How to make the Best Italian Pizza 🍕 on the Big Green Egg!

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Something I’ve tried many times, and I’m still trying to improve on the grill, is making pizza. Luckily, Ron is a pro at grilling pizzas on the Big Green Egg (fun fact: he used to work at a pizzeria back in his high school days!).
Ron is bringing is a two-part pizzeria series to The FOGO Life. This first part he makes two pizzas on the grill, and in the second part, he will make calzones.
Full recipe: www.fogocharcoal.com/blogs/co...
Ron’s Instagram:
/ cptnron302
#Pizza #BigGreenEgg #FOGOcharcoal
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Опубликовано:

8 сен 2020

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Комментарии : 211

@mikecarl7545 2 года назад

Thanks for the video! I cooked both pizzas using your video as a guide and they both came out great!

@FOGOcharcoal 2 года назад

My job here is finished! I'm so happy it worked out for you!

@mark02tj41 3 года назад

Awesome video! Looking forward to seeing the calzones next week.

@CptnRon302 3 года назад

Thanks Mark, I’ll just forewarn you, the calzones didn’t go quite as smoothly!🤷🏼‍♂️

@pylonsquelch1 2 года назад

Love your enthusiasm!

@FOGOcharcoal 2 года назад

Thanks so much!

@pandamaloney6876 3 года назад

This was great! I've been trying pizza for a while on my BGE. I always have trouble transferring to the stone and getting the pie round-ish. This gave me some ideas. Can't wait to try again! Thanks!

@CptnRon302 3 года назад

You’re very welcome, I’m glad to hear this may have helped!

@RaiseTheBar4Truth 3 года назад

Love pizza 🍕! Never cooked one on my LGE but I'm inspired by your vid! Made it look easy enough to give it a shot! Thanks!

@CptnRon302 3 года назад

Thanks Wayne, I hope to see what you come up with!

@BillBene67 3 года назад

Awesome video! I just got a BGE so totally am going to use your method. Great idea on double pizza stone!

@FOGOcharcoal 3 года назад

Hey, thats great WB! Actually, to be honest, I've changed from that method. I find it better now to prop one pizza up further or just simply set it on the grate. Let me know if you have any questions.

@jerryweisenstein1982 4 месяца назад

Great job Captain Ron, my mouth is watering!🍸

@FOGOcharcoal 4 месяца назад

Thanks Jerry, that's the best compliment there is!

@scotthuffman4909 2 года назад

All your BGE videos have been very helpful for me as a new egg owner. Thank you from Sarasota, Fl.

@FOGOcharcoal 2 года назад

Our pleasure! That's really great to hear Scott. Hello from Coral Springs!

@VeikkoRaasuke 2 года назад

Nice work! Thank you for that!

@FOGOcharcoal 2 года назад

You are very welcome!

@mysemicharredlife 3 года назад

Looks Great!! I agree, those tomatoes are the BEST for sauce. Thanks for a few more tips!! 🙌

@CptnRon302 3 года назад

You’re awesome Kathy, thanks so much. I love those tomatoes! 🍅

@pinkiewerewolf 2 года назад

Great episode! Pizza is the perfect food, you can put whatever ingredients you want on it!

@FOGOcharcoal Год назад

You cannot be more right!!!

@BBQNerds 3 года назад

Fantastic video, as always. I really enjoyed it and learned a lot.

@BBQNerds 3 года назад

Food network will be calling soon. Green Eggs and Ron

@CptnRon302 3 года назад

You’re too kind. Headed to Italy now?🤣🤣🤣🙏

@shirleychew1690 Год назад

Brilliant! Thanks love your explanation 😊

@FOGOcharcoal Год назад

Glad it was helpful!

@svtachion 3 года назад

Cuz, that was great,,and that second pie,,, wow, you must have picked that up when you were in Europe. Fantastic vid, I'm subscribed. Been doing a lot of pizza making myself.

@CptnRon302 3 года назад

svtachion Hey thanks man! Hope all is well down there!

@srcesq Год назад

Im from Bellmore, now in SW Florida, cannot wait to try this haven't had a good pizza in forever!

@FOGOcharcoal Год назад

Nice! I used to race BMX bokes in Bellmore

@swissluminux 3 года назад

Thanks, regards from Switzerland!

@FOGOcharcoal 3 года назад

You are very welcome!

@_RayOfLight_ 2 года назад

Nice . Thank you for a great lesson .

@FOGOcharcoal 2 года назад

You are welcome!

@toddlopez5381 2 года назад

Love it Captain

@FOGOcharcoal 2 года назад

Always appreciate a compliment from you chef!

@joebeck2619 2 года назад

Followed your guidance and rewatched this video. Second attempt was perfection.

@FOGOcharcoal 2 года назад

That's what I like to hear Joe, congrats my friend!

@joebeck2619 2 года назад

@@FOGOcharcoal That Margherita pizza disappears quick. Now that i have cooked pork, burgers, steaks, pizza and brats, I m gonna try brisket next.. Love your videos

@FOGOcharcoal 2 года назад

@@joebeck2619 Nice! Check out the brisket video we just released yesterday!

@khalafdana2571 3 года назад

Amazing, Thanks

@FOGOcharcoal 3 года назад

You’re very welcome, glad you enjoyed it!

@rickmercer6437 2 года назад

OK - followed this to the letter - it worked perfectly as my first time. A couple of additional suggestions - 1) use the parchment paper. 2) Go get Trader Joe’s pizza dough, and try their hot honey sauce as a post cooking add on. His advice on the temp is perfect. Consider making smaller pizzas - like 10”. Cook them for 4 minutes at 500 to 550 degrees.

@FOGOcharcoal 2 года назад

Those are all very good points Rick! Thanks for the feedback sir.

@magnaman80 9 месяцев назад

When did you remove the parchment paper?

@svenclausing7747 11 месяцев назад

I'm living in Rome since two years as a German/Colombian.You're a really a funny cook...Best ever

@FOGOcharcoal 11 месяцев назад

Well thank you. Grazie Mille

@jrperezdo 2 года назад

Nice pizza! Luv the Pepsi on the oyster bracelet 😉

@FOGOcharcoal 2 года назад

You have a good eye there Joseph!

@IndianaGeologist 7 месяцев назад

Very fun video!

@FOGOcharcoal 7 месяцев назад

Glad you enjoyed it!

@EdHourigan 2 года назад

Great video! When I make pizza on the BGE I tend to burn the crust. I like the idea of 2 stones!

@FOGOcharcoal 2 года назад

Thanks Ed, glad you liked it. I've actually changed up the way I dp it now. One stone but I raise it up with another plate setter or something else.

@lloydzoellner7177 Год назад

Followed you directions and the pizza came out perfect! The only issue I have is getting the BGE over 400 degrees, had the top and bottom vents open all the way. I was using FOGO eucalyptus charcoal left over from a Pork butt, maybe should use FOGO black bag? Would the FOGO black back lump charcoal create a hotter higher temp? Thanks and keep up the great videos, really enjoy them!!!

@FOGOcharcoal Год назад

Hey Lloyd, my guess is that you needed more charcoal. Any of our charcoals should work just fine,

@luisalbertodiazdiaz5348 3 года назад

Hola muy buen video. El chef se ve espectacular.

@CptnRon302 3 года назад

¡Muchas Gracias amigo!

@tonyfarlow1390 3 года назад

I enjoyed this, nice looking pies.

@CptnRon302 3 года назад

Thanks very much, glad you enjoyed!

@bryankeith7785 Год назад

Great information

@FOGOcharcoal Год назад

Thanks Bryan!

@dougphins Год назад

Pizza on the Green Egg rocks. I cook mine at 650 or 700 degrees. My wife and I like the bottom and crust a bit charred. We used crushed tomatoes from the can and we add a little olive oil to the sauce. That’s a five star sauce that’s simple!! Nice job on the pizza!!

@FOGOcharcoal Год назад

I love it, sounds great!!

@sheilacarter7915 Год назад

I can't wait to try a pizza!! ❤

@FOGOcharcoal Год назад

It is just so good!

@scottblomberg6507 3 года назад

Thank you for the video. I like the double stone idea. I will need to try it. I believe you said to shoot for 475 F for the temp but I didn't hear how long do you cooked the pie.

@FOGOcharcoal 3 года назад

Hi Scott! It takes maybe 8 minutes or so. Let me know what you think of the double stone. I’m not 100% sold on it.

@guythecookingsam2588 Год назад

Love pizzas on my egg! So easy. I went to college at Kings Point and had a lot of classmates from Long Island. As a farm boy from Michigan, it was a cultural experience for all of us. But I am here to say, you Long Islanders are wonderful people. Such strong personalities. #strongisland

@FOGOcharcoal Год назад

Hey thanks! Haven't I seen you on Gregs BBQ Central podcast?

@guythecookingsam2588 Год назад

@@FOGOcharcoal yessir. Greg is the hub for the live fire wheel. I've made so many bbq friends because of that show. It's great to see some BBQ with that Long Island twang!

@guythecookingsam2588 Год назад

Hold on a second, I'm not Sam. I'm Guy. So you haven't seen me, but you might have heard me.

@gdecamp Год назад

From St James here, just found this....very nice!! Been to Branchinelli's many times and others!

@FOGOcharcoal Год назад

Very cool! How about Little Vincents in Lake Ronkonkoma?

@gdecamp Год назад

@@FOGOcharcoal I went to school with Vinny!! Great pizza!!

@FOGOcharcoal Год назад

@@gdecamp yeah it is. I worked at a place called Vinny’s Village in Hauppauge

@jimblesi240 Год назад

The best slice of pizza I’ve ever eaten was at a little joint across the street from Madison Square Garden. New Yorkers know their pizza therefore this man must be a pro. My wife and I are going to have a pizza party tonight with the BGE and we will attempt to duplicate your recipes and skills. Thanks for this great video. P.S. This guy would make a great neighbor! 🍕🍻

@FOGOcharcoal Год назад

LOL, the house 2 doors down is for sale....

@chris-un4rm Год назад

I went to hauppauge middle school and highschool... Love the video... Subscribed and liked...

@FOGOcharcoal Год назад

Hey there, how cool! What year did you graduate? Thanks for joining us

@chris-un4rm Год назад

I went to hauppauge middle school then hauppauge high just for 9th grade then we moved to Centereach but I went to hauppauge HS in 1982.

@plips71755 Год назад

Pineapple (fresh, very ripe) and pepperoni on a thin crust is my favorite. Pizza is best if it’s the same size as the stones. And normally the one stone is used as a deflector down a ways and then the top one is in the pizza basket.

@FOGOcharcoal Год назад

The stone below is the conveggtor and the pizza stone sits on the grate.

@DonWW 3 года назад

One of my all time favorite things to cook on my Egg. You knocked it out of the park. Looks like you used cooked/canned shrooms. Do you prefer this over sliced fresh? Also, BGE cookbook has one of the best, easiest pizza dough recipes.

@CptnRon302 3 года назад

Thanks so much! They were actually baby Bella’s that I sautéed before starting the video. I probably should have mentioned that!

@len9483 Год назад

@@CptnRon302 You did mention your shrooms were previously sauteed at 5:27.

@billylampson6493 Год назад

Doing a pizza on the bge right now. Thanks for all your tips.

@FOGOcharcoal Год назад

Fantastic! Let me know how it turns out

@billylampson6493 Год назад

@@FOGOcharcoal Best pizza ever!!

@jeffhuxford2870 Год назад

Love all your videos I am curious why you are using two pizza stones?

@FOGOcharcoal Год назад

It was to get the pie higher in the dome and not get as hot as one stone but I don’t actually do it like that anymore.

@danlabow8218 3 года назад

Great stuff, Ron. In the second pizza, what happened to the parchment paper? Did it stay on the stone? And, how long do you cook it for?

@1signal2noise3 3 года назад

Answer at 15:05

@danlabow8218 3 года назад

@@1signal2noise3 Thanks. Didn't catch it the first time.

@1signal2noise3 3 года назад

@@danlabow8218 me either!

@johnm674 2 года назад

Great video. I started making pizza in my 24 inch kamado, but I can't get the top to brown. I use the heat deflector, and a pizza stone but the bottom is done before the top. What adjustments should I make? I use an infrared thermometer on yhe stone and wait until it is at 450 deg.

@FOGOcharcoal 2 года назад

You could always start the pizza with the stone at a lower temperature but even better is to find a way to raise the stone higher into the dome. That will help the top cook quicker.

@jamespduncan1941 2 года назад

What size pizza screen is that? It looks bigger than the stone, would love to start making a bigger pie like yours as mine are very small in the center of the stone. Great video, thanks!

@FOGOcharcoal 2 года назад

You are very welcome sir. That is a 16" pizza screen.

@svenclausing7747 11 месяцев назад

Great man, looks like in Napoli

@FOGOcharcoal 11 месяцев назад

Thank you

@robertdapaah8888 3 года назад

It was a great time in the pizza place!

@FOGOcharcoal 3 года назад

You know that’s right Rob. Those were the days my friend!!! 🍕

@24kGanksta 10 месяцев назад

The SMACKING KILLED ME

@JohnMHerrera 2 года назад

Hey Ron, about how long are you letting the stone get hot prior to putting the first pizza on?

@FOGOcharcoal 2 года назад

I do let it heat up for quite a while, sometimes an hour.

@klmigut Год назад

What store-bought dough is that? I can never get mine to stretch that nice!!!

@FOGOcharcoal Год назад

Just from a local pizzeria. I worked in a pizza place for years, lots and lots of practice.

@josephkent3238 3 года назад

Thanks

@FOGOcharcoal 3 года назад

You’re welcome!

@josephhorter3110 2 года назад

Ron Great Video. What size pizza peel are you using. I want to purchase one. Some are 12 x 14 others are 16 x 18. My screen is 16" and the stone is 15". Please advise. Thanks, Joe.

@FOGOcharcoal 2 года назад

Hey Joseph, for working on the Egg, you may be better off with the 12 x 14. I like a larger peel but sometimes it becomes cumbersome.

@FOGOcharcoal 2 года назад

@Mr.RAM138 Год назад

Out to the edge out to the edge !!!!!

@Mr.RAM138 Год назад

Finay answered my question as well. I like a standard large size pie...was tryna see the technique with a screen because the stones seem to be smaller than a large size pie. Debating an xl BGE or a kamado 3...kamado 3 seems to be a better quality with that divide system. Then again i love the made in the USA of Primo. In love with the blue egg also !!

@FOGOcharcoal Год назад

That's right Mr. Wonderful, I want pizza stuff in every dang bite!

@FOGOcharcoal Год назад

I cannot recommend the XL BGE enough. I won't give reasons not to buy the other grills, only why I love the BGE. They are the OG of ceramic grills. Their customer service and lifetime warranty is second to NONE! The pizza stone is big enough for a 16", maybe even 18" screen.

@cannonsbbq 3 года назад

Killer video and pizza.

@FOGOcharcoal 3 года назад

Thank you TJ

@stevetrei4801 3 года назад

Great looking pizza. What happened to the pizza screen? The screen was put in at the beginning of the video but the pizza was pulled from the Big Green Egg and the screen was gone. Was the pizza put back in for the video shoot or was the screen removed for a reason before the end of the cook?

@FOGOcharcoal 3 года назад

Excellent observation Steve. We filmed the pizza coming off of the screen and being put directly on the stone for the last minute or two but there were technical issues and we weren't able to use it. Sorry about the confusion.

@anthonygadaleta9324 3 года назад

@@FOGOcharcoal thanks for that clarification! I was about to ask same question. Thanks to both of you.

@roadbiker1 6 месяцев назад

I graduated from Hauppauge High School in 1977! I lived in the Pines. Which Pizzaria did you work at? Brancinelli's?

@FOGOcharcoal 6 месяцев назад

Hey, I saw your FB post in Fast Times at Hauppauge. I worked at Vinnys which was across the street from Branchinellis. Little secret, we we would go there and grab a slice of sicilian all the time. Branchinellis is still my first stop when I visit the Island. #GoEagles

@vtellez01 2 года назад

Need to give us an idea of how long to cook before the spin and how long it should take to be complete.

@FOGOcharcoal 2 года назад

The tine will vary. Just spin when it is really starting to cook. Especially if one side is cooking more than the other

@tagseg Год назад

Ron, also from Long Island, but we don't bend the slice, we fold it. ;-)

@FOGOcharcoal Год назад

OK Tom, I'll go with that

@baldbbqbonilla 2 года назад

No pizza flop! Planning on making pizza dough from scratch hopefully it will turn out good.

@FOGOcharcoal 2 года назад

LOL, that's great Jose. I'll bet it'll be great.

@jerryhubbard4461 2 года назад

I wanted to see you fold that last pizza.

@FOGOcharcoal 2 года назад

The whole pie???

@Tony5150RN 3 года назад

Ron, where'd you get the pizza screen??

@FOGOcharcoal 3 года назад

Hey Tony, Restaurant Depot

@fredericnevejan6854 2 года назад

So nice, I invite u in Portugal to teach me… so Hungry

@FOGOcharcoal 2 года назад

Maybe one day! I'd love to!

@stephangonyo7773 2 года назад

You have really showed how to cook pizza on the big green egg

@FOGOcharcoal 2 года назад

Thanks Stephan. The only change I've made since then is to use one pizza stone but use another conveggtor or something else to raise the stone a bit higher in the dome.

@glenjones2556 Год назад

Need recipe for turkey using rotisserie.

@FOGOcharcoal Год назад

It is in the works Glen

@Roxies2ndmum 2 года назад

How did you get the parchment paper off of the second pizza?

@FOGOcharcoal 2 года назад

Hi, sorry about that, we had technical difficulties and that part got edited out. Once the pizza has cooked for a few minutes, the dough will be set enough that you can slide your peel under the pizza and slide the parchment out. I hope this helps.

@breakawaywinetours Год назад

Hi there, why do you use two stones and what is the avg. total cook time and at what temp:

@FOGOcharcoal Год назад

I've actually gotten away from 2 stones and just use something else to raise the pizza stone higher in the dome. 500° and they take about 6 or 7 minutes

@breakawaywinetours Год назад

@@FOGOcharcoal so you find that the extended doesn't raise it enough? What have you moved onto?

@saifal-badri Год назад

When I saw this guy tomato sauce can I knew he knows what he is doing lol

@FOGOcharcoal Год назад

LOL! Hey, if you know.... you know!

@wildermcguire1258 4 месяца назад

Hey Capt, what’s the point of two stones on top of each other? I do the same setup, minus one stone. But I can’t seem to get a handle on the bottom crust not burning. Any help or advice?

@FOGOcharcoal 4 месяца назад

That is exactly why I did the two stones. I actually don't do that anymore, I place a 2nd conveggtor on the grate, then the stone on top of that.

@wildermcguire1258 4 месяца назад

@@FOGOcharcoal thank you. I will try this in the next couple of days. I will post results on Reddit and tag you. Always appreciate your vids AND the fact you reply to questions. This is probably the 3rd or 4th one I have asked you and received a response. Thank you!!!!

@FOGOcharcoal 4 месяца назад

You are very welcome. Feel free to reach out any time with questions. I love to help. ron@fogocharcoal.com or instagram &FB @cptnron302@@wildermcguire1258

@FOGOcharcoal 4 месяца назад

@@wildermcguire1258 you’re welcome! I saw the Reddit post too, thanks and nice work!

@koreenbinks3270 3 года назад

hi can I ask what happened to the pizza screen - it was visible whilst you rotated the pizza but when you checked the bottom and removed the pizza from the egg there was no screen to be seen. At what point do you remove the screen ?

@FOGOcharcoal 3 года назад

Hi and thanks for noticing that. Even I didn't realize that that got edited out! I normally remove the screen when it is just about done cooking and can have a minute or 2 to cook directly on the stone. You can really remove it any time that the dough is cooked enough to be removed from the screen without ripping it.

@koreenbinks3270 3 года назад

@@FOGOcharcoal thank you for such a prompt response !

@takiawaller779 2 года назад

Any recommendations on a pizza stone?

@FOGOcharcoal 2 года назад

Yes, definitely. I only use Big Green Eggs pizza stone. I've broken too many others!

@dwightrobins3442 Год назад

How long do did you cook the first pizza

@FOGOcharcoal Год назад

It takes about 7-8 minutes.

@larrynazzaro5216 Год назад

Question: did you bake the pizza on the screen right on the stone? Looked like you took it right off the stone with the pizza peel. Didn’t see the screen? What am I missing??

@FOGOcharcoal Год назад

Sorry about that, I took it off of the screen about halfway through the cook.

@larrynazzaro5216 Год назад

@@FOGOcharcoal so then that is what I need to do also?

@rlillard72 Год назад

Pizza screen disappeared on pepperoni pizza. Did you take it off after rotating?!

@FOGOcharcoal Год назад

Ahhhh, the magic of editing. lol. Yes, it came out after just a few minutes of cooking.

@chipmorgan6951 2 года назад

How do you keep temp up to 500 after 1st pizza? Seemed that convector and stones kept temp from re-heating to 500 after 1st.. thanks

@FOGOcharcoal 2 года назад

You should be able to wait just a few minutes in between and it'll reheat. Honestly, I haven't heard that problem before. It's usually the other way around. ALSO- I've changed my method a bit, I use one pizza stone but use another conveggtor from my MiniMax to raise it up off of the grate.

@josephturner8180 2 года назад

I also worked at a pizzeria as a kid. The main guy always yelled at me for leaving the oven door open too long and letting the oven cool. I heard his voice in my head everything you opened the lid! Thanks for the video. Will be trying this soon.

@sweetsilage Год назад

The best pizza I have ever had is on the BGE and I can have it anytime I want.

@FOGOcharcoal Год назад

I definitely like your outlook!

@JBSmoke1 2 года назад

Killer pies!

@FOGOcharcoal 2 года назад

Hey John, Thanks!!

@carolyngrantz970 Год назад

Thank you. Why 2 pizza stones instead of 1?

@FOGOcharcoal Год назад

I actually did it for a few reasons. I wanted to create more space between the fire and the pizza and also wanted to raise the pizza higher in the dome. I have changed since this video, I now use a conveggtor out of my mini max instead of the bottom stone.

@theresathompson5650 Год назад

Tried to make this over the weekend... while it was tasty, it wasn't pretty. (I was able to get dough and sauce from my favorite pizzeria.) I struggled getting the dough to roll into a circle. It kept wanting to bounce back to thicker crust. Would it have helped it was room temp? Also my parchment paper was difficult to remove. Maybe not enough flour on the paper, I'm disappointed but not defeated. I will try again.

@FOGOcharcoal Год назад

Hmmm, that is odd. I have not had any problems with the paper. As far as the dough, it may not have been given the chance to rise enough. Try it again and let me know.

@DanCruz 7 месяцев назад

I recommend a dough roller and like he said, give the dough a couple of hours at room temperature to make it easier to work with.

@lauralyvers8990 Год назад

sir how long is the cooking time @ 475-500 f ? thanks.

@FOGOcharcoal Год назад

About 7-8 minutes total. Somewhere around there.

@firasshouman Год назад

Would it still work if I only had the coveggtor

@FOGOcharcoal Год назад

No, the bottom will burn

@manu40 3 года назад

Chicken alla vodka pie!

@FOGOcharcoal 3 года назад

Sorry Mike, I don't know how I missed this. I am LOVING your idea!

@andres5883 Год назад

Where did the parchment paper go?

@FOGOcharcoal Год назад

Editing issue.....It comes out after cooking for about 2 minutes. Wait until the dough cooks and sets up a bit, then just pull it out.

@ChitownHiker Год назад

great vid but wtf the screen go? it disappeared...

@FOGOcharcoal Год назад

Good catch! It got lost in editing.....

@twiztid83222 3 года назад

Use a blow dryer to get it hot quickly

@FOGOcharcoal 3 года назад

That does work well!!

@jameskleist9176 2 месяца назад

Cut it in 6, I can't eat 8.

@FOGOcharcoal 2 месяца назад

LOL- you get me.....

@ronaldguida 2 года назад

Mamma Mia Paizan 🇮🇹

@FOGOcharcoal 2 года назад

How you doin'?

@duckpond-studio 2 года назад

looks too good to eat.

@FOGOcharcoal 2 года назад

Huge compliment, thanks! Grazi mille

@mariewestphal481 2 года назад

How to easily clean tar from my egg

@FOGOcharcoal 2 года назад

If its the black build up in the dome, simply crumple up a wad of aluminum foil and scrape it with that.

@mariewestphal5214 2 года назад

@@FOGOcharcoal thank you will try that egg sits on a deck so using a hot power washer would be a mess

@nestororlandopimentelsolor3635 Год назад

Total cooking time???

@FOGOcharcoal Год назад

about 7 minutes

@nautidad Год назад

The ‘Italian’ pizza is not a thing. There are at least 6 different vastly different Pizza methods in Italy. This is neither. It’s more like Long Island New York style pizza. Since its using ‘moccarel’ which I assume is Mozzarella’s American cousin.

@FOGOcharcoal Год назад

Thanks Damir!