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!
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! ❤😘😊
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.
No one else creates as Eva does. She has brought to us the most profound Italian cuisine, what we never see in our commercialized food. Thank you, that was absolutely amazing.
@@CameronKevin-y4k Maybe you wrote your comment in the wrong place. You should have written directly below the video. However it is clear that the videos are a bit long, between Harper's and then Eva's various explanations and then all the preparation of the various dishes that Eva does in one video (let's also not forget the advertising, the sponsor of the various videos), it obviously doesn't come out a short video. It could be a shorter video if they presented only one dish, but people are happy to see many things. Videos then do not come out every day, but only once a week and also on Sundays, where people also have more time to see something.
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!
Thank you so much! I’m so happy that I found your channel. I’m sick and tired of the Food Network and Cooking Channel. No one shows you how to cook anymore. It’s all stupid competitions. Growing up, I learned to cook, knife skills, different cuisines, by watching PBS’s Saturday afternoon lineup. But that’s all but disappeared. I’ve learned so much about Italian food from you. No wonder I’ve been unimpressed with my pasta. Because I was making it all wrong! Eva, you are amazing!
I'm so confused about pizza. Are you able to answer questions for me? Please and thanks in advance? If so, then here are my questions. 1) What's the deal with poolish? His pizza here doesn't use it, and it still works fine. 2) I tried spreading out the dough to the same size, and it kept getting too thin. Is there a reason for that? 3) Where do the big crust bubbles of Neapolitan pizza come from? I figure that it can't just be the yeast.
@@eugenetswong 1) poolish is more for neapolitan pizza, the one done in a super high temperature (stone) oven, which this isn't. 2) I'm guessing the pizza getting too thin happens when it hasn't developed enough or is being spread too fast. It happens to me too, I'd say let it rest more. Are you using flour suitable for pizza/bread? 3) The oven's temperature I reckon, I also don't get huge bubbles if I make it at home with an oven that maxes out at 220C. Btw I usually like the recipes for lower temps like this one because I don't have the proper equipment to really take advantage of neapolitan style recipes.
@@afz902k 1) Thank you for the info. 2a) Yeah, I think that I didn't give it enough time in 4 different stages: hydration; bulk fermentation; bench rest; and final fermentation. Also, I needed to spend a tiny bit more time folding/kneading the dough to strengthen the gluten, and giving it enough time to break down half of the gluten molecule. To give you an idea of how hard it is for me to remember all the steps: I had to refer to the playlist [i.e.: "The Steps Of Baking"] on Chain Baker's UA-cam channel to confirm to you that I had listed all the wait phases. I had originally wrote "3" instead of "4". 2b) I am confident about the flour quality. I read that Canadian all-purpose flour is good quality. I can try bread flour in the future. 3) Yeah, I think that the heat makes a difference, but there are videos showing home ovens producing big bubbles.
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.
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.
Thank you, I worked construction, no lunch ,my bosses mothers house we stopped .He is Italian. His mother made on very big bread she made roasted peppers with eggs and I have never had another sandwich like that again magnificent
No, but it reminds me of another Italian-American word; gabagool. It's actually a weird way of spelling capicoul' or capicolo, the Italian word. I wonder if giambool is a modified version of an Italian word - say, ciambel'? I know ciambella is a ring-shaped, light, soft Italian bread, sometimes with yummy meat, cheese, etc. inside. Maybe it came from that? Anyone who can shed light would be appreciated!
@@shainazion4073 Never heard of that. I'm a life long NJ'ean with Italian roots (parents, grandparents, aunts and uncles OFF the boat literally) peppers and eggs is peppers and eggs. pepperuol e uova
You don't have to interrupt and correct Eva. She's very easy to understand. Her thoughts are clear and flowing nicely. Thank you for another great recipe!
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.
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.
Same. Our neighbors could smell the pizza cooking and would always drop by just in time to have some. My Nonna always made sure to have some dough left over, and she’d fry pieces of it in sugar as a treat for all the kids. Italian donuts! ❤
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.
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 UA-cam 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.
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! 🙌🏻🙌🏻
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!
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?
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!
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 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 !! 💫
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.
My mother and grandmother (Sicilian) made pizza like this. The sauce was raw and topped with anchovies (sometimes shrimp or octopus), arugula, salami, mushrooms and thinly sliced garlic and mozzarella. deliziosa! My grandfather liked potato and pecorino and sage.
@@ps5801 I am not sure what you had but in Italy we cook octopus, even when we do carpaccio octopus which is cooked octopus then frozen and sliced very thin with a slicer, then you season it with lemon juice, EVO and parsley. We also boiled and make potato octopus salad, simple but delicious.
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 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.
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,,
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..
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 grew up here in America but always had “pizza in teglia” because our family is Italian and we carry those great recipes from Italy passed on from our grandparents. I love watching your videos- brings back all the memories of being in Nonna’s kitchen💜
I 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
I recently bought King Arthur pizza flour and everyone in my family agreed that it made a difference in the crust. The pizza I made with their bread flour was good but the pizza made with the pizza flour was great! (My Costco recently started carrying it. 😊)
@@lindacallahan7388It has high protein, even the all purpose, so be careful which pastry recipes you use. The Stella Parks old fashioned pie crust is a disaster with KA because there’s not enough starch to absorb the huge amount of fat.
We stopped using anything BUT King Arthur flour here. Seems almost every other brand has niacin and other "enriched" stuff in it and it's just not the same.
Brava, Eva! Your tutorial is so inspiring. If only all our Canadian-Italian cooks knew how you do it. My Sicilian Grandparents put only the oil, bits of anchovies, and diced onion tucked into the holes, and parmesan. Delicious.
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 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.
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.
"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.
So many steps she takes to make it just right. I’m a southern woman who also has a mother who cooks better than me so I’m glad that it goes across continents lol
As soon as I saw you prepare pizza baciata I though "Some girl knows Bonci". While you were storing the dough, though, I was thinking that you may prepare some form of fried dough. And I honestly think that it could be an interesting video: from Apulian pettole to torta fritta (or gnocco fritto if you are a testaquedra from Reggio).
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! 🍕🥰🇮🇹
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.
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!
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
When I do this style of pizza I’ve always fermented it for 72 hours. It always makes for a light but thick crust. I’ve made the potato pizza before using my ricer. Outstanding.
How do you two stay so slender sampling all those delicious pizzas and pastas! I wish I still had the strength and energy to make homemade pizza dough so I could try making it like you do! I used to make pizza dough when I was young and raising my kids, I just didn't know about such amazing recipes as yours or have the time. I still enjoy watching you cook, I'm now a 72 year old widow and I have two grandsons 17 and 13!
Great recipe and method! I made half the recipe with organic Canadian bread flour and made one large round pizza the first day and refrigerated the second half of the dough for three days and made a 9 x 13" pan size foccacia three days later - topped with halved cherry tomatoes, fresh thyme, bit of coarse salt, drizzle of water, evoo - loosely followed Vincenzo's method. It was so good - the family devoured every crumb! Thank you for sharing.
Hey Susan. In case you're interested, you can make a full batch and divide and freeze it, (which is what l do) then just thaw it and finish the rising when you fancy pizza (or bread etc). Yeast dough freezes very well - it's heat that kills the yeast not cold. Just wrap it well and freeze it before you do the rising processes. 😊
Resting dough for 12 hours. Don't be fooled by videos as of course there is editing! You need to know when you actually want to eat the pizza, count back 12 hours and add a few more for additional resting in different stages and of course mixing. You may find yourself starting at maybe 3 a.m. to have pizza by 5 or 6 pm. Now you know why bakers get up so dang early to make bread. Am I right?
@SundraTanakoh You are right, except maybe for pizza. A place I worked we always prepared a batch of dough the night before so we could have it ready for noon. Once the dough was in the pan we would keep it in the retarder until we needed it. But you are quite right about bakers starting work well before the crack of dawn to have the bread ready.
I 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 looks amazing, and the technique is mind blowing. Patience and Perseverance, so worth while. Preparation of food is so important and then the ingredients, use the best you can afford.
I loved this recipe for pizza al teglia, which is very close to the pizza my mother made (with love) for some 60 years in northeastern PA. This recipe allowed me to recreate it! Thanks so much!
There is one thing though, staying a certain amount of time at home in Italy and speaking more and more the dialect of the area, when you then switch to English you sometimes struggle to find the right word. The same thing happens to me living here in Germany as an Italian, when I'm in Italy for a while and then back in Germany, with the German language.
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.
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 !!☺
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!
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!
iam using a little spoon of honey, it supports the fermentation of the dough in a most naturally way. and i am allways making a poolish! a prefermentated dough. let it rest for 24 hour and then add rest of the flour and work it out! trust me.. i tried a lot of techniques ... but this step is a gamechanger!
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)
When you asked about a mixer at about 4.50 Eva's expression said it all to me. Us old fashioned types like mano a mano...the hand is greater than the machine...
The most impressive part of this video is HOW SHE WORKED FLOUR IN A BLACK SHIRT AND GOT NONE ON HER
I know;if I wear a black shirt while making the dough,my black shirt looks like a scene from Scarface
I can get a thin layer of flour on my fingertip, and my kitchen will look like a 50-pound bag exploded
lol 😂 great observation
She’s not just Italian, she’s Calabrian.
Her power is strong Luke…
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!
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! ❤😘😊
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 😂
No one else creates as Eva does. She has brought to us the most profound Italian cuisine, what we never see in our commercialized food. Thank you, that was absolutely amazing.
Eva regarding the whole world of the Italian cuisine, in Italy we have a proverb that translated says..... she knows one more than the devil ! 😊
Isn't she a gift? ❤
@@aris1956b
Love you guys but your videos are wayyy to long
@@CameronKevin-y4k Maybe you wrote your comment in the wrong place. You should have written directly below the video. However it is clear that the videos are a bit long, between Harper's and then Eva's various explanations and then all the preparation of the various dishes that Eva does in one video (let's also not forget the advertising, the sponsor of the various videos), it obviously doesn't come out a short video. It could be a shorter video if they presented only one dish, but people are happy to see many things. Videos then do not come out every day, but only once a week and also on Sundays, where people also have more time to see something.
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
Thank you so much! I’m so happy that I found your channel. I’m sick and tired of the Food Network and Cooking Channel. No one shows you how to cook anymore. It’s all stupid competitions. Growing up, I learned to cook, knife skills, different cuisines, by watching PBS’s Saturday afternoon lineup. But that’s all but disappeared. I’ve learned so much about Italian food from you. No wonder I’ve been unimpressed with my pasta. Because I was making it all wrong! Eva, you are amazing!
I'm so confused about pizza. Are you able to answer questions for me? Please and thanks in advance? If so, then here are my questions.
1) What's the deal with poolish? His pizza here doesn't use it, and it still works fine.
2) I tried spreading out the dough to the same size, and it kept getting too thin. Is there a reason for that?
3) Where do the big crust bubbles of Neapolitan pizza come from? I figure that it can't just be the yeast.
@@eugenetswong 1) poolish is more for neapolitan pizza, the one done in a super high temperature (stone) oven, which this isn't. 2) I'm guessing the pizza getting too thin happens when it hasn't developed enough or is being spread too fast. It happens to me too, I'd say let it rest more. Are you using flour suitable for pizza/bread? 3) The oven's temperature I reckon, I also don't get huge bubbles if I make it at home with an oven that maxes out at 220C. Btw I usually like the recipes for lower temps like this one because I don't have the proper equipment to really take advantage of neapolitan style recipes.
@@afz902k 1) Thank you for the info.
2a) Yeah, I think that I didn't give it enough time in 4 different stages: hydration; bulk fermentation; bench rest; and final fermentation. Also, I needed to spend a tiny bit more time folding/kneading the dough to strengthen the gluten, and giving it enough time to break down half of the gluten molecule.
To give you an idea of how hard it is for me to remember all the steps: I had to refer to the playlist [i.e.: "The Steps Of Baking"] on Chain Baker's UA-cam channel to confirm to you that I had listed all the wait phases. I had originally wrote "3" instead of "4".
2b) I am confident about the flour quality. I read that Canadian all-purpose flour is good quality. I can try bread flour in the future.
3) Yeah, I think that the heat makes a difference, but there are videos showing home ovens producing big bubbles.
Folks outside of Italy don't realize how lucky they are that this channel exists!
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!
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”.
Thank you, I worked construction, no lunch ,my bosses mothers house we stopped .He is Italian. His mother made on very big bread she made roasted peppers with eggs and I have never had another sandwich like that again magnificent
I love peppers and egg sandwiches! I add some onion and a bit of mozzarella too.
I’d give anything to try a sandwich, and pizza from Italy!! 😊
In New Jersey and New York, these sandwiches are known as Giambool sandwiches. Does anyone know this name?
No, but it reminds me of another Italian-American word; gabagool. It's actually a weird way of spelling capicoul' or capicolo, the Italian word. I wonder if giambool is a modified version of an Italian word - say, ciambel'? I know ciambella is a ring-shaped, light, soft Italian bread, sometimes with yummy meat, cheese, etc. inside. Maybe it came from that? Anyone who can shed light would be appreciated!
@@shainazion4073 Never heard of that. I'm a life long NJ'ean with Italian roots (parents, grandparents, aunts and uncles OFF the boat literally) peppers and eggs is peppers and eggs. pepperuol e uova
@@ifyouloveChristyouwillobeyhim Its Capocollo...
You don't have to interrupt and correct Eva. She's very easy to understand. Her thoughts are clear and flowing nicely. Thank you for another great recipe!
Mama Mia that dough takes a LOT of time, work, and patience! It makes you WORK for its pillowy, heavenly deliciousness! I absolutely loved seeing Eva just going in with her hands, making bread like women in Calabria have done for untold centuries. The way she kept folding and flipping all those heavenly dough pillows, it's like a skill she was born with! Thanks you guys for sharing so many incredible Italian treats and treasures.
I hadn't realised before how much work is involved!
Meraviglioso! I am 77 years old and have struggled with high hydration dough. Sweet Eva has solved my problems!! Grazie molto! 🤠 from Texas
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
Same. Our neighbors could smell the pizza cooking and would always drop by just in time to have some. My Nonna always made sure to have some dough left over, and she’d fry pieces of it in sugar as a treat for all the kids. Italian donuts! ❤
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
Compleatly off topic, I love Eva's hair! I am retired from 33 yrs as a hairstylist who specialized in Curly hair, I have a special love for curls of all sizes. I always head out with wet hair, yes even as a hairstylist. I had never seen Evas damp before. I Loved watching her curls come to life in the video. Oh & the pizza looked delicious!😍🇺🇸
I like it too, but it doesn't look good on everyone.
@@Bob_Adkins What an odd comment...
@@Ron-Ayres Maybe, but not nearly as odd and antisocial as your avatar.
Oh man... I'm almost 45 and STILL searching for a hair stylist that knows how to work with curls.😢
Although, thru UA-cam 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.
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! 🙌🏻🙌🏻
Bravi( plural)❤
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!
"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
Besides learning great recipes from you, I enjoy your personalities so much. What a wonderful pair you two make.
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!
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 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 !! 💫
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.
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.
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.
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 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,,
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..
It’s so precious to hear Eva talk to her mother in Italy!
It’s relaxing and entertaining to listen to her talk and watch the dough being massaged😊
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!
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!
This is the pizza I grew up on! My mom made it in sheets with tomato, olives, and a bit of cheese.
I've made this recipe 3 times in the last 2 weeks. Complete success each time, especially when my visitors are a mixture of vegan and non vegan 😄
I always look forward to the Pasta Grammar videos. I like you both! Please keep the videos coming. Ciao!
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 grew up here in America but always had “pizza in teglia” because our family is Italian and we carry those great recipes from Italy passed on from our grandparents. I love watching your videos- brings back all the memories of being in Nonna’s kitchen💜
I 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
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 😂
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
Brava, Eva! Your tutorial is so inspiring. If only all our Canadian-Italian cooks knew how you do it. My Sicilian Grandparents put only the oil, bits of anchovies, and diced onion tucked into the holes, and parmesan. Delicious.
Absolutely amazing! You guys are great! 🇮🇹👏👏👏👏
Mi é venuta una fame assurda. Brava! Spettacolo.
I waited all day to see this pizza video. I am so so grateful 🙏! Thank you Eva and Harper for bringing us another fantastic video. I appreciate all you do. ❤️
Thank you Eva and Harper!! Absolutely love this home style pizza!
Eva's cooking skills are amazing! I'm always so impressed.
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.
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 love these instructional videos. And, as usual, the food looked amazing. 🤤
"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.
So many steps she takes to make it just right. I’m a southern woman who also has a mother who cooks better than me so I’m glad that it goes across continents lol
Harper, just always remember:”Trust the process” 😂😂
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!
As soon as I saw you prepare pizza baciata I though "Some girl knows Bonci". While you were storing the dough, though, I was thinking that you may prepare some form of fried dough. And I honestly think that it could be an interesting video: from Apulian pettole to torta fritta (or gnocco fritto if you are a testaquedra from Reggio).
Thanks for this enjoyable visit - its like a 10 minute holiday. Blessings
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! 🍕🥰🇮🇹
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.
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!
My Sicilian mother made pizza that looked exactly like this. Thank you for bringing back those wonderful memories.
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 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
When I do this style of pizza I’ve always fermented it for 72 hours. It always makes for a light but thick crust.
I’ve made the potato pizza before using my ricer. Outstanding.
these videos.. the sights and sounds and music and phrases take me back to my younger days…. when I was just a young man learning about semiotics
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.
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.
Great video , could you replace the yeast with an sour dough starter or poolish?
Yes, but you need to factor that into your hydration
@@sevenandthelittlestmew thank you 🙂
How do you two stay so slender sampling all those delicious pizzas and pastas! I wish I still had the strength and energy to make homemade pizza dough so I could try making it like you do! I used to make pizza dough when I was young and raising my kids, I just didn't know about such amazing recipes as yours or have the time. I still enjoy watching you cook, I'm now a 72 year old widow and I have two grandsons 17 and 13!
The processed foods are doing us in, friend!
This woman needs to be protected at all costs! Lol
She is just too slick
...call in The A Team!
Great recipe and method! I made half the recipe with organic Canadian bread flour and made one large round pizza the first day and refrigerated the second half of the dough for three days and made a 9 x 13" pan size foccacia three days later - topped with halved cherry tomatoes, fresh thyme, bit of coarse salt, drizzle of water, evoo - loosely followed Vincenzo's method. It was so good - the family devoured every crumb! Thank you for sharing.
Hey Susan. In case you're interested, you can make a full batch and divide and freeze it, (which is what l do) then just thaw it and finish the rising when you fancy pizza (or bread etc). Yeast dough freezes very well - it's heat that kills the yeast not cold. Just wrap it well and freeze it before you do the rising processes. 😊
Resting dough for 12 hours. Don't be fooled by videos as of course there is editing! You need to know when you actually want to eat the pizza, count back 12 hours and add a few more for additional resting in different stages and of course mixing. You may find yourself starting at maybe 3 a.m. to have pizza by 5 or 6 pm. Now you know why bakers get up so dang early to make bread. Am I right?
@SundraTanakoh You are right, except maybe for pizza. A place I worked we always prepared a batch of dough the night before so we could have it ready for noon. Once the dough was in the pan we would keep it in the retarder until we needed it. But you are quite right about bakers starting work well before the crack of dawn to have the bread ready.
In italy dinner is around 8 pm
There aren’t many videos that make me extra hungry while I’m watching- yours did!
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 looks amazing, and the technique is mind blowing. Patience and Perseverance, so worth while. Preparation of food is so important and then the ingredients, use the best you can afford.
stupendous....as usual. -.quote from below "no one else creates as Eva does"...absolutely!!!!
I love this! Especially, the double dough filled with meat and cheese. Amazing!! TY Two. Another great video. 🇮🇹❤️
Thank you for an educational and inspiring video! And may I add; what an absolutely gorgeous italian accent!
I loved this recipe for pizza al teglia, which is very close to the pizza my mother made (with love) for some 60 years in northeastern PA. This recipe allowed me to recreate it! Thanks so much!
Eva you are amazing! 😘 You open the door and so many windows to Italian cuisine I’ve Never thought existed!
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.
“Trust the process.” Eva’s English has improved since I first started watching your videos! ❤ You two are so adorable.
There is one thing though, staying a certain amount of time at home in Italy and speaking more and more the dialect of the area, when you then switch to English you sometimes struggle to find the right word. The same thing happens to me living here in Germany as an Italian, when I'm in Italy for a while and then back in Germany, with the German language.
Subscribed from Canada, absolutely loved your video. She is fabulous and I’m in love with her accent 🇨🇦
Thank you for healing my need for getting stuff I don't need. Really. Thank you.
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.
Eva is hard to understand at times, but her accent is charming. I like that she "disturbs" the yeast.
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 !!☺
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!
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!
#pizza wow thanks I am really going to be able to step up my pizza game. Can’t wait to get started.👍
Watching this was therapeutic. Amazing! The last bit reminded me of the pizza rusticella I had in Milan.
Bravo 👏 I love that her hands are so clean ❤❤❤❤ that’s the way it should always be when preparing food❤❤❤🎉🎉people learn from her 🎉🎉🎉🎉
Fantastic chanel 👌
Reminds me of nona making pan pizza which she stuffed with spring onions and other ingredients, that was over 50 years ago.
Brilliant, you two have got me into Italian cooking, big time.
iam using a little spoon of honey, it supports the fermentation of the dough in a most naturally way. and i am allways making a poolish! a prefermentated dough. let it rest for 24 hour and then add rest of the flour and work it out! trust me.. i tried a lot of techniques ... but this step is a gamechanger!
Eva!!! I have made this pizza probably a dozen times now and it turns out fantastic every time, Grazie mille!
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)
When you asked about a mixer at about 4.50 Eva's expression said it all to me. Us old fashioned types like mano a mano...the hand is greater than the machine...
Brilliant. Thank you for spreading your love of Italian cuisine. Peace.
I would really love this dough. Even with high hydration, it sounds like it's crisp on the bottom, not soggy when they eat it. My kinda pizza!