Thank you. I haven’t had an oven for 2 years. Just don’t have the money. I’m so happy I saw this video! I do have a gas grill. I made pizza all the time before the oven went. I cook a lot of dishes from scratch. It’s amazing that I have lasted this long without an oven!! I did try an air fryer. It almost caught on fire. So that’s out. Thanks again!
It may be cheating to use the grill, but when I lived in Phoenix, Arizona turning on the oven in summer was not a thing. At 115 or hotter all summer, all energy went to the AC. Cooking inside often made my energy bill too high. So I had my barbecue on the covered patio and used it all summer long for everything I would normally cook in the oven.
Brain did do a good job; but as you pointed out, there are a number of tweaks that would make the pizza even better. Thanks for your in-depth, helpful commentary.
48 hour dough fermentation is better for the crunch. No sugar and paste added. Bit of salt in the sauce is okay. Nothing more. BBQ or every other lit or door must be closed at all time. Otherwise you will loose heat. Better place a flat surface brick in the oven. That way you can be sure the heat stays where you need it. Bake as hot as possible. After the oven you can use a torch to give it a more oven baked effect. Top is off with fresh basil, olive oil and dried oregano.
Vincenzo, Bianca dinapoli is a tomato brand from Northern California (not Napoli). I have tried this brand and it is very tasty. Reminds me of the homegrown tomatoes we used to grow and can ourselves. If you find this brand you should try it to see if you find it flavorful yourself.
I’ve made pizza on the grill many times, all you have to do after the bottom cooks is move it to the side off the flame and keep lid shut until top is cooked. 😎👍🏻👍🏻🍕🍕🍕🍕🍕
Yeah, I have a pizza steel in my kitchen oven. If I had to use a grill, I'd use the steel...and maybe parchment paper, too. I prefer using my pizza oven in the summer.
Brian's recipes are usually absolutely amazing! I'll be making his pollo al pastor for work next week (last day for me, yaay)! Much love to you, Vincenzo, your videos are such fin!
Vincenzo, I'm really curious about your ovenless pizza recipe. I wonder if it is possible to do pizza in a pan with a lid... so .. looking forward to your technique. Also another thing you could do on your channel: Try recipes you reacted to yourself. And if you suggested changes, make two versions (the recipe you reacted to and your suggested changes) to compare. I'd be curious especially with this recipe, since Brian says at the beginning that he needs a thick sauce since the top won't cook as well (I guess that's why he added the tomato paste?) and your change to use aluminum foil and baking paper to be able to cook the pizza longer in the grill.
Put a pizza stone or a decent tile in the middle of the gas grill. Heat it up properly, max temperature. Just before baking shut off the middle burner and use only the side burners for the oven effect, so indirect heat. Sometimes I raise the stone/tile to get a better heat distribution. It'the best next thing after the Ooni or Cozzy pizza ovens. Tomato paste with salt and sugar in pizza sauce. That's disgusting. In the Kamado it's even better because of the charcoal and higher temperatures. Different flavours
Bianco Di Napoli are an American brand of high quality tomatoes. They grow them properly to balance out the acidity, just like is done with San Marzano, and they don't add stuff like calcium carbonate to regulate acidity. Ive used them and they are a good product, and they've won several awards, but I still prefer Cento or another Italian brand
In the summer I usually make my pizza on the grill, but I use wood fire and a pizza stone. I get crispy crust (as long as I keep the pizza stone hot) and caramelised toppings as long as the fire is hot. The best part is the crust forms bubbles and the wood flavor the pizza takes. as summer is here I should start making pizza for the kids. there is just one downside to this method - it takes a lot of wood.
I think for a home made non italian its bang on. Its similar to the pizza I make where I use store bought dough. But I am only making something to bang out in 15 minutes that qualifies as decent in place of that shit they call frozen pizza. If you are going through the trouble of making your own dough I think its worth the time to boil, peel and crush some tomatoes. It is tops a 10 minute job and you'll spend that long washing your standing mixer and whatever you left your dough to ferment in.
I agree with you, if you're making the dough from scratch you might as well make the tomato passata from scratch! Which pizza is your absolute favorite?
On my bbq i use a sandstone (aka pizzastone) and this gives you a really good heat distribution and keep the heat. I also made some really good loaf of bread in my bbq, on the stone. With a really good result. I'll give this pizza a try and get back to you.
@@vincenzosplate far from. But i laugh at my errors and make a new try. Watching your videos to improve. And, well it works this far. But i must keep learning and practice. So i don’t lose my face when I retire in seven years and move to Ravenna
Using the grill instead of the oven would help keep the house cooler when it's really hot out. Like he said, yes, you can adjust your AC, but electricity rates have been rising lately, so if you're trying to save money, I can see using the grill instead. :)
Using the grill gives pizza a smokey flavor, which is nice for many. I still consider this a type of oven when used this way. It's how I bake many roasts. Tho I use a Weber with mesquite. I agree, don't want sugar in sauce and use cheese for salt.
Thank you for reminding people that sugar does not belong in tomato sauce, I try to teach people in my country the same thing. A pizza is not a cake. (For the same reason it doesn’t belong in the dough, in 12-24 hours it will rise just as well without sugar.)
Thanks Vincenzo for the Most logic way to make a pizza.The Rustica pizza bread has start to be popular in Europe. I dont putt salt or sugar in any pizza making because everything is allready there when the pizza is cooked.
Can't wait for Vincenzo's version of this. I've been loving our home made pizzas using a pre-made thin crust from Aldi, sauce I made from matrazzano tomatoes, fresh basil and a fresh mozzarella and a well aged Parmigiano regiano. I make enough sauce for 2 nights of pizza and still have extra for pasta.
For a non Italian, he did a good job. The pizza he made is Bari style. Bari pizza is usually flattened, removing the "cornicione". Sugar in the tomato sauce is very typically Sicilian. He made an Italian pizza🤣 Always entertaining.
@@vincenzosplate Hi Vincenzo. My family comes from Caserta, we always made the typical oven baked pizza with tomato & mozzarella(Margherita style). My personal favourite is Pizza di Scarole. Things and methods have changed over the years, considering I live in a big melting pot of immigrant Italians and many other cultures. I always stay true to my moms recipes and my Italian heritage. Enjoy your stay in Italy.🙂
Could have done a couple of fixes as you pointed out, but I’d have no trouble eating that pizza. I have an outdoor pizza oven, (I love pizza) so I’d skip the grill.
I seriously think he just has different taste buds than me. His videos are 75% really useful and interesting, and then for 25% he recommends something that provides a very strong and weird flavor.
Very nice made Pizza - but I agree with Vincenzo - sugar, salt and tomato paste- not really necessary. Maybe it’s a regional preference on these ingredients. To put the Pizza directly on the grill, very bold. I also would use a stone and indirect heat to get it “cooked” 10-20 minutes gently with constant heat. However I would eat thePizza as shown as well and surely enjoy it 😋👍
I watch Brian's videos a lot. I know he has a history, background and skill of a culinary chef, but I think he is appealing to most average cooks. Because he breaks it down so even a lesser knowledgeable person can feel confident to make the recipe. But there are times I question his technique and methods. Like sugar in the sauce I wouldn't but many in America have heard sugar in a Tomato sauce reduces the acid taste making it sweeter. Like you said the tomato paste is for cooking to give a longer cook taste and depth of flavor but to do that you have to cook it for a little while until it slightly darkens in color. However a pizza sauce to me it light and a fresh fruity tomato taste as the fresh ingredients you are putting on the pizza. As for the salt I believe had he used a pecorino Romano or a well aged Parmigiano Reggio the salt is in the cheese and that would be more than enough.. This pizza reminds me of an American bar pizza, salty thin easy to make, so they can sell more drinks because of the salt. Brian makes a St. Louis and Chicago Style bar pizza thin crispy crunch this pizza. It is very similar in style to his making of them, therefore I think it is appealing to those that like this type of pizza so he showing how to make one on the grill without calling it a bar pizza nor using an oven. I have cook pizzas on a charcoal grill called Green Egg (Kamado-style grill) , I can get it as hot as a wood fire pizza oven but every time you lift the top it allows the heat to escape that is why I use a pizza stone on it and I use a round parchment paper between the stone and the oizza only to slightly insult it from the heat of stone so it won't over cook the crust yet let the grill recovery and the top to cook. I can get the grill over 900°F or 482 °C however I found 550 600° F or 287°-315°C is the sweet spot. Using a pizza stone holds the heat well but lifting the lid allows the ambient air that would be around pizza. So you have to be fast about opening and closing and the parchment help in sliding and placing the pizza so you can close it quickly. I get great results but sometimes I get the timing off and brown the bottom a little too much for my taste. But no pizza ever goes to waste around me. I learn and go on. Because of the charcoal fire it get a slight smoky flavor from the wood but it is only a kiss of smoke (however I believe it is more the char on the crust that gives it that flavor) as at that high of temperature there isn't that much smoke if at all, as it mostly heat. However if I use a gas grill I would still recommend a pizza stone or steel for heat retention so the recovery of the heat would be some what faster. And as always I enjoy your commentaries and tips through out you review of videos. Bravo!
@@vincenzosplate when the temperature is right there is not that much difference in taste I prefer the pizza oven versions. 1 speed it cooks, 2 I think it just does a better job because of the heat inside the oven. However if the grill is all you got it works find. Like is said the charcoal or wood fire might give it a little smokiness to the pizza but the leoparding on the crust might be the true flavor of the smokiness. Not the wood or charcoal once the heat is above 400° to 500° F or 204° two 260°C there really isn't much smoke and with gas there is not smoke even at lower temperatures. Maybe when you freshly add new wood to and existing fire there might be some smoke but once the heat rises the smoke is far less if at all. But to answer you question if it's pizza none will go to waste around me baked or grilled. Get the temperature right is the key whether it be a grill or pizza oven and with the proper technique the home oven even though it may take longer. Then after technique it is a matter of thin and crunchy, hand tossed/Neapolitan style or thick (Sicilian, Chicago or Detroit style) crust and the type of topping you like. Each has its own merit and following. I think that why so many people love pizza you can have it your way and there is a way to make one even with minimal equipment. I even made pizza on top of the stove and an open fire camping in a cast iron skillet, with electric skillet and a Blackstone griddle flat top. They all made one maybe not the best way but you can make a very presentable and taste pizza. Once you got a good dough, all you need is technique and the world of pizza is up to you.
What if you get some fire rated bricks. Put them to the sides of the grill so that the grill lid opening has the same clearance as your pizza oven. you put a pizza stone or use the same briks(rated for heat) on the middle of the grill allowing for the heat to come up from the sides and tha back. Let it heat up to temprature. Then slide the pizza on the stone. I bet it cooks up like your pizza oven. Maybe not as efficeint.
Cast iron skillet, simple dough, slightly cooked toppings and a hot stove. It comes out decent. If I'm feeling even worse I just put ketchup, American cheese and pepperoni on a slice of toast (this is not cheats pizza)
Nice review. I am a fan of authentic Neapolitan style, however Brian works hard at his recipes, it is worth the try. I agree in leaving the sugar out of the sauce. You may also review: How to Grill Pizza With Kenji Lopéz-Alt | ChefSteps EDIT: The pizza needs to be rotated because the right side is hotter.
You can have both but what if one day your oven stops working and you really want the pizza? Now you know how you can bake it thanks to Brian, or should I say how to grill it 😅
I'll put my stone on my grill, get it to 750-800 degrees. Hard to tell as the needle pegs out at 750. Pizza is done in like 5 minutes. No time to futz with it. Problem is getting the pizza off the peel, i've used parchment paper, but that can't take the heat I found out.. so i tried it again but letting it only be there a short duration, didn't work. that stuff dries/crumbles fast at 750. I am still as yet unable to launch from the peel. Sticks to it, even when moderately floured with AP / semolina / yellow cornmeal / etc. solid wood peel.
See if I was doing something like that in the grill. I would have done either a stromboli or a calzone where I would be getting a good cook. On the outside while the insides got nice and well cooked. But that's just me
I don't think that is a fair statement. The world over, cooking on top of coals is FAR more prevalent than owning an oven. I mean vastly. Yours is a purely western perspective.
Edible but tops looks unappetizing cheese not brown . I shape my pizzas on a the bottom of a large mixing bowl. Cooking in the oven get the crust to setup first and then take it out of the pan finish cooking on the oven grates until you want as brown as you want . Done it 1000 X works well .
@@vincenzosplate I am learning more. I like both thin crust crispy and neopolitan but I want to also learn how to make the Roman with the thicker crust with lots of air pockets. Im using the Roccbox outdoor oven
Please not mix the oil in the dough at the beginning. Mix it in after the dough is strong and gluten developed. Maybe even better to wait 20-30 min and add the oil then.
I like Brian, he offers a lot of interesting takes on a variety of cuisines. That said, I probably wouldn't attempt this methodology for pizza. It seems to be making homemade pizza more complicated than it needs to be. Great review though, Vincenzo.
Nice video, but I'm not sure if I want to try this. Because I don't want to buy a pizza oven I make pizza in a Weber charcoal grill, they have special pizzastones for that
@@vincenzosplate The napolitan dough is my favorite but it's more difficult to make in a grill than for example NY style dough. The most difficult part is the temperature control, it took me about 10 tries to get a well cooked not burned pizza. For the toppings I choose tomato, cow mozzarella (I don't like buffalo on pizza) and one other which depends on what I feel like on that day
I've never had Pizza in a barbeque - I'm interested. My Mom and I don't have a barbeque at home at our apartment though. I still live with my Mom because I have special needs.
@@vincenzosplate I want to, it's just, I don't know if we'll ever have a grill, especially at an apartment. And if we ever do, I'd have to try with a store-bought pizza, because I haven't gotten that good at makin' pizza yet. I've already finally tried to make pizzas using already-baked pizza crust of brands like Boboli and Mama Mary's (something like that). Boboli was more preferable, Mama Mary's seemed a bit too firm for my teeth or I didn't put enough layers of cheese &/or sauce. I tried counting how many times I go over the pizza crust and sauce with the cheese. It kept seeming like I wasn't putting enough of something, wasn't sure what it was... So I figured I should be like 'I got the neeeed for cheeeeese' 😊. I'm even still trying to get good at making a burger ☺. I'd be interested in seeing you make an Italian version of a cheeseburger. Like us Americans would typically use cheddar cheese slices (I think it's yellow Kraft brand cheese that is typically used), so I figured an Italian version might use Provolone Cheese. You could also include butter too, like cheese and butter in pasta in a dish, like Fettucine Alfredo for example.
Vincenzo would love to watch you react to indian chefs making italian recipes.. chef ranveer , chef sanjyot etc… indians do have a different take on italian food . It will be fun for you
For me, grilling a pizza has never worked. The bottom is done before the top. If you wait for the top to cook properly, the bottom will burn, That's the nature of a grill. Pizza is not a steak. You can't turn it over when one side is done. Best to use an oven.
Overall it looks good. I just don't understand why to use fresh and caned Tomatoes at the same time? Use only one. I use a home electric oven it's what I have available for making a Pizza. I normally use only Mutzzaarella on the Pizza but sometimes I add Parmigiano and it turns out great. I also don't use Sugar/Salt it doesn't make any sense to me. But I would defiantly eat his Pizza.
@@vincenzosplate Fresh Basil leaves that I pluck, Olives, Mushrooms, Corn, Parmigiano, hard Bulgarian Cheese, Olive Oil if I use Mozzarella and Basil. These toppings, I of course don't use together. But trust me Vincenzo they are great.
I wonder if it would be worth you cooking the same recipe before commenting could be interesting maybe you find a hidden gem you otherwise would have written off. Love the content mate don't ever stop.
Vincenzo, watching your videos has inspired me. I bought a pizza oven and have made many pizzas with it being gluten-free. Thank you. Love your videos.
Agreed, the only time sugar goes with tomatoes, is never. I eat tomatoes for the acid flavor. Some tomatoes are not sweet and some are, great. Thank you for your instructions on your videos.
I like Brian, he´s not traditional and makes tasty things with shortcuts that I could totally eat, not my reference for the real deal but a good source of techniques for using when in a pinch or lacking stuff.
The bottom is so crunchy it has to be pretty dry and the upper side of the pizza is more or less raw i am sure you can eat it but that's not a good pizza in my opinion 😅
The worst thing was destroying the dough with the rolling pin I know some people like it but it is not for me in Rome they make these Roman style pizzas also using a rolling pin .... It hurts when I see that for me like I said it's just destroying the dough 😅 I only do that when I make a calzone
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊
Mmm.. if you like pizza enough to go through ALL that effort.. just buy a damn outdoor pizza oven.. there’s tons of choices for what you like best.. they aren’t crazy expensive.. and it makes a helluva better pizza than that grill ever will.
@@vincenzosplate exactly.. there’s no way it’s going to cook as well as an actual pizza oven. And there’s so many these days. If you really want to make pizza yourself, and are willing to do a dough right and all the fresh ingredients.. it would be foolish to use a grill. Can it be done.. yeah.. will it be as good? No, not nearly as good. Always use the right tool for the right job. A grill is great for meat and even some veggies and odd things. Pizza belongs in a pizza oven. If you’re not using a pizza oven, i wouldn’t bother with all that effort to put it on a grill. And yeah.. no sugar! And No rolling pins on pizza! Why proof something to just mash all the air out of it?? Makes no sense lol
@@vincenzosplate I've only done it a few times. I prefer a 6mm pizza gourmet steel in my oven at 275C. Never tried a real pizza oven. Wish I could though. My pizza today turned out beautifully. 800g ap flour and 200g semolina is a great mix for our Norwegian standard flour. Puffs up really well and gives a crispy crust. When cooking on a grill I'm with you on not letting the heat out until the pizza is done. That's why I like the lid.
It's weird to say 'no oven' and then use a gas grill. If it's aimed for people who don't have an oven, they likely don't have a nice gas grill either. Curious how your pan pizza will look.
How do you cook a pizza without an oven??? 🤯 Wait what? A BBQ - oh please! 🤦🏽♀️ I’m not taking my pizza outside to the BBQ when I can just put it in the oven!! 🙄
Love Brian's channel and his cooking. Yeah a fee minor issues in his pizza but I am willing to overlook them. Vinny, you do make some valid points, like some of the pasta dishes its NOT a Marghaerita, based on tradition but still without an oven, I would give this a shot but would use your recommendations!
Hmm, it looks like a mediocre grilled Pizza with some flaws to me. Okayish, but nothing that inspires me to repeat it that way. I did use a rolling pin to strech my pizzas for much too long, before I learned how to strech them properly by hand. It makes a world of a difference and I'd go as far as to say, that the rolling pin method destroys a nice fermented dough. He puts sugar in the dough and in the sauce, so I wonder why he didn't top the salt on the pizza with some sugar too. Some people would even put sugar into sugar to make it taste sweeter... to me, great taste comes from good quality ingerdients. If tomatoes bring a lot of sweetness that you enjoy, great, if you need salty or savoury flavours, add cheese or some other topings. Plain salt or sugar in those proportions is a nono for me.
Buongiorno, posso suggerire una ricetta del nord Italia il vitello tonnato, la bagna cauda molto scenografica la cotoletta alla valdostana con prosciutto cotto e fontina pasta burro e salvia facile gustosa aromatica ❤ grazie per l'attenzione buon lavoro.
Thank you. I haven’t had an oven for 2 years. Just don’t have the money. I’m so happy I saw this video! I do have a gas grill. I made pizza all the time before the oven went. I cook a lot of dishes from scratch. It’s amazing that I have lasted this long without an oven!! I did try an air fryer. It almost caught on fire. So that’s out. Thanks again!
You're welcome! I hope Brian's tips come in handy for you 😊
It may be cheating to use the grill, but when I lived in Phoenix, Arizona turning on the oven in summer was not a thing. At 115 or hotter all summer, all energy went to the AC. Cooking inside often made my energy bill too high. So I had my barbecue on the covered patio and used it all summer long for everything I would normally cook in the oven.
Good point, I guess Brian's way would work during Summer 😊
Brain did do a good job; but as you pointed out, there are a number of tweaks that would make the pizza even better. Thanks for your in-depth, helpful commentary.
My pleasure! I hope you stay tuned for more content like this 😊
48 hour dough fermentation is better for the crunch.
No sugar and paste added. Bit of salt in the sauce is okay. Nothing more.
BBQ or every other lit or door must be closed at all time. Otherwise you will loose heat. Better place a flat surface brick in the oven. That way you can be sure the heat stays where you need it. Bake as hot as possible. After the oven you can use a torch to give it a more oven baked effect.
Top is off with fresh basil, olive oil and dried oregano.
Vincenzo, Bianca dinapoli is a tomato brand from Northern California (not Napoli). I have tried this brand and it is very tasty. Reminds me of the homegrown tomatoes we used to grow and can ourselves. If you find this brand you should try it to see if you find it flavorful yourself.
Thanks for the suggestion my friend, I will try to find this brand 😊
Put the fresh mozzarella in the freezer for 15-20 minutes first and it grates much better
Excellent tip, thanks for sharing 😄
I’ve made pizza on the grill many times, all you have to do after the bottom cooks is move it to the side off the flame and keep lid shut until top is cooked.
😎👍🏻👍🏻🍕🍕🍕🍕🍕
Thanks for the tips! Do you prefer the grill over the oven? 👨🍳🍕
@@vincenzosplate I don’t do it anymore I have an outdoor pizza oven, Ooni.
But between oven and grill I liked it both the same.
Haven't you heard of a pizza stone? Works perfectly on the grill.
I think I'll stick to my pizza ovens 😅
Yeah, I have a pizza steel in my kitchen oven. If I had to use a grill, I'd use the steel...and maybe parchment paper, too. I prefer using my pizza oven in the summer.
Aluminum foil works for me on the bbq! Just did chicken the other day, and they still got a great char. No mess on the grill. But to each their own.
Brian's recipes are usually absolutely amazing! I'll be making his pollo al pastor for work next week (last day for me, yaay)! Much love to you, Vincenzo, your videos are such fin!
Thank you so much for the love and support my friend, it means a lot. And don't forget to let me know how this pollo al pastor will turn out for you
Vincenzo, I'm really curious about your ovenless pizza recipe.
I wonder if it is possible to do pizza in a pan with a lid... so .. looking forward to your technique.
Also another thing you could do on your channel: Try recipes you reacted to yourself. And if you suggested changes, make two versions (the recipe you reacted to and your suggested changes) to compare.
I'd be curious especially with this recipe, since Brian says at the beginning that he needs a thick sauce since the top won't cook as well (I guess that's why he added the tomato paste?) and your change to use aluminum foil and baking paper to be able to cook the pizza longer in the grill.
Put a pizza stone or a decent tile in the middle of the gas grill. Heat it up properly, max temperature. Just before baking shut off the middle burner and use only the side burners for the oven effect, so indirect heat. Sometimes I raise the stone/tile to get a better heat distribution. It'the best next thing after the Ooni or Cozzy pizza ovens. Tomato paste with salt and sugar in pizza sauce. That's disgusting. In the Kamado it's even better because of the charcoal and higher temperatures. Different flavours
Thanks for sharing these tips with me! 😊
Bianco Di Napoli are an American brand of high quality tomatoes. They grow them properly to balance out the acidity, just like is done with San Marzano, and they don't add stuff like calcium carbonate to regulate acidity. Ive used them and they are a good product, and they've won several awards, but I still prefer Cento or another Italian brand
Thanks for sharing this very interesting information with me!
In the summer I usually make my pizza on the grill, but I use wood fire and a pizza stone. I get crispy crust (as long as I keep the pizza stone hot) and caramelised toppings as long as the fire is hot. The best part is the crust forms bubbles and the wood flavor the pizza takes. as summer is here I should start making pizza for the kids.
there is just one downside to this method - it takes a lot of wood.
Thanks for sharing how you use the grill to cook your pizza! It sounds better than what this chef did!
I think for a home made non italian its bang on. Its similar to the pizza I make where I use store bought dough. But I am only making something to bang out in 15 minutes that qualifies as decent in place of that shit they call frozen pizza. If you are going through the trouble of making your own dough I think its worth the time to boil, peel and crush some tomatoes. It is tops a 10 minute job and you'll spend that long washing your standing mixer and whatever you left your dough to ferment in.
I agree with you, if you're making the dough from scratch you might as well make the tomato passata from scratch! Which pizza is your absolute favorite?
On my bbq i use a sandstone (aka pizzastone) and this gives you a really good heat distribution and keep the heat. I also made some really good loaf of bread in my bbq, on the stone. With a really good result.
I'll give this pizza a try and get back to you.
Sounds like you've mastered the art of using your grill 😄
@@vincenzosplate far from. But i laugh at my errors and make a new try. Watching your videos to improve. And, well it works this far. But i must keep learning and practice. So i don’t lose my face when I retire in seven years and move to Ravenna
Brian did a good job. I agree with you that the sugar, tomato paste, and salt needs to be removed.
Yeah apart from those three things he actually did a pretty good job!
I disagree on the salt since he didn’t use pecorino or parmigiano but if he did use those cheeses then yes no salt needed.
Using the grill instead of the oven would help keep the house cooler when it's really hot out. Like he said, yes, you can adjust your AC, but electricity rates have been rising lately, so if you're trying to save money, I can see using the grill instead. :)
PRO TIP: Let your dough rest for 2 days or even better 3 days in the fridge. It will change your life!!!
I have actually made a video about the 72-hour pizza dough, have you checked it out? 😄
I knew it that he will use the grill because of the pattern on the bottom.
Thank you very much, Vincenzo, for sharing your reaction video with us.
My pleasure, I hope you enjoyed it 😊
Using the grill gives pizza a smokey flavor, which is nice for many. I still consider this a type of oven when used this way. It's how I bake many roasts. Tho I use a Weber with mesquite.
I agree, don't want sugar in sauce and use cheese for salt.
That's right, for those that love the smoke flavor, baking the pizza in a grill is an excellent idea 😊
Awesome shirt :D
Thank you! If you want to have one you can order it at my website 😄
Thank you for reminding people that sugar does not belong in tomato sauce, I try to teach people in my country the same thing. A pizza is not a cake.
(For the same reason it doesn’t belong in the dough, in 12-24 hours it will rise just as well without sugar.)
Thanks Vincenzo for the Most logic way to make a pizza.The Rustica pizza bread has start to be popular in Europe. I dont putt salt or sugar in any pizza making because everything is allready there when the pizza is cooked.
My pleasure my friend! I hope you stay tuned for more delicious recipes and cooking tips 😊
Love the video
Glad you enjoyed 😊
Can't wait for Vincenzo's version of this. I've been loving our home made pizzas using a pre-made thin crust from Aldi, sauce I made from matrazzano tomatoes, fresh basil and a fresh mozzarella and a well aged Parmigiano regiano. I make enough sauce for 2 nights of pizza and still have extra for pasta.
Challenge accepted! Let's bake a pizza in the grill! 😄🍕
@@vincenzosplate yes!!! 🍕
I stick with iron pan pizza with a very wet dough. Can't beat how easy it is. 550F til done, then finish on stove for crispy crust.
Thanks for sharing how you prefer to bake your pizza, makes me happy to hear that you've mastered the art of pizza making 😊
For a non Italian, he did a good job. The pizza he made is Bari style. Bari pizza is usually flattened, removing the "cornicione". Sugar in the tomato sauce is very typically Sicilian. He made an Italian pizza🤣 Always entertaining.
Haha glad to hear that you found this video entertaining! How do you like to make your pizza? 😊
@@vincenzosplate Hi Vincenzo. My family comes from Caserta, we always made the typical oven baked pizza with tomato & mozzarella(Margherita style). My personal favourite is Pizza di Scarole. Things and methods have changed over the years, considering I live in a big melting pot of immigrant Italians and many other cultures. I always stay true to my moms recipes and my Italian heritage. Enjoy your stay in Italy.🙂
Could have done a couple of fixes as you pointed out, but I’d have no trouble eating that pizza. I have an outdoor pizza oven, (I love pizza) so I’d skip the grill.
Whenever a mistake happens, plays sad music 😂. Love it ❤
hahah happy to hear that you find my videos entertaining!
I seriously think he just has different taste buds than me. His videos are 75% really useful and interesting, and then for 25% he recommends something that provides a very strong and weird flavor.
I’ve actually done the baking paper trick! It is decently effective! At least in a little health oven.
Tha ks for sharing your experience 😊
The BEST pizza award is: English Breakfast Pizza by Gordon Ramsay!!! 👌👏
Oh no, what has Gordon done this time? 😅😅
Look up and be prepared to 🤮 mama mia. 🤦
Margharita-Margherita is not really the same as Brian-Sam is it Vincenzo… gotta be honest. Loved your video, as always😂🫶🏽
Lol yeah the Margarita bit made me laugh. Unsure if it was Brian who did the timestamps for the vid or if that was a joke.
Hahaha yeah they aren't the same thing 😅😂
Very nice made Pizza - but I agree with Vincenzo - sugar, salt and tomato paste- not really necessary. Maybe it’s a regional preference on these ingredients. To put the Pizza directly on the grill, very bold. I also would use a stone and indirect heat to get it “cooked” 10-20 minutes gently with constant heat. However I would eat thePizza as shown as well and surely enjoy it 😋👍
Thanks for agreeing with me on this one my friend and for sharing your opinion about the video 😊
Actually i'm sometimes warming up pizza from the day before on the grill, it's amazing.
Warming up is an other thing and I can see how it can work 😊
His grilled pizza sure turned out better than mine😂 It can be tricky to keep the bottom from burning, and his crust looked delicious👍
He did a good job with cooking the bottom of his pizza, but I have my questions about the top
I watch Brian's videos a lot. I know he has a history, background and skill of a culinary chef, but I think he is appealing to most average cooks. Because he breaks it down so even a lesser knowledgeable person can feel confident to make the recipe. But there are times I question his technique and methods. Like sugar in the sauce I wouldn't but many in America have heard sugar in a Tomato sauce reduces the acid taste making it sweeter. Like you said the tomato paste is for cooking to give a longer cook taste and depth of flavor but to do that you have to cook it for a little while until it slightly darkens in color. However a pizza sauce to me it light and a fresh fruity tomato taste as the fresh ingredients you are putting on the pizza. As for the salt I believe had he used a pecorino Romano or a well aged Parmigiano Reggio the salt is in the cheese and that would be more than enough..
This pizza reminds me of an American bar pizza, salty thin easy to make, so they can sell more drinks because of the salt. Brian makes a St. Louis and Chicago Style bar pizza thin crispy crunch this pizza. It is very similar in style to his making of them, therefore I think it is appealing to those that like this type of pizza so he showing how to make one on the grill without calling it a bar pizza nor using an oven.
I have cook pizzas on a charcoal grill called Green Egg (Kamado-style grill) , I can get it as hot as a wood fire pizza oven but every time you lift the top it allows the heat to escape that is why I use a pizza stone on it and I use a round parchment paper between the stone and the oizza only to slightly insult it from the heat of stone so it won't over cook the crust yet let the grill recovery and the top to cook. I can get the grill over 900°F or 482 °C however I found 550 600° F or 287°-315°C is the sweet spot. Using a pizza stone holds the heat well but lifting the lid allows the ambient air that would be around pizza. So you have to be fast about opening and closing and the parchment help in sliding and placing the pizza so you can close it quickly. I get great results but sometimes I get the timing off and brown the bottom a little too much for my taste. But no pizza ever goes to waste around me. I learn and go on. Because of the charcoal fire it get a slight smoky flavor from the wood but it is only a kiss of smoke (however I believe it is more the char on the crust that gives it that flavor) as at that high of temperature there isn't that much smoke if at all, as it mostly heat.
However if I use a gas grill I would still recommend a pizza stone or steel for heat retention so the recovery of the heat would be some what faster.
And as always I enjoy your commentaries and tips through out you review of videos. Bravo!
Thank you for sharing your opinion regarding this video! Do you prefer over baked pizzas or grilled baked? 😅
@@vincenzosplate when the temperature is right there is not that much difference in taste I prefer the pizza oven versions. 1 speed it cooks, 2 I think it just does a better job because of the heat inside the oven.
However if the grill is all you got it works find. Like is said the charcoal or wood fire might give it a little smokiness to the pizza but the leoparding on the crust might be the true flavor of the smokiness. Not the wood or charcoal once the heat is above 400° to 500° F or 204° two 260°C there really isn't much smoke and with gas there is not smoke even at lower temperatures. Maybe when you freshly add new wood to and existing fire there might be some smoke but once the heat rises the smoke is far less if at all. But to answer you question if it's pizza none will go to waste around me baked or grilled. Get the temperature right is the key whether it be a grill or pizza oven and with the proper technique the home oven even though it may take longer. Then after technique it is a matter of thin and crunchy, hand tossed/Neapolitan style or thick (Sicilian, Chicago or Detroit style) crust and the type of topping you like. Each has its own merit and following. I think that why so many people love pizza you can have it your way and there is a way to make one even with minimal equipment. I even made pizza on top of the stove and an open fire camping in a cast iron skillet, with electric skillet and a Blackstone griddle flat top. They all made one maybe not the best way but you can make a very presentable and taste pizza. Once you got a good dough, all you need is technique and the world of pizza is up to you.
The idea for using semolina is great!
Have you ever tried to use semolina for your pizza dough?
What if you get some fire rated bricks. Put them to the sides of the grill so that the grill lid opening has the same clearance as your pizza oven. you put a pizza stone or use the same briks(rated for heat) on the middle of the grill allowing for the heat to come up from the sides and tha back. Let it heat up to temprature. Then slide the pizza on the stone. I bet it cooks up like your pizza oven. Maybe not as efficeint.
The only way to know is to try! 😄
@@vincenzosplate Apprently Bergstone Makes one too.
Hey Vincenzo I see you took me up on that ovenless pizza! Sometimes when the compulsion hits me I make some cheat's pizza!
How do you make your cheat pizza? 😄
Cast iron skillet, simple dough, slightly cooked toppings and a hot stove.
It comes out decent.
If I'm feeling even worse I just put ketchup, American cheese and pepperoni on a slice of toast (this is not cheats pizza)
Nice review. I am a fan of authentic Neapolitan style, however Brian works hard at his recipes, it is worth the try. I agree in leaving the sugar out of the sauce. You may also review: How to Grill Pizza With Kenji Lopéz-Alt | ChefSteps EDIT: The pizza needs to be rotated because the right side is hotter.
I'll see what I can do, thanks for the suggestion though 😊😊
Great comments, chef!
Glad you enjoyed them 😊
Is it common to have a fancy grill with three heat settings and no oven? Seems so odd to me.
You can have both but what if one day your oven stops working and you really want the pizza? Now you know how you can bake it thanks to Brian, or should I say how to grill it 😅
I'll put my stone on my grill, get it to 750-800 degrees. Hard to tell as the needle pegs out at 750. Pizza is done in like 5 minutes. No time to futz with it. Problem is getting the pizza off the peel, i've used parchment paper, but that can't take the heat I found out.. so i tried it again but letting it only be there a short duration, didn't work. that stuff dries/crumbles fast at 750. I am still as yet unable to launch from the peel. Sticks to it, even when moderately floured with AP / semolina / yellow cornmeal / etc. solid wood peel.
Thanks for sharing how you use the grill to bake your pizza! You do sound like a pro at it 😊
@@vincenzosplate I need to figure out launching pizza from the peel to be closer to a pro. considering pizza screens..
Pizza Frito is next!
See if I was doing something like that in the grill. I would have done either a stromboli or a calzone where I would be getting a good cook. On the outside while the insides got nice and well cooked. But that's just me
I can see how a calzone can be made in a grill, we can flip it both sides so it cooks well 😊
@@vincenzosplate exactly maybe go a small step further and possibly smoke it. If you have a smoke as I think that it would work
Yeah it was interesting but weird. More people have ovens than grills. So I'm not sure who his audience was supposed to be.
Would you ever give a try to his pizza recipe? 🍕
I don't think that is a fair statement. The world over, cooking on top of coals is FAR more prevalent than owning an oven. I mean vastly. Yours is a purely western perspective.
An oven heats up your kitchen in the summer, especially when you are preheating a pizza stone.
I’ve done a pizza before with a cast iron pan and a toaster oven. Turned out surprisingly well!
@@wandering_heart "FAR" more prevalent? Which countries are we talking about? You really think ovens and stoves are mainly a Western thing? 😂
Edible but tops looks unappetizing cheese not brown . I shape my pizzas on a the bottom of a large mixing bowl. Cooking in the oven get the crust to setup first and then take it out of the pan finish cooking on the oven grates until you want as brown as you want . Done it 1000 X works well .
I agree with you, the top of the pizza wasn't cooked properly!
Puglia Barese style they use rolling pin as well. Its for thin crust
How do you prefer your pizza crust? 😊
@@vincenzosplate I am learning more. I like both thin crust crispy and neopolitan but I want to also learn how to make the Roman with the thicker crust with lots of air pockets. Im using the Roccbox outdoor oven
What off setting a pizza stone in the grill?
Yes that would be an excellent idea! 👨🍳🍕
Please not mix the oil in the dough at the beginning. Mix it in after the dough is strong and gluten developed. Maybe even better to wait 20-30 min and add the oil then.
Great advice! You sound like a pro at cooking pizzas!
I like Brian, he offers a lot of interesting takes on a variety of cuisines. That said, I probably wouldn't attempt this methodology for pizza. It seems to be making homemade pizza more complicated than it needs to be. Great review though, Vincenzo.
Thank you, makes me happy to hear that you enjoyed this video! 😊
Nice video, but I'm not sure if I want to try this. Because I don't want to buy a pizza oven I make pizza in a Weber charcoal grill, they have special pizzastones for that
Glad to hear that you've mastered the art if cooking pizzas in a grill! Which pizza is your favorite? 👨🍳🍕
@@vincenzosplate The napolitan dough is my favorite but it's more difficult to make in a grill than for example NY style dough. The most difficult part is the temperature control, it took me about 10 tries to get a well cooked not burned pizza. For the toppings I choose tomato, cow mozzarella (I don't like buffalo on pizza) and one other which depends on what I feel like on that day
I've never had Pizza in a barbeque - I'm interested. My Mom and I don't have a barbeque at home at our apartment though. I still live with my Mom because I have special needs.
If you ever give this pizza style a try let me know how it goes my friend! 😊
@@vincenzosplate I want to, it's just, I don't know if we'll ever have a grill, especially at an apartment. And if we ever do, I'd have to try with a store-bought pizza, because I haven't gotten that good at makin' pizza yet. I've already finally tried to make pizzas using already-baked pizza crust of brands like Boboli and Mama Mary's (something like that). Boboli was more preferable, Mama Mary's seemed a bit too firm for my teeth or I didn't put enough layers of cheese &/or sauce. I tried counting how many times I go over the pizza crust and sauce with the cheese. It kept seeming like I wasn't putting enough of something, wasn't sure what it was... So I figured I should be like 'I got the neeeed for cheeeeese' 😊. I'm even still trying to get good at making a burger ☺. I'd be interested in seeing you make an Italian version of a cheeseburger. Like us Americans would typically use cheddar cheese slices (I think it's yellow Kraft brand cheese that is typically used), so I figured an Italian version might use Provolone Cheese. You could also include butter too, like cheese and butter in pasta in a dish, like Fettucine Alfredo for example.
Grilled pizza? Why not it looks nice.
4:05 Rolling pin is fine by the way, it is required for Barese style pizza
The rolling pin is fine if you don't want the air bubbles in your pizza dough
Vincenzo would love to watch you react to indian chefs making italian recipes.. chef ranveer , chef sanjyot etc… indians do have a different take on italian food . It will be fun for you
Stay tuned my friend, I will check out some Indian chefs 😊😊
Sugar in Italian pizza sauce is nono
But in NY style sugar is important
Why is it important in the NY style pizza?
@vincenzosplate its a tradition dating back to when lower quality tomatoes were used in NY.
Why not just buying a pizza stone for your bbq?
he got scandinavian ancestry? Brian is not such name, but Lagerström is VERY Swedish :o
Maybe he does 😅 What did you think of the pizza that he cooked?
For me, grilling a pizza has never worked. The bottom is done before the top. If you wait for the top to cook properly, the bottom will burn, That's the nature of a grill. Pizza is not a steak. You can't turn it over when one side is done. Best to use an oven.
You're right, it's smarter to stick to the classic oven!
Overall it looks good. I just don't understand why to use fresh and caned Tomatoes at the same time? Use only one. I use a home electric oven it's what I have available for making a Pizza. I normally use only Mutzzaarella on the Pizza but sometimes I add Parmigiano and it turns out great. I also don't use Sugar/Salt it doesn't make any sense to me. But I would defiantly eat his Pizza.
Thank you for sharing how you like to cook your pizza! Which pizza toppings are your favorites?
@@vincenzosplate Fresh Basil leaves that I pluck, Olives, Mushrooms, Corn, Parmigiano, hard Bulgarian Cheese, Olive Oil if I use Mozzarella and Basil. These toppings, I of course don't use together. But trust me Vincenzo they are great.
He speaks so fast. I get stressed just by listening.
I think Vincenzo sped up the video thats not his actual speed i think
I did speed up a little bit the video
@@vincenzosplate oh I see that makes sense 🙂 It still sounded natural so I did not think about that
I wonder if it would be worth you cooking the same recipe before commenting could be interesting maybe you find a hidden gem you otherwise would have written off. Love the content mate don't ever stop.
I wouldn'f call this pizza a hidden gem to be honest, I'd still stick to my authentic Neapolitan pizza
@@vincenzosplate no I agree with this one but I mean in general if you’ve tasted them maybe one would surprise you
Thanks for another great video. I'm not a fan of the background music though. I think the bottom of Brian's pizza was too hard.
Thanks for sharing your honest opinion!
Vincenzo, watching your videos has inspired me. I bought a pizza oven and have made many pizzas with it being gluten-free. Thank you. Love your videos.
You're welcome my friend! Which pizza oven did you go for?
Have you seen Chef Ranveer Brar's pizza recipe? Ovens aren't standard equipment in Indian kitchens, so he cooked the pizza entirely on a stovetop.
Not yet, but now you made me curious to go and watch it!
🍕
🍕🍕
Yes sugar in your tomatoes!!!
Aspesualy if you get heartburn...
From the acid!!!
Does nothing to the actual acid though..? Just negates tasting it.
Actually sugar increases the acidity of the tomatoes 😅
@@vincenzosplate really? Good to know. Thanks! I enjoy your stuff.
I hate the bitter burned wheat flour underside of a pizza.
A pizza must never be burnt!
I expected that he’s going to use a frying pan and maybe a torch, not a bbq grill. Honestly how many people have grills in their home?
Very few 😅 I was also expecting to see a pizza made in a pan 😅
Umm BBQ is an oven. He was not terrible, but sugar in the sauce and he is rubbish at BBQing. You gave good tips for him, I learned some things too.
Makes me happy to hear that you found this video informative! 😊 stay tuned for more similar content
Agreed, the only time sugar goes with tomatoes, is never. I eat tomatoes for the acid flavor. Some tomatoes are not sweet and some are, great. Thank you for your instructions on your videos.
Wrong I don't add sugar for pizza sauce but I do when making tomato pasta sauce just a little bit and the sauce has a much nicer flavour for me
My pleasure! Stay tuned for more cooking tips 👨🍳
US and sugar is synonymous. The bread there is cake.
What's up with Americans and sugar? 😅
I like Brian, he´s not traditional and makes tasty things with shortcuts that I could totally eat, not my reference for the real deal but a good source of techniques for using when in a pinch or lacking stuff.
Have you ever tried any of his recipes?
In Bari they make thin crust pizza.
Is it your favorite crust? 😊
@@vincenzosplate any kind pizza for me I’ll eat it.
The bottom is so crunchy it has to be pretty dry and the upper side of the pizza is more or less raw i am sure you can eat it but that's not a good pizza in my opinion 😅
It will be an adventure to digest that pizza, that's for sure
The worst thing was destroying the dough with the rolling pin I know some people like it but it is not for me in Rome they make these Roman style pizzas also using a rolling pin ....
It hurts when I see that for me like I said it's just destroying the dough 😅
I only do that when I make a calzone
Always stretch your pizza dough with your hands, we want the bubbles to remain inside the dough
@@vincenzosplate absolutely that's also my type of pizza 🍕👍
Love the reacting video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊
Thank you so much for your love and support my friend! Have you tried cooking any of my recipes? 😊
@@vincenzosplateyes
Mmm.. if you like pizza enough to go through ALL that effort.. just buy a damn outdoor pizza oven.. there’s tons of choices for what you like best.. they aren’t crazy expensive.. and it makes a helluva better pizza than that grill ever will.
I couldn't agree more! Also opening and closing the oven several times like he did reduces the temperature of cooking 😅
@@vincenzosplate exactly.. there’s no way it’s going to cook as well as an actual pizza oven. And there’s so many these days. If you really want to make pizza yourself, and are willing to do a dough right and all the fresh ingredients.. it would be foolish to use a grill. Can it be done.. yeah.. will it be as good? No, not nearly as good. Always use the right tool for the right job. A grill is great for meat and even some veggies and odd things. Pizza belongs in a pizza oven. If you’re not using a pizza oven, i wouldn’t bother with all that effort to put it on a grill. And yeah.. no sugar! And No rolling pins on pizza! Why proof something to just mash all the air out of it?? Makes no sense lol
When I make Weber pizza I used a ring of wood.
Some hack seem to be more cumbersome than convenient
I didn't find it convinient at all 😅
Imagine having a garden with a grill but not having a standard electric oven? For who was that video made for? lol
Hahah I'm getting many comments from my followers saying that they have actually tried to bake their pizza in the grill and liked it!
St. Louis Tomato sauce calls for sugar or honey.
Sugar doesn't reduce tomatoes acidity but it only cuts the acid taste 😊
The sweetness from the tomato sauce come from the tomatoes themselves
I prefer a cast iron or pizza steel tray and a lid,
Do you also like ti bake your pizzas in the grill? 😊
@@vincenzosplate I've only done it a few times. I prefer a 6mm pizza gourmet steel in my oven at 275C. Never tried a real pizza oven. Wish I could though. My pizza today turned out beautifully. 800g ap flour and 200g semolina is a great mix for our Norwegian standard flour. Puffs up really well and gives a crispy crust. When cooking on a grill I'm with you on not letting the heat out until the pizza is done. That's why I like the lid.
I think Sam made a pretty good margarita pizza.
😂
Would you give a try to his recipe?
Interesting, but strange! I would never "bake" my pizza in a barbecue.
I agree, interesting experiment but I would still keep my pizzas traditional
If people can’t be bothered to put a pizza in the oven then I can’t see them making dough - they’ll probably buy a pizza base from the supermarket 😂
hahaha I agree, if you're too lazy to use your over you might as well order a delivery!
I will never cook a pizza on a gas grill just because some TikTok clown does for views. Ridiculous food play.
Let's keep our pizzas traditional and healthy ❤
It's weird to say 'no oven' and then use a gas grill. If it's aimed for people who don't have an oven, they likely don't have a nice gas grill either. Curious how your pan pizza will look.
I also found it weird, I wasn't expecting him to use a grill at all 😅😅
If this is for people who don’t have an oven - they are hardly going to have a BBQ!! Get real!!! 😕
Excellent point! How do you like to cook your pizzas?
How do you cook a pizza without an oven??? 🤯
Wait what? A BBQ - oh please! 🤦🏽♀️ I’m not taking my pizza outside to the BBQ when I can just put it in the oven!! 🙄
hahah I was expecting him to give an other solution, I didn't think he would use the grill
Here Weber sells a Pizza Stone
😅😅
For me, too crunchy. No paste? Agreed. A pizza pan instead of direct heat would be better.
Too crunchy means that the pizza dried out in the grill 😅
@@vincenzosplate yep
In Germany we call it Knäckebrot basically a completely dry bread you can crush it into dust with your hands 😅
Less reactions, but please make more recipes that are easy and can be microwaved 👍.
Stay tuned my friend, delizious new recipes are coming 😊
Love Brian's channel and his cooking. Yeah a fee minor issues in his pizza but I am willing to overlook them. Vinny, you do make some valid points, like some of the pasta dishes its NOT a Marghaerita, based on tradition but still without an oven, I would give this a shot but would use your recommendations!
If you ever try to bake your pizza in a grill let me know how it goes mate!
Hmm, it looks like a mediocre grilled Pizza with some flaws to me. Okayish, but nothing that inspires me to repeat it that way.
I did use a rolling pin to strech my pizzas for much too long, before I learned how to strech them properly by hand. It makes a world of a difference and I'd go as far as to say, that the rolling pin method destroys a nice fermented dough.
He puts sugar in the dough and in the sauce, so I wonder why he didn't top the salt on the pizza with some sugar too. Some people would even put sugar into sugar to make it taste sweeter... to me, great taste comes from good quality ingerdients. If tomatoes bring a lot of sweetness that you enjoy, great, if you need salty or savoury flavours, add cheese or some other topings. Plain salt or sugar in those proportions is a nono for me.
Thanks for sharing your opinion about this video. I am sure I will keep my pizza traditional, even though he did a good job overall
Every one has an oven at home
But you don't need an oven
Just 1000$ Gasgrill
Buongiorno, posso suggerire una ricetta del nord Italia il vitello tonnato, la bagna cauda molto scenografica la cotoletta alla valdostana con prosciutto cotto e fontina pasta burro e salvia facile gustosa aromatica ❤ grazie per l'attenzione buon lavoro.
Grazie per il suggerinento, la ricetta suona deliziosa! 😊