The Pizza We ACTUALLY Make at Home
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- Опубліковано 10 тра 2024
- #pizza #homemade #recipe
Eva and I love Neapolitan pizza more than just about anything on earth, but even we have to admit that perfecting it at home is more of a hobby than most home cooks have the time, patience, or oven budget for. Things are no different in Italy, where very few people even try to make Neapolitan pizza at home.
But they DO make pizza. Usually the kind of pizza we're sharing with you today. It's delicious and has a ton of advantages for the home cook. Even being the Ooni-owning, Neapolitan pizza nerds that we are, we still make this pizza more often at home than any other kind!
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PIZZA IN TEGLIA RECIPE - www.pastagrammar.com/post/aut...
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00:00 - The Truth About Homemade Neapolitan Pizza
01:12 - How to Make Homemade Pizza Dough
01:28 - The Best Hydration for Homemade Pizza Dough
01:54 - Which Yeast for Pizza?
02:31 - The Best Flour for Homemade Pizza
04:13 - How to Handle Sticky Pizza Dough
05:16 - How to "Knead" Pizza Dough
08:00 - How Long to Refrigerate Pizza Dough
08:49 - How to Prep Pizza Dough for Cooking
09:25 - Why You NEED Semolina Flour for Pizza
10:17 - How to Shape Pizza Dough Balls
11:13 - How to Make Italian Pan Pizza
13:38 - How to Spread Pizza Dough
15:33 - How (and when) to Put Toppings on Pizza
16:43 - How to Bake Pizza in a Home Oven
18:32 - Trying "Pizza in Teglia"
20:06 - Eva Makes a Special Pizza
21:42 - Trying Stuffed "Pizza Baciata"
22:59 - Pasta Grammarian(s) in Action!
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
@@user-lq8pj7kh3g 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.
"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!
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
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”.
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! ❤😘😊
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 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!
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
@@itsshrimpinabag9544 Its Capocollo...
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.
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.
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
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 😂
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 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
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 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
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!
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
😀❤️
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!
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.
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.
Harper, just always remember:”Trust the process” 😂😂
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,,
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! 🙌🏻🙌🏻
It’s relaxing and entertaining to listen to her talk and watch the dough being massaged😊
It’s so precious to hear Eva talk to her mother in Italy!
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!!
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!
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 always look forward to the Pasta Grammar videos. I like you both! Please keep the videos coming. Ciao!
This is the pizza I grew up on! My mom made it in sheets with tomato, olives, and a bit of cheese.
I will only say WOW. I made pizza all my life. People think my pizza is good. I tried this. OMG Eva this is dangerous!! Is the best pizza I made in my life. Has a crunchy bite and a soft spongy inside. Is really the best pizza I ever made! Thank you for this incredible recipe Eva. We are all blown away by this. And honestly is not much work at all, just the waiting time. THANK YOU!!!!!!!!!!!!!!!!!
I love watching Ava finesse the doughs she makes, especially that pizza dough. I actually watched that segment twice, very zen.
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..
"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.
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.
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 travel all over Italy and find square pizza everywhere I go. I love it. I owned a restaurant and made pizza among a few other things. I am a pizza junky. I loved your approach to hydration of the dough and of course I especially liked “trust the process.” I will subscribe for sure. This is a really refreshing channel. Well done. Ciao
Meraviglioso! I am 77 years old and have struggled with high hydration dough. Sweet Eva has solved my problems!! Grazie molto! 🤠 from Texas
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. ❤️
I love these instructional videos. And, as usual, the food looked amazing. 🤤
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💜
Thank you Eva and Harper!! Absolutely love this home style pizza!
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!
Eva's cooking skills are amazing! I'm always so impressed.
Absolutely amazing! You guys are great! 🇮🇹👏👏👏👏
Love you two. Thanks for sharing delicious recipes, great techniques, and a lot of love.
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.
you're so sweet!! thank you for showing us the process!
As usual, Eva brings it all home. Great info, thank!
This looks delicious and I look forward to making it. And, I love the little bits of music or movies that you insert at various times for comic effect! Love these videos! Keep them coming!
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 😄
Great episode! Eva is glowing while making this!🎉
Will definitely try this dough! Thank you both
These pizzas look so delicious! And the dough is just lovely. Thanks for the encouragement to make this at home.
Thank you for these videos, sharing these recipes and making them easy for me to duplicate. Your both so enjoyable ❤
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 !! 💫
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]
Thank you for this video! I've never been happy with my attempts at making pizza, but I'm going to try again with this recipe. It looks so delicious!
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.
I love this channel! thank you so much for your content!
Che classe Eva! Grandissima.
Brilliant, you two have got me into Italian cooking, big time.
Thank you, this was so helpful!
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 🙋🏻♀
I love this! Especially, the double dough filled with meat and cheese. Amazing!! TY Two. Another great video. 🇮🇹❤️
In NYC we call this Sicilian pizza ( Or Nonna pizza if it's made at home ).
OMG, looks so great! Thank god for you, xx
Brilliant. Thank you for spreading your love of Italian cuisine. Peace.
Fantastic vid and gives me a new process to consider and try out. I love Eva! Perfect demo of how to do this correctly. Thanks.
Subscribed from Canada, absolutely loved your video. She is fabulous and I’m in love with her accent 🇨🇦
my mouth watered through this entire video! Thank You!
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've watched so many of your videos I thought it was time to subscribe. Keep up the good work.
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 😂
This looks sooooo good. ❤ the longer you are in Italy the stronger Eva’s accent is.❤. Ok I had to add this, when she cut apart that last pizza and stuffed my mouth just hung open. I have no words either !!
Thank you. I learned a lot about the dough process.👍
Watching this was therapeutic. Amazing! The last bit reminded me of the pizza rusticella I had in Milan.
The filled version looks amazing, I will defintily try it
Omg Harper's edits crack me up! The music is amazing. And Eva you are so adorable. I love your recipes
I extra loved this video. I am definitely trying this one out...without machine.
stupendous....as usual. -.quote from below "no one else creates as Eva does"...absolutely!!!!
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.
Love your videos Eva and Harper! Thank you for your tips! We also use Caputo flour, here in Cyprus. Kisses from Cipro! ❤
My Sicilian mother made pizza that looked exactly like this. Thank you for bringing back those wonderful memories.
Complimenti Eva and Harper ottimo lavoro.
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..
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
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.
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!
You, Harper, found a jewel when you found Eva!
There aren’t many videos that make me extra hungry while I’m watching- yours did!
Hi my dear friend thanks so much for a wonderful video today full of great inspiration for a great meal. Thanks so much for sharing how to do it.
Ciao Bello!!! Thank You for the amazing vacation day on the beach photo..looks amazing...me_ started saving for future "Tour to Dasa" I've placed it on my wish list...the photo of the old grain mill I must see for my self!! Ciao !!☺
Beautiful! A nice, simple introduction to high-hydration dough handling. Anyone wanting to get into artisan style sourdough should start with this first! 😊
YAY! Pizza in teglia! I've been waiting for this.
I hadn't worked out the part about putting olive oil on the dough so I could spread it. Duh.
And that is one cool oven.
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!
Eva you are amazing! 😘 You open the door and so many windows to Italian cuisine I’ve Never thought existed!