) made pizza like this. The sauce was raw and topped with anchovies (sometimes shrimp or octopus), arugula, salami, mushrooms and thinly sliced garlic and mozzarella. deliziosa! My grandfather liked potato and pecorino and sage.
Par-boiled then grilled and sliced thin. Rubbery octopus is over cooked.@@ps5801
Needs to be cooked twice, boil it first, and then put it on.
That's how I learned it atleast.@@ps5801
@@ps5801if you had octopus that had a rubbery texture it means the quality of the octopus was terrible and/or the cook was terrible at cooking it.
@@ps5801yeah the best way to eat octopus is hours after it’s been caught so at a place located in a fishing village or city
@@ps5801 I am not sure what you had but in Italy we cook octopus, even when we do carpaccio octopus which is cooked octopus then frozen and sliced very thin with a slicer, then you season it with lemon juice, EVO and parsley. We also boiled and make potato octopus salad, simple but delicious.
My dad was from Calabria . My mom learned a lot from his family . She would make pizza every Friday and she put anchovy on half as a topping. Watching your video I had memories of the aroma of the pizza dough
Love you both ❤️
Yum, anchovies, so salty and delicious to balance the pizza! Your Mom knew not everyone would love them, though, so only half the pizza gets the little fishies.
We had homemade pizza 🍕 on Fri too! Must be Calabria thing
@@gigid9606 it must be !!! I miss those days
😀❤️
The very first pizza I had in Italy was a potato pizza. I thought it was the craziest thing but absolutely loved it. And that stuffed pizza looks AMAZING! This has to be one of my favorite Pasta Grammar videos!
potato? 🤨in argentina they have onion pizzas, sound weird but the thing turns to be absolute delicious after caramelizing in the oven
My childhood neighbors in the 50s were Italian, and did a potato pizza with a twist. We all ate tons of anchovies in so many dishes, and drained the oil into a special jar kept in the fridge. That oil would get brushed on foccacia, especially under potato slices. We also oil-fermented eggplant, which was an amazing addition.
Eva, you always make me smile. You are a great teacher. I love how you don’t let the fact that you are still learning perfect English hold you back. It brings a special charm to your cooking instructions. You are priceless. And I love the relationship you and Harper have. I look forward to every video. I’ve learned so much from you both and me Kitchen is becoming more full of Italian staples. I think my husband is really enjoying the results!! 😉 Keep up the good work, you two. Bravo! 🙌🏻🙌🏻
Harper, just always remember:”Trust the process” 😂😂
Eva is such a good cook, she makes everything look simple and delicious.
Italian cooking is incredibly simple, but takes a lot of experience. Fresh pasta for example. Nothing could be easier, just a couple ingredients. But you really need a couple tries until you have a decent result. There definitely is a reason why grandma does things perfectly. Just don't give up. Failure is a normal step.
Interesting how this recipe somehow made it to my family all the way to Bulgaria. This is the only way my family has made pizza and it never failed us! It all looks amazing!
I recently bought King Arthur pizza flour and everyone in my family agreed that it made a difference in the crust. The pizza I made with their bread flour was good but the pizza made with the pizza flour was great! (My Costco recently started carrying it. 😊)
Wow, I've been using King Arthur flour for about 37 years. It IS very different than Gold Medal, Pillsbury, etc.
I buy King Arthur's flour for everything.
@@lindacallahan7388It has high protein, even the all purpose, so be careful which pastry recipes you use. The Stella Parks old fashioned pie crust is a disaster with KA because there’s not enough starch to absorb the huge amount of fat.
We stopped using anything BUT King Arthur flour here. Seems almost every other brand has niacin and other "enriched" stuff in it and it's just not the same.
its all in the dough you can make the cheapest flour taste wonderful i say this from experience spend extra time not extra money
I have been making focaccia pizza for several years now, a more lazy way than shown on this video; no kneed or folding, just resting for around 12 hours, spread into container as shown in this video, rest again for around 30 minutes, put your favourite toppings and bake. It's just so easy and tasty. Definitely going to try your toppings and the sandwich one - yum!
My brother and sister-in-law follow you, so when they came to visit us we had a pizza party. OHMYGOODNESS…the absolute best pizza I’ve ever eaten in my 63 years!
I love watching your videos, they are wonderful! I don't have a pizza peel, I assemble the pizza on a piece of parchment paper sprinkled with corn meal and use that to transfer onto my pizza steel. The pizza bakes on the paper and makes it easy to get off the steel once it's done. P.S. Your cherry tomato sauce recipe is life changing!
Brava Eva❤,e bravo il regista Harper❤,mi avete fatto venire voglia di pizza,ma non ho l'impasto! Adesso vado a raccogliere una melanzana nell'orto,i pomodorini li ho raccolti stamani,e faccio un paio di vassoi di pizzette,uno sul pane e uno sulle melanzane,,
Nobody picks out flour like Harper. You should do an entire show on his skills, Eva is so lucky to be witness to his awesomeness. I hope when I grow up I can be half as skilled.
Meraviglioso! I am 77 years old and have struggled with high hydration dough. Sweet Eva has solved my problems!! Grazie molto! 🤠 from Texas
It’s so precious to hear Eva talk to her mother in Italy!
I love watching Ava finesse the doughs she makes, especially that pizza dough. I actually watched that segment twice, very zen.
This is the pizza my family makes. My Sicilian grandmother made this for us when we would visit. ❤
I so want to have Bonci pizza!
You don't have to interrupt and correct Eva. She's very easy to understand. Her thoughts are clear and flowing nicely. Thank you for another great recipe!
"Can you use a stand mixer for this?"
You can, but the high-hydration dough really doesn't require kneading in order to develop the gluten. Just wait and the gluten develops on it's own.
I find that it's much simpler to mix the dough by hand and stretch it a few times than to pull out the stand mixer, mix the dough a little bit, then clean everything up. I never use a stand mixer for high-hydration dough.
I would be thrilled to speak Italian a small fraction as well as Eva speaks English. I love the Italian accent, she has no reason to be shy or embarrassed , she is obviously a bright gal. Love watching you two interact in your well made videos..
This is the pizza I grew up on! My mom made it in sheets with tomato, olives, and a bit of cheese.
I've made this recipe 3 times in the last 2 weeks. Complete success each time, especially when my visitors are a mixture of vegan and non vegan 😄
I always look forward to the Pasta Grammar videos. I like you both! Please keep the videos coming. Ciao!
I grew up here in America but always had “pizza in teglia” because our family is Italian and we carry those great recipes from Italy passed on from our grandparents. I love watching your videos- brings back all the memories of being in Nonna’s kitchen💜
I love these instructional videos. And, as usual, the food looked amazing. 🤤
I ABSOLUTELY love your channel!! You two, really kick up family, cooking, values, it all a bagzillion times more!! I’d LOVE, as many here want to be the “ taste testers”!! You’re the friend we’d all love to hang out with!! Ty for sharing such delicious recipes, & being such a down to earth fabulous soul on earth! Much love to all! Many should share you on social media!! Food always brings ones together, lifts the spirits, so why not share uplifting everything !! 💫
Another fantastic video, great photography, clear instructions and you can almost taste and smell the results!!! Definitely one to try - again and again and again - especially the 'special' treat at the end. Well done both of you.
I waited all day to see this pizza video. I am so so grateful 🙏! Thank you Eva and Harper for bringing us another fantastic video. I appreciate all you do. ❤️
Thank you Eva and Harper!! Absolutely love this home style pizza!
Eva's cooking skills are amazing! I'm always so impressed.
Absolutely amazing! You guys are great! 🇮🇹👏👏👏👏
Besides learning great recipes from you, I enjoy your personalities so much. What a wonderful pair you two make.
Pizza Baciata reminds me of Cudduruni, which is a stuffed "pizza" from Lentini in Sicily, where one of my great-grandmothers was born and raised. Cudduruni has the filling baked inside the two layers of dough, though, and the way my grandmother used to make it, the filling was only cooked vegetables, onion, garlic, salt, and pepper. Pizza Baciata looks just as delicious!
one slight error in something eva says about the tomato sauce, she says the tomato sauce for pizza is raw tomatoes but all canned tomatoes are cooked in the can during the canning process, so the sauce is actually cooked, not raw.
But I think Eva was referring to putting the tomatoes as they are in the cans without preparing extra a sauce in a pot.
As soon as I saw you prepare pizza baciata I though "Some girl knows Bonci". While you were storing the dough, though, I was thinking that you may prepare some form of fried dough. And I honestly think that it could be an interesting video: from Apulian pettole to torta fritta (or gnocco fritto if you are a testaquedra from Reggio).
So many steps she takes to make it just right. I’m a southern woman who also has a mother who cooks better than me so I’m glad that it goes across continents lol
I've never thought of potatoes on a pizza! That looks really good! Actually, all 3 options look delicious! And stuffed pizza??? Thank you for sharing! It's on my list now to make this soon! 🍕🥰🇮🇹
This is how my Sicilian family makes it too! Eva, I’m sure you’ve heard this before, but I have to tell you myself, you are so talented! Complimenti!
E nun ni scurdamu di l’alici 😂
If you don’t have a stone & peal, you can make this in a cast iron pan. Adam Ragusa has a good video on exactly that.
You don’t need any of that for this.
Great recipe and method! I made half the recipe with organic Canadian bread flour and made one large round pizza the first day and refrigerated the second half of the dough for three days and made a 9 x 13" pan size foccacia three days later - topped with halved cherry tomatoes, fresh thyme, bit of coarse salt, drizzle of water, evoo - loosely followed Vincenzo's method. It was so good - the family devoured every crumb! Thank you for sharing.
Hey Susan. In case you're interested, you can make a full batch and divide and freeze it, (which is what l do) then just thaw it and finish the rising when you fancy pizza (or bread etc). Yeast dough freezes very well - it's heat that kills the yeast not cold. Just wrap it well and freeze it before you do the rising processes. 😊
When I do this style of pizza I’ve always fermented it for 72 hours. It always makes for a light but thick crust.
I’ve made the potato pizza before using my ricer. Outstanding.
I have a stone and bread maker so I do go through the extra effort but have watched you guys 2 or 3 times now and each time the video has gotten me hungry.
Eva has quickly become the Marcella Hazan of the current generation. She is just marvelous. Bravissima, Eva!
Well said!
Pizza Romana...pizzal'pala....Yummmy
Focaccia de recco...Ohh my!!no wait!!MM MIA!! Thank you Eva& Harper
We use Molino Marino flour for the dough...King Arthur bread flour for dusting work surfaces...Chefs Kiss!!
NOTE! When baking pizza in a home oven like shown in the video it is better to use a hot stone in a pre heated oven. Without the hot stone the oven will loose its heat at the moment you open the door. Gone is all you pre heated air!
You can put your tray on top of the stone. If you have a pizza peel you can bake off straight on the stone. The stone can be a size cut tile of your terrace and can be found in your local hardware store. As long as the surface is smooth. It's is just that easy.
The pizza will pop up straight away when placing it on the stone creating a nice corona and airy interior.
This woman needs to be protected at all costs! Lol
She is just too slick
...call in The A Team!
My Sicilian mother made pizza that looked exactly like this. Thank you for bringing back those wonderful memories.
It’s relaxing and entertaining to listen to her talk and watch the dough being massaged😊
I loved this recipe for pizza al teglia, which is very close to the pizza my mother made (with love) for some 60 years in northeastern PA. This recipe allowed me to recreate it! Thanks so much!
I really love this pizza recipe, I need to try it out. It’s been a while since I made one homemade, thank you Eva and Harper.
Resting dough for 12 hours. Don't be fooled by videos as of course there is editing! You need to know when you actually want to eat the pizza, count back 12 hours and add a few more for additional resting in different stages and of course mixing. You may find yourself starting at maybe 3 a.m. to have pizza by 5 or 6 pm. Now you know why bakers get up so dang early to make bread. Am I right?
@SundraTanakoh You are right, except maybe for pizza. A place I worked we always prepared a batch of dough the night before so we could have it ready for noon. Once the dough was in the pan we would keep it in the retarder until we needed it. But you are quite right about bakers starting work well before the crack of dawn to have the bread ready.
In italy dinner is around 8 pm
I don't care about the pizza, i just want eva as a friend. she is awesome!
Great video , could you replace the yeast with an sour dough starter or poolish?
Yes, but you need to factor that into your hydration
@@sevenandthelittlestmew thank you 🙂
I've started making sheet pan pizza instead of the round new york style I've made for years. The result is so much better than anything you can buy at a pizzeria (at least where I live)
This is the type of pizza my mum and my aunties all make, they're Calabrese. We grew up on this pizza and I still think it's the best type! Great video, pizza looks amazing
Eva is hard to understand at times, but her accent is charming. I like that she "disturbs" the yeast.
I just found your channel and I am loving both of your efforts. I enjoy your relationship and it is fun to watch Eva's cooking and loving her accent!
HOLY CRAP... An Italian finally said "dissolve" instead of melting.
So, not only is Eva an amazing Cook, she now gets bonus points for "dissolve".🤣🤣
[Even my relatives say "melting"... It drives me nuts]
Eva!!! I have made this pizza probably a dozen times now and it turns out fantastic every time, Grazie mille!
I am not kidding, I did the exact same combination last night! Due to weather had to give up the outdoor gas fired oven and go electric - so three pizzas in a tray; capricciosa, napoli(romano) and potato..
Your video production with great content is the best! Even without his glasses, Harper reminds me of Chris Kimball from PBS Milk Street, not only in delivery but analytic explanation in the recipes. Eva is fantastic. Thankyou.
I’ve said this for years………Italians and the other Mediterranean countries (Spain, Greece, France) don’t put all of those pesticides on there food. And yes……they love their pasta, pizza etc…….but the majority of the diet is vegetable based. And they don’t put all of those pesticides in any of the food. Bravo Eva!
Thanks for this enjoyable visit - its like a 10 minute holiday. Blessings
It's really worth all the waiting and all the love that goes into this dough - you can taste it. Oh, BTW, I love your new oven. Bravo! And I'll definitely try this double-bake pizza sandwich. It looks amazing. Thank you guys for yet another video that made me hungry. Best wishes from the Bavarian alpine region 🙋🏻♀
This is my nonna's pizza! I have always made it with all purpose flour, but i am going to do it with bread flour next time.
THANK YOU EVA!! I made this pizza for my family and friends tonight for our Sunday dinner and they all agreed it was the best pizza ever!!! Unbelievable flavor in the dough, just spectacular. Thank you, thank you, thank you! I will use this recipe forever and continue to share it ❤ It was so easy (definitely much easier with a stand mixer), but the flavor and texture in the crust is unbelievable.
Thank you for healing my need for getting stuff I don't need. Really. Thank you.
I would really love this dough. Even with high hydration, it sounds like it's crisp on the bottom, not soggy when they eat it. My kinda pizza!
Brilliant, you two have got me into Italian cooking, big time.
I had a teacher from Italy and she had the same accent as Eva, both when speaking in english and french. Always loved it! Salut Giusi!
I was taught to partially cook the dough a bit first before adding the toppings and it was always a bit thicker than what you have. Our sauce was more watery, so im guessing thats why. Everything looked incredible
Eva.. I have to say you are so very capable! You make the most amazing food with very few quality ingredients and I know it tastes incredible. You're a lucky man Harper..as long as Eva is around you'll never starve!😊
Hope you didn't have to pay royalties to Rafiki and Sarah!! Great touch.❤❤❤❤❤❤
When you asked about a mixer at about 4.50 Eva's expression said it all to me. Us old fashioned types like mano a mano...the hand is greater than the machine...
Subscribed from Canada, absolutely loved your video. She is fabulous and I’m in love with her accent 🇨🇦
Oh man, you blew my mind with that last part. Can't wait to try.
For years my mom would make pizza dough every Saturday from scratch. She finally got the point where she got tired of it and switched to using frozen white bread dough. And y'know what? I comes out pretty damned good.
these videos.. the sights and sounds and music and phrases take me back to my younger days…. when I was just a young man learning about semiotics
There aren’t many videos that make me extra hungry while I’m watching- yours did!
Eva you are amazing! 😘 You open the door and so many windows to Italian cuisine I’ve Never thought existed!
"Trust the process." Love this.
You, Harper, found a jewel when you found Eva!
This is the pizza that my granny used to make all the time for us decades ago. I need to make this style once the weather cools in Phx. Baccia Baccia.
Potato, rosemary, and onion!
Will the weather cool in Phx? I pray so.
@@wintercame yes, January😆
I had to comment because I've tried to make this style of pizza many times, but I've always had issues with the dough sticking to the pan when it comes out of the oven. However, following these techniques I got a high hydration pizza that was delicious and didn't stick at all, saving me from the frustrating process of destroying a freshly made pizza as I desperately try and scrape it out of a pan.
I made two sheet pan pizzas. Delicious!
No one deserves this woman lol. Truly incredible.
I have a stand mixer. I make doughs by hand, it works out better.
Yup, precook with the sauce, thickens it. Bravo
“Trust the process.” Eva’s English has improved since I first started watching your videos! ❤ You two are so adorable.
There is one thing though, staying a certain amount of time at home in Italy and speaking more and more the dialect of the area, when you then switch to English you sometimes struggle to find the right word. The same thing happens to me living here in Germany as an Italian, when I'm in Italy for a while and then back in Germany, with the German language.