If you stretch the pizza and then put it on the showel you'll make a rounder shape, the cooking should improve and with a few minutes more it should be ready. You could also put the mozzarella and toppings halfway through cooking (raw toppings go from the beginning) so they don't burn. With few minutes extra of cooking you should get an excellent result
What was the position of your vents? A weber can definitely get up in the 600-700 range with enough charcoal and oxygen. Oxygen is the key, try lighting a whole chimney and leave vents wide open and the lid off after you pour it (put it back on while the pizza is in). You can use a hair dryer, leaf blower, or purpose built grill blower to really crank it up if you want to get in the 800-900 range. For the sticking dough, you want to prep on a wooden peel dusted with semolina. The metal ones are too sticky no matter how much you dust them. The metal ones are best for moving and removing the pizza once it is on the stone though.
When you sign on to a network you loose creative control, it’s best they stay independent, in this day and age, people can do it on their own and that’s amazing! Say no to big organizations controlling content…
The look of the long-suffering wife - alas _ I fear dear 'Arper will wind up single if he keeps tormenting Eva with American fast food, that stuff is a crime against humanity 🙂
Harper... cmon... pizza on a grill.. train for a month and do it again! Start basic, olive oil, rosemary and salt. Flat bottem, push the inside with your fingertips while making it larger, dont touch the edge and open bottem and top vent on that grill for max heat! Show us you can do a simple pizza bianco(-ish) masterpiece!
Eva is an absolute wonder!!! The knowledge of the recipes is astounding to me. She really needs to put them in a cookbook. SERIOUSLY!! Get busy Harper!! Love 💘 you guys! What a wonderful team ya'll make!
Hi Harper, some advice from an ex pizzaiolo. Always press and open your pizza on a well floured worktop, not on the pizza shovel. Semolina flour is ticker and will help the shovel scooping up the pizza better than white flour, on average. Soft pizza dough is stickier so will likely need more flour. Once the pizza is laid you have to be quick with putting on all the ingredients or the tendency will be for it to stick to the worktop and it'll be more difficult to scoop it up with the shovel and into the oven. You may need a little flour on the shovel too. The biggest nightmare of a pizzaiolo is a sticky pizza that sticks to the shovel and then becomes difficult/impossible to offload in the oven, hence time is of the essence. Buona fortuna con la prossima pizza!
Yeah, I’ve come to realize exactly what you noticed: the biggest problem was the time and how I assembled it on the peel. I took way too long and the pizza just glued itself to the metal surface. Oh well, at least I now know a few more things NOT to do next time! 😂
Once again I'm starting my Sunday off with dreams of Italian food to eat all day. The focaccia looks like something I could pull off, but I think I want a pasta dish with eggplant or zucchini. I might just have my toast and coffee and watch your episode again. Thank you once again.
Pasta Grammar is fast becoming one of my favorite TH-cam channels. Harper produces at a professional level; however, make no mistake about it, Eva is the *real* star of the show.
Best italian recepies channel on the web! Eva has the typical italian nonna moves and Harper is such a fun and lucky guy. Keep on the good stuff! BRAVISSIMI!!!
I love this channel for the history, recipes, regional information about Italy, your humor, and all, but today I was struck by the amazingly good filming of the cooking. The way you show every step of the cooking is so clear and helpful, but artistic too. Every week I look forward to what you will have next. I hope you can find a really good pizza oven to buy, or build one. If you had one in Maine, there’s got to be a way in Arizona! Love to you both.
I found a beautiful little Italian pizzeria next to my new home that makes unbelievable brick oven authentic pizza as well as many other dishes. They also play nothing but good Italian music in the background.
Either buy an ooni pizza oven or find someone to add onto the built in grill you already have. It’s the beginning of a pizza oven. YT has lots of videos to build your own.
I second the Ooni recommendation. They're "relatively" inexpensive, they're portable, and they have wood, propane and both-in-one versions. Lots of YT Ooni vids to check out.
Da napoletana: thank you Eva to be so specific about "real pizza", really, I'm crying. And Harper, I can relate to you, c'mon you can be napoletano onorario 😉
Yes please! Soup soup soup! Olive Garden introduced me to a handful of soups I’ve never heard of but absolutely loved after trying them! But I’d love to see the REAL version of all their soups, I Bet they’re 100 times better!
The whole time Harper is making the pizza, I'm like..."It's not going to come off the peel". I always use semolina or cornmeal and I shape the dough and then transfer to the peel just before placing the toppings.
When tried my first “authentic” (per Harper) focaccia while visiting Puglia is a moment I’ll remember for the rest of my life…and Eva’s reaction just completely validated me.
@@PastaGrammar Ava why🤔 you dont show Harper how to build a pizza oven in your back yard 😎🤤 so you can make a real Italian pizza ore bread in a real Italian oven that gets to a temperature of min. 500 Celsius 💪🏽🙏🏽🤤
WELCOME TO ARIZONA!!! I'm also married to an Italian, and we live in Gilbert, AZ (south of Mesa). I hope you're enjoying the monsoon season! We love watching your videos. When I grill a pizza, I flip it before I put on the toppings - otherwise it just doesn't work too well. In the oven, I've used a pizza stone, which isn't too bad. Best of luck with perfecting your recipe! Pizza is my spirit animal. Much love, from Lisa and Peter.
Guys, it's not Sunday completely anymore, if I don't see your videos and I don't eat with my eyes and olfactory hallucinations, Eva's dishes. You make me rediscover Italy every time as if it were an exquisite novelty, thank you very much
As always... you two are fantastically fascinating, delightfully comical & warmly adorable! Thank you, Eva & Harper, for all the hard work you do & the joy you bring to all! Love from San Diego, California
Amazing! Every Sunday .always waiting for you guys.to be honest not need of food network. With Eva, us italians! Are just thrill to always keeping with our heritage!. Thanks,Eva you are amazing and yes making sure what Italians,eat ,because here people think only pasta is it.not true I grew up with lentil soup and bean soup with goat blessed Sunday Ciao!
I looked up you can get around 550 to 600 degrees with a Propane grill with the Pizza stone. For that last pizza dough recipe. But I would put on Pepperoni and Bacon and Onions with Basil and olive oil and a touch of hot pepper flakes.
Thank you for showing the Focaccia from Puglia. My grandma made it the exact same way but in a sheet pan. My mouth is watering. Take care and God Bless. 🇮🇹❤️
I'm heading off to my doctor tomorrow - I am showing definite signs of cognitive damage, as watching this when I haven't eaten for 16 hours. Fantastic episode, brava Eva😊😊👍
Finalmente una ricetta dalla mia città !! La pizza al tegamino (o padellino) è fantastica !! Eva, porta più ricette di Torino please !! Fai assaggiare ad Harper il Gianduja !
Nice show, guys. I like to be introduced to these beautiful and less mainstream yet everyday classic foods that are somewhat overlooked but are regional specialties! Thank you very much.
Try an outdoor Wood Pellet Pizza Oven. They can get up to 850 degrees! They are compact so it won’t take up a lot of space and can be moved around easily. Burn cheap natural wood pellets. The best part is (besides that it makes very tasty pizza) is they are relatively inexpensive. There is one on Amazon for under $200 from big horn outdoors but you can choose the one you like best. Please try this type of pizza oven! I think it will make you and your viewers very happy!
I find it very interesting that I would find this video after having had a slice of pizza just as I found this video..I really enjoyed the music also, it was very soothing.
My mother was from Ragusa and she would make this Scaciatta as you did, and also made one with fresh ricotta and chunks of Italian sausage. I miss it so much. She would roll the dough paper thin and fill it and roll like a jelly roll… Such delicious memories!!
When I spent the Fall of 1982 in Rome, I remember going into La Tavola Calda and seeing Pizza Biancha with olive oil and rosemary. It didn't thrill me, until I tried it that is. Man, it was SO good. Wish I could have some again.
There are so many good pizzas and variations!!!! My best was a Pizza Maddelena in Venice - a simple flat bread with small veggies strewn across it and baked - no cheese or tomato - except for a few small cherry tomatoes along with olives a few other veggies and herbs. It remains the "pizza of dreams" whether it was a "pizza" or not. The next comes from Paris in a small restaurant run by a family from Sorrento. It was a pizza with three types of tomato. It contained : tomato sauce, dried tomatoes, and tomato slices plus melanzane and formaggio. The third best "pizza" of a lifetime came from North Adams, Massachussetts. It was a "pizza" made of pasta sfoglia. I am often reminded of it when I eat the equally as good Rustici Leccesi - that simple puff paste bun filled with besciamella, formaggio and tomato sauce. While those were the "pizzas" of a lifetime, they never provided vast amounts of exuded oil or lakes of water swimming atop the pizza from the mozzarella. Last but not least is the potato pizza from Ravenna that defied the idea that pastry and potatoes were too much starch. Thank you for bringing back memories and providing more interesting alternatives to find... Another fine video demonstrating the talents and magic of Eva - not to mention the expertise of Harper!
Pizza al padellino is the standard pizza in argentina, pizza al molde. It can be round or square, have more cheese (we dont use real mozzarella but a local version of mozzarella produced with low moist cow milk cheese) and we have tons of versions, besides the cheese one we have with cooked ham, ham and bell peppers, tomato slices and chopped garlic, or no tomato sauce and just onions, cheese or stuffed pizza, fugazzeta, cheese, cooked ham, and onions between 2 layers of dough and more onions on top.
Harper: you still have dough? Eva: *gives Harper the 'are you serious' look* Harper: I thought I would make you a pizza. Eva: oh. I'm sorry. with my dough?
Please make a video explaining how do you store pizza dough! How much do you make? Do you put it in the freezer or only in the fridge? At what stage of the process do you store it? Please give us tips!
@@anti-ethniccleansing465 it depends I froze my dough and defrosted it It stretched into pizza ok but it wouldn't come off the peel properly I think that was due to flour tho But Eva's recipes are always pretty reliable
Ever since I started watching (and loving) this channel... I get ads for Ooni wood and/or gas fired pizza ovens. You should buy one and tell us how it is. ;)
I don't know why, but you guys kill me every time with your opening bits. They are kind of corny, but I think because they are so "tongue in cheek" they are hilarious! Love you guys! Love your show! (still have to finish watching...) Maybe I'll comment again after. ;)
I'm sure you will eventually build a wood fired oven in your yard, but until then crank up the kitchen oven as high as it goes and preheat it for 1 hour with two pizza stones. Halfway through the cook when you rotate the pizza, put it on the second stone, and you will have the perfect Napolitano style crust. Great video as always!
Eva thank you for sharing your knowledge of the Ragusanna scaccia. As a Ragusanna you nailed it!!! As a kid growing up in Canada I would say to my mom, "yea I like it but it doesn't look normal, why can't you just make pizza." Now that I'm older I love it and am trying to pass on the tradition to my kids. Today we don't have to fit in like in the past. I love their bocati too! I'm just waiting for you to introduce cicoria...that too I love now and in past I thought who eats this crap.
Hey fellow Arizonans (I am north in Gilbert - a suburb community of Phoenix). I would LOVE a cookbook with all of your amazing recipes so I don't have to search through your episodes. I just think your food looks amazing!
I remember having that focaccia-style pizza in Italy. It was the best! What a memorable taste. I still have dreams of that lunch, sitting outside on the sunny square with a liter of the most delicious local wine.
Oh the peel, use the oiled/floured parchment method below, to form doughs... then place on heated stone and then after a min or so slip out the parchment paper... so pizz finishes on stone... I also used the mesh pan on the grill without the stone, careful it will burn, and also use a wood smoker. I've never had success on the grill like I do with steel plate in oven. But it's still good.
Eva, I love everything you make, but anything with eggplant is my favorite. Can you show us how to choose a good eggplant? I hate when I bring one home and it's full of seeds!!
guys, this video is awsome! 1. Eva, it is great you're working on you English (finally!); 2. I really like you talking about italian pizza variations as things which differ from the REAL pizza we all love; 3. your recipes... only one word: taaaaaasty 🤤🤤🤤
Focaccia col Formaggio I believe is that Ligurian regional specialty Eva is alluding to. I have family in Recco/Camogli area and the focaccia there is life changing. I would eat so much I couldn't do anything but sit on the beach and digest for hours. It's amazing.
Another wonderful Sunday morning spent with you two. I was surprised that you didn’t also do the pizza Romana and also the chick pea dough street pizza from Nice, which as we all know is really historically Italian city.
I bought that pan you advertised...amazing. I actually look forward to the amazing cookware things or food items (like the casciatelli) you bring to the channel.
Awesome as usual Eva, ma la focaccia ligure?? Favorisci troppo il sud ahaha secondo me la focaccia bianca e quella rossa Liguria non sono da meno con l’olio di olive taggiasche :)
🌟 Here in Providence MANY Italians built stone ovens in their back yards . Growing up , my grandparents used it almost daily . Food cooks better this way😋 Stay Safe 😷 & 💗 Much Love ~😈🔺🦋
They make attachments for the Weber such as the kettle pizza to help make better pizza. Using that with high quality lump charcoal and some wood chunks is probably your best bet to recreate a pizza oven.
Your videos always make me smile. I love seeing how well you communicate as a couple. Thank you for sharing your delicious recipes! I look forward to every sunday morning for culinary inspiration from you. Love you guys!
We've been making Neopolitan pizzas in our backyard all year! A few comments/suggestions: - A grill - especially charcoal fired - should easily get much hotter than 400 degrees. Not sure what went wrong there, but worth looking into - We use the Ooni Koda 16, a propane-powered pizza oven. If you feel like spending about $500, it's a good investment. Easily gets up to 500C which is hotter than you need for pizza (I like cooking my pizza at 450C). A bit of a learning curve though - the first time I used it my pizza literally caught on fire! - As you discovered, always make sure your peel is well floured! Even if it is, a pizza can sometimes stick regardless (e.g. if a little bit of sauce dripped under the pizza). I always give the peel a tiny shake back and forth to make sure the pizza moves before I try and launch the pizza. - If the pizza is stuck to the peel, you can lift up the edge and sprinkle some more flour underneath. A good tip then is to blow underneath the pizza while the edge is up - that will tend to distribute the flour better.
Harper could easily build a new pizza oven for Eva outside. There are even instructions online for doing so with bricks or clay, both of which Arizona has in abundance.
It’s 1 am Monday morning here in Melbourne, and thanks to Eva I am craving pizza, just wondering if Harper has been introduced to the wonder of pizza fritta, some of my favourite food memories are at friggitorie sooo good 🤤🤤
Hi guys! Did you make sure the stone was preheated long enough? Also, once you put the flour and dough on the peel, the sauce and toppings need to be added quick quick so the dough doesn’t stick - a little faster next time & it should glide off round. Great video!
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CALLING ALL GRILLMASTERS: I haven't given up on my grilled pizza yet. Any tips for what I can do to crank up the temp?
Panzerotti?
…we do pizza on a BBQ!!!
If you stretch the pizza and then put it on the showel you'll make a rounder shape, the cooking should improve and with a few minutes more it should be ready. You could also put the mozzarella and toppings halfway through cooking (raw toppings go from the beginning) so they don't burn. With few minutes extra of cooking you should get an excellent result
Build a big fire and let it die down to embers. Keep a decent airflow going so it doesn’t die out or go cold too quickly.
What was the position of your vents? A weber can definitely get up in the 600-700 range with enough charcoal and oxygen. Oxygen is the key, try lighting a whole chimney and leave vents wide open and the lid off after you pour it (put it back on while the pizza is in). You can use a hair dryer, leaf blower, or purpose built grill blower to really crank it up if you want to get in the 800-900 range. For the sticking dough, you want to prep on a wooden peel dusted with semolina. The metal ones are too sticky no matter how much you dust them. The metal ones are best for moving and removing the pizza once it is on the stone though.
Harper, I'm so glad you met Eva. You better protect her as she is a national treasure!
❤️❤️❤️❤️
*i'm gonna steal the declaration of independence*
More like international treasure!
I was thinking the same thing!!
sono daccordo
I fervently wish for Netflix to give Eva and Harper a deal. They deserve it so much. We ALL deserve this.
I hope they stay on TH-cam 🇨🇦🌻🙏
When you sign on to a network you loose creative control, it’s best they stay independent, in this day and age, people can do it on their own and that’s amazing! Say no to big organizations controlling content…
Netflix is a horrificly evil company. Why would you want THEM to take Harper and Eva?
I can’t believe how good of a cook Eva is.
She is a chef haha i think he cooks in a restaurant before she said it one of the episode
She's italian thats why! IF you want good food Marry a italian woman ( from italy )
LoL. I know I get sooo hungry watching these videos.
@@giulianomamane897 ahhh so you’re just gonna belittle her?
She's Amazing 🙏❤️❤️❤️❤️❤️
Prayers for Sicily there are terrible fires in Italy right now !!!
Harper: “It looks like a hot pocket to me.”
Eva: The look of death. 😡
Eva cracks me up and is such a good sport.
Stink eye not the look of death
The look of the long-suffering wife - alas _ I fear dear 'Arper will wind up single if he keeps tormenting Eva with American fast food, that stuff is a crime against humanity 🙂
Here lies Harper; His final words "It looks like a hot pocket." RIP
Can't Eva make Harper build a wood fired pizza oven? I understand that Arzona has adobe bricks and and mesquite wood for firing the oven.
Where is the drama in that?
just imagine the hilarious videos Eva could film of Harper building a proper oven.
I'm sure Eva can get some excellent blueprints fro Italy.
Harper... cmon... pizza on a grill.. train for a month and do it again! Start basic, olive oil, rosemary and salt. Flat bottem, push the inside with your fingertips while making it larger, dont touch the edge and open bottem and top vent on that grill for max heat! Show us you can do a simple pizza bianco(-ish) masterpiece!
I bet some days it gets so hot you could just flop the pizza on the driveway and let it cook.
Yes! Build her an oven, Harper!!
“It looks like a hot pocket to me” … and that’s how Harper ended up sleeping on the couch… Next week I’m gonna try the scacciata ragusana anyway ..
Eva is an absolute wonder!!!
The knowledge of the recipes is astounding to me. She really needs to put them in a cookbook. SERIOUSLY!! Get busy Harper!!
Love 💘 you guys! What a wonderful team ya'll make!
Thank you!
Hi Harper, some advice from an ex pizzaiolo. Always press and open your pizza on a well floured worktop, not on the pizza shovel. Semolina flour is ticker and will help the shovel scooping up the pizza better than white flour, on average. Soft pizza dough is stickier so will likely need more flour. Once the pizza is laid you have to be quick with putting on all the ingredients or the tendency will be for it to stick to the worktop and it'll be more difficult to scoop it up with the shovel and into the oven. You may need a little flour on the shovel too. The biggest nightmare of a pizzaiolo is a sticky pizza that sticks to the shovel and then becomes difficult/impossible to offload in the oven, hence time is of the essence. Buona fortuna con la prossima pizza!
Yeah, I’ve come to realize exactly what you noticed: the biggest problem was the time and how I assembled it on the peel. I took way too long and the pizza just glued itself to the metal surface. Oh well, at least I now know a few more things NOT to do next time! 😂
Eva's cooking is such an inspiration....for me in rural Thailand.
Once again I'm starting my Sunday off with dreams of Italian food to eat all day. The focaccia looks like something I could pull off, but I think I want a pasta dish with eggplant or zucchini. I might just have my toast and coffee and watch your episode again. Thank you once again.
Pasta Grammar is fast becoming one of my favorite TH-cam channels. Harper produces at a professional level; however, make no mistake about it, Eva is the *real* star of the show.
My wife and I were from different ethnic groups Always an adventure in learning from each other. We were together for 40 years before she passed
Please make a video on soups! It'd be great
Best italian recepies channel on the web!
Eva has the typical italian nonna moves and Harper is such a fun and lucky guy. Keep on the good stuff! BRAVISSIMI!!!
I love this channel for the history, recipes, regional information about Italy, your humor, and all, but today I was struck by the amazingly good filming of the cooking. The way you show every step of the cooking is so clear and helpful, but artistic too. Every week I look forward to what you will have next. I hope you can find a really good pizza oven to buy, or build one. If you had one in Maine, there’s got to be a way in Arizona! Love to you both.
I found a beautiful little Italian pizzeria next to my new home that makes unbelievable brick oven authentic pizza as well as many other dishes. They also play nothing but good Italian music in the background.
If the house nextdoor goes on the market, let me know. Someone has to eat the extra food and I'm willing to take one for the team.
Either buy an ooni pizza oven or find someone to add onto the built in grill you already have. It’s the beginning of a pizza oven. YT has lots of videos to build your own.
I second the Ooni recommendation. They're "relatively" inexpensive, they're portable, and they have wood, propane and both-in-one versions. Lots of YT Ooni vids to check out.
Don’t “buy” an Ooni; get Ooni to sponsor you!
Da napoletana: thank you Eva to be so specific about "real pizza", really, I'm crying.
And Harper, I can relate to you, c'mon you can be napoletano onorario 😉
I’m from Sicily (lived there until I was 19) and I wouldn’t resist one week in Arizona. I love Maine so much 😍
This is one of the best italian cuisine channel right now...do you consider a soup episode in a future? Eva and Harper...the best wishes
I agree.. Simple and delicious
this is a great idea. Not many people abroad know our soups, but Italy have excellent soups
Yes please! Soup soup soup! Olive Garden introduced me to a handful of soups I’ve never heard of but absolutely loved after trying them! But I’d love to see the REAL version of all their soups, I Bet they’re 100 times better!
Well I hope an ovens making company will watch this and get you a sponsor (and a wood oven!) 😁 all the best guys x
The whole time Harper is making the pizza, I'm like..."It's not going to come off the peel". I always use semolina or cornmeal and I shape the dough and then transfer to the peel just before placing the toppings.
When tried my first “authentic” (per Harper) focaccia while visiting Puglia is a moment I’ll remember for the rest of my life…and Eva’s reaction just completely validated me.
Oh my god! Incredible! The best TH-cam Italian cuisine in the world! And I simply love this couple! Of course, Eva is the queen!
Thank you!
@@PastaGrammar
Ava why🤔 you dont show Harper how to build a pizza oven in your back yard 😎🤤 so you can make a real Italian pizza ore bread in a real Italian oven that gets to a temperature of min. 500 Celsius 💪🏽🙏🏽🤤
WELCOME TO ARIZONA!!! I'm also married to an Italian, and we live in Gilbert, AZ (south of Mesa). I hope you're enjoying the monsoon season! We love watching your videos. When I grill a pizza, I flip it before I put on the toppings - otherwise it just doesn't work too well. In the oven, I've used a pizza stone, which isn't too bad. Best of luck with perfecting your recipe! Pizza is my spirit animal. Much love, from Lisa and Peter.
Thank you!!! ❤️❤️❤️❤️
Tried out the Scacciata Ragusana yesterday, incredible! - Such a great alternative for home ovens! Grazie mille once again! x
❤️❤️❤️❤️
my grandma from Comiso, Sicily use to make scacciata!!! YUM!!!
Love is real pizza, and the beautiful Italian woman who creates it for you. Best decision you ever made in your life Mr. Harper.
Guys, it's not Sunday completely anymore, if I don't see your videos and I don't eat with my eyes and olfactory hallucinations, Eva's dishes. You make me rediscover Italy every time as if it were an exquisite novelty, thank you very much
The death stare that Eva gave Harper as he was describing focaccia was priceless!
Eva thinking: "I am hearing all of these words coming out of your mouth, and I do not care for any of them. Please stop" 😅
Everything Eva makes looks so delicious!
As always... you two are fantastically fascinating, delightfully comical & warmly adorable!
Thank you, Eva & Harper, for all the hard work you do & the joy you bring to all!
Love from San Diego, California
Amazing! Every Sunday .always waiting for you guys.to be honest not need of food network. With Eva, us italians! Are just thrill to always keeping with our heritage!. Thanks,Eva you are amazing and yes making sure what Italians,eat ,because here people think only pasta is it.not true I grew up with lentil soup and bean soup with goat blessed Sunday Ciao!
Focaccia - every town in northern Italy has their own signature toppings. That could be an episode in itself.
HERESY the only true focaccia comes from BARI. :P
@@ZakhadWOW no, the real and true focaccia comes from Genoa
@@Lela68-theItaliangorl bullshit. thanks for playing bye bye /mute
@@ZakhadWOW are you Italian? Do you have any knowledge about focaccia? No, I don’t think so.
I looked up you can get around 550 to 600 degrees with a Propane grill with the Pizza stone.
For that last pizza dough recipe.
But I would put on Pepperoni and Bacon and Onions with Basil and olive oil and a touch of hot pepper flakes.
I need to try that scacciata for gods sake! Eggplants + tomato = gods sent treasure
Then you would love “parmigiana di melanzane” 🙂
@@westwind4599 Indeed!!!!
I cant even imagine eating eggplant without salting and draining it first fora good while.. gotta get those insanely bitter juices out >.
@@ZakhadWOW lol. First try it.
Thank you for showing the Focaccia from Puglia. My grandma made it the exact same way but in a sheet pan. My mouth is watering. Take care and God Bless. 🇮🇹❤️
I'm heading off to my doctor tomorrow - I am showing definite signs of cognitive damage, as watching this when I haven't eaten for 16 hours. Fantastic episode, brava Eva😊😊👍
❤️❤️❤️❤️
You both are our Italian inspirations.
Finalmente una ricetta dalla mia città !! La pizza al tegamino (o padellino) è fantastica !! Eva, porta più ricette di Torino please !!
Fai assaggiare ad Harper il Gianduja !
Nice show, guys. I like to be introduced to these beautiful and less mainstream yet everyday classic foods that are somewhat overlooked but are regional specialties! Thank you very much.
Eva and Harper absolutely adorable
Try an outdoor Wood Pellet Pizza Oven. They can get up to 850 degrees! They are compact so it won’t take up a lot of space and can be moved around easily. Burn cheap natural wood pellets. The best part is (besides that it makes very tasty pizza) is they are relatively inexpensive. There is one on Amazon for under $200 from big horn outdoors but you can choose the one you like best. Please try this type of pizza oven! I think it will make you and your viewers very happy!
Moral of the story, always trust Eva! You never go wrong!
I find it very interesting that I would find this video after having had a slice of pizza just as I found this video..I really enjoyed the music also, it was very soothing.
My mother was from Ragusa and she would make this Scaciatta as you did, and also made one with fresh ricotta and chunks of Italian sausage. I miss it so much. She would roll the dough paper thin and fill it and roll like a jelly roll… Such delicious memories!!
ricotta e salsiccia is another traditional one ;)
Eva you can literally make anything, and thank you to bring into the channel scacciata ragusana, reminds me so much of my uni days
His first attempt looks better than mine, so great job!
Another fun video and Eva's expressions crack me up!!! Love you two!!!!
Next time, try the sfincione from Palermo.
Che suggerimento meraviglioso! E lo sfincione bagherese. Ma trovare la tuma/il primosale sarà difficile...
When I spent the Fall of 1982 in Rome, I remember going into La Tavola Calda and seeing Pizza Biancha with olive oil and rosemary. It didn't thrill me, until I tried it that is. Man, it was SO good. Wish I could have some again.
What Eva did it's not just focaccia pugliese, but focaccia barese!❤️
There are so many good pizzas and variations!!!! My best was a Pizza Maddelena in Venice - a simple flat bread with small veggies strewn across it and baked - no cheese or tomato - except for a few small cherry tomatoes along with olives a few other veggies and herbs. It remains the "pizza of dreams" whether it was a "pizza" or not. The next comes from Paris in a small restaurant run by a family from Sorrento. It was a pizza with three types of tomato. It contained : tomato sauce, dried tomatoes, and tomato slices plus melanzane and formaggio. The third best "pizza" of a lifetime came from North Adams, Massachussetts. It was a "pizza" made of pasta sfoglia. I am often reminded of it when I eat the equally as good Rustici Leccesi - that simple puff paste bun filled with besciamella, formaggio and tomato sauce. While those were the "pizzas" of a lifetime, they never provided vast amounts of exuded oil or lakes of water swimming atop the pizza from the mozzarella. Last but not least is the potato pizza from Ravenna that defied the idea that pastry and potatoes were too much starch. Thank you for bringing back memories and providing more interesting alternatives to find... Another fine video demonstrating the talents and magic of Eva - not to mention the expertise of Harper!
HARPER, Build Eva a PIZZA OVEN for heavens sake, it's easy!!!
Pizza al padellino is the standard pizza in argentina, pizza al molde. It can be round or square, have more cheese (we dont use real mozzarella but a local version of mozzarella produced with low moist cow milk cheese) and we have tons of versions, besides the cheese one we have with cooked ham, ham and bell peppers, tomato slices and chopped garlic, or no tomato sauce and just onions, cheese or stuffed pizza, fugazzeta, cheese, cooked ham, and onions between 2 layers of dough and more onions on top.
Harper: you still have dough?
Eva: *gives Harper the 'are you serious' look*
Harper: I thought I would make you a pizza.
Eva: oh. I'm sorry. with my dough?
Please make a video explaining how do you store pizza dough! How much do you make? Do you put it in the freezer or only in the fridge? At what stage of the process do you store it? Please give us tips!
Ciao! You can freeze it after it raises!
@@altairtoral
I’ve heard from multiple people that freezing pizza dough messes it up.
@@altairtoral
I’ve heard from multiple people that freezing pizza dough messes it up.
@@anti-ethniccleansing465 it depends
I froze my dough and defrosted it
It stretched into pizza ok but it wouldn't come off the peel properly
I think that was due to flour tho
But Eva's recipes are always pretty reliable
Eva....you are Genius!! So happy I found you! Today I make focaccia Pugliese!! Buona Domenica!!❤️🇮🇹
Ever since I started watching (and loving) this channel... I get ads for Ooni wood and/or gas fired pizza ovens. You should buy one and tell us how it is. ;)
Thank you so much for this video! Your channel is the best on TH-cam!!! I enjoy watching every Sunday! Grazie!
I don't know why, but you guys kill me every time with your opening bits.
They are kind of corny, but I think because they are so "tongue in cheek" they are hilarious!
Love you guys! Love your show! (still have to finish watching...) Maybe I'll comment again after. ;)
I'm sure you will eventually build a wood fired oven in your yard, but until then crank up the kitchen oven as high as it goes and preheat it for 1 hour with two pizza stones. Halfway through the cook when you rotate the pizza, put it on the second stone, and you will have the perfect Napolitano style crust. Great video as always!
Eva thank you for sharing your knowledge of the Ragusanna scaccia. As a Ragusanna you nailed it!!! As a kid growing up in Canada I would say to my mom, "yea I like it but it doesn't look normal, why can't you just make pizza." Now that I'm older I love it and am trying to pass on the tradition to my kids. Today we don't have to fit in like in the past. I love their bocati too! I'm just waiting for you to introduce cicoria...that too I love now and in past I thought who eats this crap.
Wonderful video! I learned so many things about my own country's recipes! Thanks Eva, you always surprise me with your cooking. Brilliant!
Grazie!!!
Great video! You guys should look into onni or rocboxx gas and wood portable ovens to get that Napoli style
I love watching your videos. They bring back good memories of cooking with my grandmother.
Oh my god! Scaccia is one of my all time favorites! I miss Sicily...
Hey fellow Arizonans (I am north in Gilbert - a suburb community of Phoenix). I would LOVE a cookbook with all of your amazing recipes so I don't have to search through your episodes. I just think your food looks amazing!
Stay tuned! Coming soon! ❤️
I really love the effort you put into all your videos. All the recipes here look incredibly tasty!😋
Sending lots of love Harper and Eva! 💞💞
I really love this channel! I appreciate that amount of content too.
I remember having that focaccia-style pizza in Italy. It was the best! What a memorable taste. I still have dreams of that lunch, sitting outside on the sunny square with a liter of the most delicious local wine.
Oh the peel, use the oiled/floured parchment method below, to form doughs... then place on heated stone and then after a min or so slip out the parchment paper... so pizz finishes on stone... I also used the mesh pan on the grill without the stone, careful it will burn, and also use a wood smoker. I've never had success on the grill like I do with steel plate in oven. But it's still good.
Eva, I love everything you make, but anything with eggplant is my favorite. Can you show us how to choose a good eggplant? I hate when I bring one home and it's full of seeds!!
Stay tuned, we may be revisiting our favorite vegetable soon ;)
Look at the end opposite the stem. If it’s curved out, it’s a male, and no seeds. If it’s curved in, it’s a female-and has the seeds.
Love you guys. Eva darling. Learning so much about authentic Italian food
I lived in Italy and Tucson (back in Italy now). The closest Italian pizza is Riellys in downtown Tucson.
For best tasting basic pizza in Tucson, I prefer Scordato's.
Yes, Focaccia Pugliese! Love it. ❤️ I’m impressed. Love with burrata and mortadella.
guys, this video is awsome! 1. Eva, it is great you're working on you English (finally!); 2. I really like you talking about italian pizza variations as things which differ from the REAL pizza we all love; 3. your recipes... only one word: taaaaaasty 🤤🤤🤤
Is it a requirement to be a great cook if you're Italian? Everything Eva cooks makes my mouth water...
Hey Harper, time to build a pizza oven at the new house in Arizona!
There is an Italian grocery store next to me called La Rose. I have seen both types of focaccia. It is amazing
Focaccia col Formaggio I believe is that Ligurian regional specialty Eva is alluding to. I have family in Recco/Camogli area and the focaccia there is life changing. I would eat so much I couldn't do anything but sit on the beach and digest for hours. It's amazing.
Omg le scacce!!! I’m from Modica, thank you for spreading our culture and food eritage all around the world 🙏🏽
Another wonderful Sunday morning spent with you two. I was surprised that you didn’t also do the pizza Romana and also the chick pea dough street pizza from Nice, which as we all know is really historically Italian city.
I bought that pan you advertised...amazing. I actually look forward to the amazing cookware things or food items (like the casciatelli) you bring to the channel.
Awesome as usual Eva, ma la focaccia ligure?? Favorisci troppo il sud ahaha secondo me la focaccia bianca e quella rossa Liguria non sono da meno con l’olio di olive taggiasche :)
Glad to see Turin in this video 😍
🌟 Here in Providence MANY Italians built stone ovens in their back yards .
Growing up , my grandparents used it almost daily . Food cooks better this way😋
Stay Safe 😷 & 💗 Much Love ~😈🔺🦋
They make attachments for the Weber such as the kettle pizza to help make better pizza. Using that with high quality lump charcoal and some wood chunks is probably your best bet to recreate a pizza oven.
The soundtrack is much improved, well done!
Your videos always make me smile. I love seeing how well you communicate as a couple. Thank you for sharing your delicious recipes! I look forward to every sunday morning for culinary inspiration from you. Love you guys!
We've been making Neopolitan pizzas in our backyard all year! A few comments/suggestions:
- A grill - especially charcoal fired - should easily get much hotter than 400 degrees. Not sure what went wrong there, but worth looking into
- We use the Ooni Koda 16, a propane-powered pizza oven. If you feel like spending about $500, it's a good investment. Easily gets up to 500C which is hotter than you need for pizza (I like cooking my pizza at 450C). A bit of a learning curve though - the first time I used it my pizza literally caught on fire!
- As you discovered, always make sure your peel is well floured! Even if it is, a pizza can sometimes stick regardless (e.g. if a little bit of sauce dripped under the pizza). I always give the peel a tiny shake back and forth to make sure the pizza moves before I try and launch the pizza.
- If the pizza is stuck to the peel, you can lift up the edge and sprinkle some more flour underneath. A good tip then is to blow underneath the pizza while the edge is up - that will tend to distribute the flour better.
Do you know him? th-cam.com/video/TmOa5a9tE18/w-d-xo.html
I’m with you Eva I hate the cold and I’m in Scotland I really prefer a warm climate 💕
Like 100°f in Arizona? It's a desert you know.
A question: Being such an incredible cook, how does Eva stay so thin?
Smacking Chef Alfredo around at least twice a day!
Harper could easily build a new pizza oven for Eva outside. There are even instructions online for doing so with bricks or clay, both of which Arizona has in abundance.
I used to go to church on Sundays. Now I watch this. Close enough.
Lol nice!
😂😂😂😂❤️❤️❤️❤️
It’s 1 am Monday morning here in Melbourne, and thanks to Eva I am craving pizza, just wondering if Harper has been introduced to the wonder of pizza fritta, some of my favourite food memories are at friggitorie sooo good 🤤🤤
Hi guys! Did you make sure the stone was preheated long enough? Also, once you put the flour and dough on the peel, the sauce and toppings need to be added quick quick so the dough doesn’t stick - a little faster next time & it should glide off round. Great video!
I was screaming "quick!!!!" Lol