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.
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.
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 RU-vid 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.
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.
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.
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.
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.
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!
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.
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 !! 💫
"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 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.
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
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 🙋🏻♀
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 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)
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
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!
These are so amazing! Love your accent Eva...your English is excellent! I really enjoy your explaining why you do what you do. Keep these mind-blowing creations coming. GRAZIE! ~ Watching from the Western Pacific island of Guåhan. 😎🌴⛱🌊
I wish I would have discovered your channel sooner, but as the saying goes, “It’s better late than never .” Thank you, Eva and Harper, for the great videos. Happy New Year!
outstanding episode and I look forward to making this same pizza, but with the addition of a little bit of home made toasted crushed pistachio dressing. thank you
I made your dough but skipped a step by using sourdough. It was so tasty and didn’t take as long because the dough already has been sitting. So yummy! It was a hit in my house!
I've had a pizza like that in an italian restaurant in Bangkok and it was awesome. but now when I see all the required steps I think I will stick to the "normal" pan pizza which is finished in an hour 😊
That three folding of the pizza dough is the same way we Southerners in the US fold our biscuit dough the build in that lightness and flakiness, and to help those biscuits to rise super high! 🍕
I enjoy watching your videos because it reminds me of my childhood. You make things my mom made and I never new how. I want to thank you for that. Keep up the good work.I have made some of the items and was so happy I had the recipe to make it.
For sure this restaurant make everything easy for sure you guys going to miss this when return to Arizona.The film looks professional. Brava Eva bravo Harper
This recipe seems different than the other pizza in teglia. I've followed that recipe so many times and always impresses my friends. Can't wait to try this one out tomorrow.
Started off with a standard Neopolitan recipe, which is awesome, but quickly modified by experimenting with every part of the process. Love how dynamic it all is. Only way to mess it up is not giving it love.
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.
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!
What a great video! My pizza recipe it's pretty similar to this one (I base my recipe on Bonci's and a traditional focaccia, because I got better results in my home oven). BUT, I think that my biggest flaw is on the shaping of the dough portions and this video explains it very well. Next time I will use this video to correct this issues and I hope this will improve the results. Thank you!
Status update: Thanks to this video my dough shaping improved and the results are far better! The pizza was absolutely delicious, the best I've ever made so far. Thank you again!
An old Italian friend purchased about 80 different pizzas for his son's 21st, he insisted I try his provincial version, it was just olive oil and full basil leaves as topping, I thought it may have been underwhelming, but quite the opposite, very very good.
I love you guys! You inspire me to cook again, you are funny, I love it when Eva asks for English "help" (flour bread) and you comment. I hope you stay together forever! Your Maine friend
I just bought some 00 flour for the first time, from Amazon. I plan to make this pizza, but with vegetarian toppings. I've never had potato pizza so I'm going to try that too!
@Pasta Grammar, 💖💖O M G the pizza result is like my mother made💖💖, like a focaccia - it was AWESOME. Mum is now 94, a farmers' daughter from Vettica [Amalfi], and, sadly, she hasn't been in the best of health for some 12 years, so seeing this brings back so many memories for me as she hasn't been strong/able enough to do the things she once was able to do. My personal favourite topping was bacon, braised leeks and cheese: can't recall if she used mozarella or cheddar [we live in London] but it was to die for afaiac. QUESTION: would the doughbe used for zepolle?? Mum made them on high days 💕💕, with honey, strega and sugar on top
I love booze and pot too. Seriously one of the few legit pizza dough recipes out there. However - you do not need oil for handling the dough. Wetting your hands with sine water will do the trick. I usually add oil AFTER the pica is fully baked. That way it retains the freshness and all the goodies you want from good olive oil.
WOW, Eva! That was a true master class!! And those beautiful bubbles starting to burst as pizza doe caught room temperature... I also like those musical quotes, Harper. Mamma mia, what a vlog! Capricciosa and Pizza Baciata (with mortadela?) seem to be from here my favorites. Complimenti, ragazzi!
Very creative. At first with just 🍅 and oregano, and plain potatoes 🥔 I thought how bland? Then you jazzed everything up with the good stuff toppings! Now I am hungry!😊🎉❤
Brava Eva! ❤ Bravo Harper! ❤ That’s how I make pizza at home. Sometimes I even go up to 80%, but usually 70-75%. Takes time, but worth it. Next time, Imma gonna try Baciata. I’ll take a picture. Grazie! ❤🎉
Ciao Harper e Eva... Io quando trovo il lievito fresco, ne compro molto e divido i panetti in sei parti, li avvolgo in pellicola e li congelo. Quando mi serve lo levo dal congelatore e lo sciolgo direttamente nell'acqua dell'impasto. Un buon metodo per fare scorta ed averlo sempre a disposizione. Provare e poi dite. Un bacio da Firenze.
Una volta usavo quello fresco, che però dovevo comprare quando avevo intenzione di fare una pizza (se mi assaliva la voglia di pizza e non ne avevo in casa, rimanevo a bocca asciutta). Poi ho iniziato a usare quello secco, che è esattamente la stessa cosa. Ho anche letto durante le mie ricerche sui vari impasti, che sarebbe da preferire, perché meno soggetto agli sbalzi di T° e quindi più stabile. Non è che uno è migliore rispetto all'altro, semplicemente quello secco è più "sicuro" per quanto riguarda la resa
You should place the tray on the floor of the oven for the first 10 minutes of cooking to give the dough more spring and develop the internal bubbles of the crumb more. Then place the pizza higher ip when adding the mozzarella
Cast Iron in a 500°F oven... peal that dough into the cast iron and let it cook 5-10 mins (dry bubbles like pancakes & lightlygolden)... pull entire pan out (leave oven on) & top your pizza... place on lowest rack in oven for 10 mins & switch to broil! First cook is to form crust on bottom of pizza.
In Mexico City there ia pizza joint that prepares and sells pizza with more topping: guacamole with ground mixed meat, or with nopales, or with spicey and greasy mexican chorizo and even pastor topping (marinated orange and achiote dressing liquid and gyro meat and pineapple). What I'm trying to show is that pizza is a way to prepare flat bread with any kind of topping. So our Japanese cooks might try a pizza with sushi topping. Right?
thank you. i'm working on my dough since 2 years trying napolitan , foccacia znd other things. tried yesterday with 5 stagioni flour. perfect. the first one is in my oven, i'll try the baccia next. i use blue steel italian pans. edit : it's the best i made, also because of my size of pan and the thickness ratio, crunchy outside soft inside
I find that if i put the flat pan in the oven on the top row, at 200°C for about 15 minutes... ...sprinkle the pan with semolina ....place the dough on the pan and coat with tomatoes...then cook in over for 12 minutes, give or take. ....then put rhe cheese on, put back in oven for 6 minutes... Best pizza ive ever made. :)
2 years in Sicily, I quickly learned that it's just like the U.S. . As in restaurants. EVERYONE of them do things different to the other. One thing i found that was common, was the gigantic toppings. Which makes the pizza kinda of wet. You can have a crunchy crust, but all the water baked out of the toppings is still there. But again, that's where i was. French fries on pizza? lol That was a first.
I'm upping my pizza game. I have a PK grill and can get it up to 900F with not much effort and still smoke meats on it all day long if I wish. Adding a stone/peel this year.
wow. even taormina is overrun now eh? man even 7 years ago it was profoundly beautiful and not overrun. Italy is just too on trend now. I remember having amazing Arancini and Pasta alla Norma there. the flavor... just wow.
You guys need to go to Steubenville, Ohio and try Ohio Valley Style Pizza. It's the oldest style of Pizza in Ohio, and it has a lot of similarities to this pizza style you showed us (though some key differences). They cook a focaccia like crust with sauce in the oven, and then slice it and top it after cooking with cheese and toppings. They then don't put it back in the oven; they box it up and let the pizza's heat steam the cheese and toppings in the box to just warm them through. It's a super regional variety and I'd really appreciate hearing your thoughts about it.
