If you stretch the pizza and then put it on the showel you'll make a rounder shape, the cooking should improve and with a few minutes more it should be ready. You could also put the mozzarella and toppings halfway through cooking (raw toppings go from the beginning) so they don't burn. With few minutes extra of cooking you should get an excellent result
What was the position of your vents? A weber can definitely get up in the 600-700 range with enough charcoal and oxygen. Oxygen is the key, try lighting a whole chimney and leave vents wide open and the lid off after you pour it (put it back on while the pizza is in). You can use a hair dryer, leaf blower, or purpose built grill blower to really crank it up if you want to get in the 800-900 range. For the sticking dough, you want to prep on a wooden peel dusted with semolina. The metal ones are too sticky no matter how much you dust them. The metal ones are best for moving and removing the pizza once it is on the stone though.
The look of the long-suffering wife - alas _ I fear dear 'Arper will wind up single if he keeps tormenting Eva with American fast food, that stuff is a crime against humanity 🙂
When you sign on to a network you loose creative control, it’s best they stay independent, in this day and age, people can do it on their own and that’s amazing! Say no to big organizations controlling content…
Harper... cmon... pizza on a grill.. train for a month and do it again! Start basic, olive oil, rosemary and salt. Flat bottem, push the inside with your fingertips while making it larger, dont touch the edge and open bottem and top vent on that grill for max heat! Show us you can do a simple pizza bianco(-ish) masterpiece!
Eva is an absolute wonder!!! The knowledge of the recipes is astounding to me. She really needs to put them in a cookbook. SERIOUSLY!! Get busy Harper!! Love 💘 you guys! What a wonderful team ya'll make!
Hi Harper, some advice from an ex pizzaiolo. Always press and open your pizza on a well floured worktop, not on the pizza shovel. Semolina flour is ticker and will help the shovel scooping up the pizza better than white flour, on average. Soft pizza dough is stickier so will likely need more flour. Once the pizza is laid you have to be quick with putting on all the ingredients or the tendency will be for it to stick to the worktop and it'll be more difficult to scoop it up with the shovel and into the oven. You may need a little flour on the shovel too. The biggest nightmare of a pizzaiolo is a sticky pizza that sticks to the shovel and then becomes difficult/impossible to offload in the oven, hence time is of the essence. Buona fortuna con la prossima pizza!
Yeah, I’ve come to realize exactly what you noticed: the biggest problem was the time and how I assembled it on the peel. I took way too long and the pizza just glued itself to the metal surface. Oh well, at least I now know a few more things NOT to do next time! 😂
Da napoletana: thank you Eva to be so specific about "real pizza", really, I'm crying. And Harper, I can relate to you, c'mon you can be napoletano onorario 😉
Once again I'm starting my Sunday off with dreams of Italian food to eat all day. The focaccia looks like something I could pull off, but I think I want a pasta dish with eggplant or zucchini. I might just have my toast and coffee and watch your episode again. Thank you once again.
I found a beautiful little Italian pizzeria next to my new home that makes unbelievable brick oven authentic pizza as well as many other dishes. They also play nothing but good Italian music in the background.
Pasta Grammar is fast becoming one of my favorite UA-cam channels. Harper produces at a professional level; however, make no mistake about it, Eva is the *real* star of the show.
Best italian recepies channel on the web! Eva has the typical italian nonna moves and Harper is such a fun and lucky guy. Keep on the good stuff! BRAVISSIMI!!!
I love this channel for the history, recipes, regional information about Italy, your humor, and all, but today I was struck by the amazingly good filming of the cooking. The way you show every step of the cooking is so clear and helpful, but artistic too. Every week I look forward to what you will have next. I hope you can find a really good pizza oven to buy, or build one. If you had one in Maine, there’s got to be a way in Arizona! Love to you both.
Harper: you still have dough? Eva: *gives Harper the 'are you serious' look* Harper: I thought I would make you a pizza. Eva: oh. I'm sorry. with my dough?
Please make a video explaining how do you store pizza dough! How much do you make? Do you put it in the freezer or only in the fridge? At what stage of the process do you store it? Please give us tips!
@@anti-ethniccleansing465 it depends I froze my dough and defrosted it It stretched into pizza ok but it wouldn't come off the peel properly I think that was due to flour tho But Eva's recipes are always pretty reliable
@@PastaGrammar Ava why🤔 you dont show Harper how to build a pizza oven in your back yard 😎🤤 so you can make a real Italian pizza ore bread in a real Italian oven that gets to a temperature of min. 500 Celsius 💪🏽🙏🏽🤤
Either buy an ooni pizza oven or find someone to add onto the built in grill you already have. It’s the beginning of a pizza oven. YT has lots of videos to build your own.
I second the Ooni recommendation. They're "relatively" inexpensive, they're portable, and they have wood, propane and both-in-one versions. Lots of YT Ooni vids to check out.
The whole time Harper is making the pizza, I'm like..."It's not going to come off the peel". I always use semolina or cornmeal and I shape the dough and then transfer to the peel just before placing the toppings.
Amazing! Every Sunday .always waiting for you guys.to be honest not need of food network. With Eva, us italians! Are just thrill to always keeping with our heritage!. Thanks,Eva you are amazing and yes making sure what Italians,eat ,because here people think only pasta is it.not true I grew up with lentil soup and bean soup with goat blessed Sunday Ciao!
Yes please! Soup soup soup! Olive Garden introduced me to a handful of soups I’ve never heard of but absolutely loved after trying them! But I’d love to see the REAL version of all their soups, I Bet they’re 100 times better!
WELCOME TO ARIZONA!!! I'm also married to an Italian, and we live in Gilbert, AZ (south of Mesa). I hope you're enjoying the monsoon season! We love watching your videos. When I grill a pizza, I flip it before I put on the toppings - otherwise it just doesn't work too well. In the oven, I've used a pizza stone, which isn't too bad. Best of luck with perfecting your recipe! Pizza is my spirit animal. Much love, from Lisa and Peter.
As always... you two are fantastically fascinating, delightfully comical & warmly adorable! Thank you, Eva & Harper, for all the hard work you do & the joy you bring to all! Love from San Diego, California
Try an outdoor Wood Pellet Pizza Oven. They can get up to 850 degrees! They are compact so it won’t take up a lot of space and can be moved around easily. Burn cheap natural wood pellets. The best part is (besides that it makes very tasty pizza) is they are relatively inexpensive. There is one on Amazon for under $200 from big horn outdoors but you can choose the one you like best. Please try this type of pizza oven! I think it will make you and your viewers very happy!
Thank you for showing the Focaccia from Puglia. My grandma made it the exact same way but in a sheet pan. My mouth is watering. Take care and God Bless. 🇮🇹❤️
My mother was from Ragusa and she would make this Scaciatta as you did, and also made one with fresh ricotta and chunks of Italian sausage. I miss it so much. She would roll the dough paper thin and fill it and roll like a jelly roll… Such delicious memories!!
I'm heading off to my doctor tomorrow - I am showing definite signs of cognitive damage, as watching this when I haven't eaten for 16 hours. Fantastic episode, brava Eva😊😊👍
Nice show, guys. I like to be introduced to these beautiful and less mainstream yet everyday classic foods that are somewhat overlooked but are regional specialties! Thank you very much.
On a serious note. I cannot heap enough praise on this channel. (any more praise would be considered stalking or lovebombing...but i digress) These videos are more concise, more in depth and detail than any of the cooking shows that I have had the temerity to watch. I can compare this to anything the late Anthony Bourdain would have on his show. The playful interaction between the Mr Harper and Miss Eva, at the mercy of using a food anology, is the dressing to the rest of the salad, which of course, is the actual construction of the featured dish. The details involving the cooking is slow and deliberate in presentation which makes it incredibly easy to follow and again, i cannot get over how fun it is to watch the interaction between Mr Harper and Miss Eva. Without ANY hesitation, I consider this channel the BEST Italian cooking channel offered on UA-cam. Thank you SO MUCH for creating this channel. My cooking is ten times better because of the both of you. :)
When tried my first “authentic” (per Harper) focaccia while visiting Puglia is a moment I’ll remember for the rest of my life…and Eva’s reaction just completely validated me.
I don't know why, but you guys kill me every time with your opening bits. They are kind of corny, but I think because they are so "tongue in cheek" they are hilarious! Love you guys! Love your show! (still have to finish watching...) Maybe I'll comment again after. ;)
Finalmente una ricetta dalla mia città !! La pizza al tegamino (o padellino) è fantastica !! Eva, porta più ricette di Torino please !! Fai assaggiare ad Harper il Gianduja !
guys, this video is awsome! 1. Eva, it is great you're working on you English (finally!); 2. I really like you talking about italian pizza variations as things which differ from the REAL pizza we all love; 3. your recipes... only one word: taaaaaasty 🤤🤤🤤
I remember having that focaccia-style pizza in Italy. It was the best! What a memorable taste. I still have dreams of that lunch, sitting outside on the sunny square with a liter of the most delicious local wine.
I find it very interesting that I would find this video after having had a slice of pizza just as I found this video..I really enjoyed the music also, it was very soothing.
Guys, it's not Sunday completely anymore, if I don't see your videos and I don't eat with my eyes and olfactory hallucinations, Eva's dishes. You make me rediscover Italy every time as if it were an exquisite novelty, thank you very much
We've been making Neopolitan pizzas in our backyard all year! A few comments/suggestions: - A grill - especially charcoal fired - should easily get much hotter than 400 degrees. Not sure what went wrong there, but worth looking into - We use the Ooni Koda 16, a propane-powered pizza oven. If you feel like spending about $500, it's a good investment. Easily gets up to 500C which is hotter than you need for pizza (I like cooking my pizza at 450C). A bit of a learning curve though - the first time I used it my pizza literally caught on fire! - As you discovered, always make sure your peel is well floured! Even if it is, a pizza can sometimes stick regardless (e.g. if a little bit of sauce dripped under the pizza). I always give the peel a tiny shake back and forth to make sure the pizza moves before I try and launch the pizza. - If the pizza is stuck to the peel, you can lift up the edge and sprinkle some more flour underneath. A good tip then is to blow underneath the pizza while the edge is up - that will tend to distribute the flour better.
Harper is slick. He’s “blackmailing” his Italian wife - make me a good pizza or we’re moving back to Maine where you cannot stand the cold weather. LOLOL
Hi guys, my wife watches you on UA-cam and I always see you in passing I am Italian but don’t cook and watch you because you are entertaining thanks Vincenzo
Ever since I started watching (and loving) this channel... I get ads for Ooni wood and/or gas fired pizza ovens. You should buy one and tell us how it is. ;)
Eva, I love everything you make, but anything with eggplant is my favorite. Can you show us how to choose a good eggplant? I hate when I bring one home and it's full of seeds!!
Another wonderful Sunday morning spent with you two. I was surprised that you didn’t also do the pizza Romana and also the chick pea dough street pizza from Nice, which as we all know is really historically Italian city.
Hi guys! Did you make sure the stone was preheated long enough? Also, once you put the flour and dough on the peel, the sauce and toppings need to be added quick quick so the dough doesn’t stick - a little faster next time & it should glide off round. Great video!
Oh the peel, use the oiled/floured parchment method below, to form doughs... then place on heated stone and then after a min or so slip out the parchment paper... so pizz finishes on stone... I also used the mesh pan on the grill without the stone, careful it will burn, and also use a wood smoker. I've never had success on the grill like I do with steel plate in oven. But it's still good.
Awesome as usual Eva, ma la focaccia ligure?? Favorisci troppo il sud ahaha secondo me la focaccia bianca e quella rossa Liguria non sono da meno con l’olio di olive taggiasche :)
I looked up you can get around 550 to 600 degrees with a Propane grill with the Pizza stone. For that last pizza dough recipe. But I would put on Pepperoni and Bacon and Onions with Basil and olive oil and a touch of hot pepper flakes.
Eva thank you for sharing your knowledge of the Ragusanna scaccia. As a Ragusanna you nailed it!!! As a kid growing up in Canada I would say to my mom, "yea I like it but it doesn't look normal, why can't you just make pizza." Now that I'm older I love it and am trying to pass on the tradition to my kids. Today we don't have to fit in like in the past. I love their bocati too! I'm just waiting for you to introduce cicoria...that too I love now and in past I thought who eats this crap.
I bought that pan you advertised...amazing. I actually look forward to the amazing cookware things or food items (like the casciatelli) you bring to the channel.
Your videos always make me smile. I love seeing how well you communicate as a couple. Thank you for sharing your delicious recipes! I look forward to every sunday morning for culinary inspiration from you. Love you guys!
Hey fellow Arizonans (I am north in Gilbert - a suburb community of Phoenix). I would LOVE a cookbook with all of your amazing recipes so I don't have to search through your episodes. I just think your food looks amazing!
Focaccia col Formaggio I believe is that Ligurian regional specialty Eva is alluding to. I have family in Recco/Camogli area and the focaccia there is life changing. I would eat so much I couldn't do anything but sit on the beach and digest for hours. It's amazing.
![[UA] Eternal Fire проти NAVI | EPL Season 20 Malta](http://i.ytimg.com/vi/chvlsDygrZM/mqdefault.jpg)
CALLING ALL GRILLMASTERS: I haven't given up on my grilled pizza yet. Any tips for what I can do to crank up the temp?
Panzerotti?
…we do pizza on a BBQ!!!
If you stretch the pizza and then put it on the showel you'll make a rounder shape, the cooking should improve and with a few minutes more it should be ready. You could also put the mozzarella and toppings halfway through cooking (raw toppings go from the beginning) so they don't burn. With few minutes extra of cooking you should get an excellent result
Build a big fire and let it die down to embers. Keep a decent airflow going so it doesn’t die out or go cold too quickly.
What was the position of your vents? A weber can definitely get up in the 600-700 range with enough charcoal and oxygen. Oxygen is the key, try lighting a whole chimney and leave vents wide open and the lid off after you pour it (put it back on while the pizza is in). You can use a hair dryer, leaf blower, or purpose built grill blower to really crank it up if you want to get in the 800-900 range. For the sticking dough, you want to prep on a wooden peel dusted with semolina. The metal ones are too sticky no matter how much you dust them. The metal ones are best for moving and removing the pizza once it is on the stone though.
Harper, I'm so glad you met Eva. You better protect her as she is a national treasure!
❤️❤️❤️❤️
*i'm gonna steal the declaration of independence*
More like international treasure!
I was thinking the same thing!!
sono daccordo
Harper: “It looks like a hot pocket to me.”
Eva: The look of death. 😡
Eva cracks me up and is such a good sport.
Stink eye not the look of death
The look of the long-suffering wife - alas _ I fear dear 'Arper will wind up single if he keeps tormenting Eva with American fast food, that stuff is a crime against humanity 🙂
I fervently wish for Netflix to give Eva and Harper a deal. They deserve it so much. We ALL deserve this.
I hope they stay on UA-cam 🇨🇦🌻🙏
When you sign on to a network you loose creative control, it’s best they stay independent, in this day and age, people can do it on their own and that’s amazing! Say no to big organizations controlling content…
Netflix is a horrificly evil company. Why would you want THEM to take Harper and Eva?
I can’t believe how good of a cook Eva is.
She is a chef haha i think he cooks in a restaurant before she said it one of the episode
She's italian thats why! IF you want good food Marry a italian woman ( from italy )
LoL. I know I get sooo hungry watching these videos.
@@giulianomamane897 ahhh so you’re just gonna belittle her?
She's Amazing 🙏❤️❤️❤️❤️❤️
Here lies Harper; His final words "It looks like a hot pocket." RIP
Prayers for Sicily there are terrible fires in Italy right now !!!
Can't Eva make Harper build a wood fired pizza oven? I understand that Arzona has adobe bricks and and mesquite wood for firing the oven.
Where is the drama in that?
just imagine the hilarious videos Eva could film of Harper building a proper oven.
I'm sure Eva can get some excellent blueprints fro Italy.
Harper... cmon... pizza on a grill.. train for a month and do it again! Start basic, olive oil, rosemary and salt. Flat bottem, push the inside with your fingertips while making it larger, dont touch the edge and open bottem and top vent on that grill for max heat! Show us you can do a simple pizza bianco(-ish) masterpiece!
I bet some days it gets so hot you could just flop the pizza on the driveway and let it cook.
Yes! Build her an oven, Harper!!
I think Eva's calling is to keep Italian food alive forever in history! Amazing 🇮🇹❤️
“It looks like a hot pocket to me” … and that’s how Harper ended up sleeping on the couch… Next week I’m gonna try the scacciata ragusana anyway ..
Eva is an absolute wonder!!!
The knowledge of the recipes is astounding to me. She really needs to put them in a cookbook. SERIOUSLY!! Get busy Harper!!
Love 💘 you guys! What a wonderful team ya'll make!
Thank you!
Hi Harper, some advice from an ex pizzaiolo. Always press and open your pizza on a well floured worktop, not on the pizza shovel. Semolina flour is ticker and will help the shovel scooping up the pizza better than white flour, on average. Soft pizza dough is stickier so will likely need more flour. Once the pizza is laid you have to be quick with putting on all the ingredients or the tendency will be for it to stick to the worktop and it'll be more difficult to scoop it up with the shovel and into the oven. You may need a little flour on the shovel too. The biggest nightmare of a pizzaiolo is a sticky pizza that sticks to the shovel and then becomes difficult/impossible to offload in the oven, hence time is of the essence. Buona fortuna con la prossima pizza!
Yeah, I’ve come to realize exactly what you noticed: the biggest problem was the time and how I assembled it on the peel. I took way too long and the pizza just glued itself to the metal surface. Oh well, at least I now know a few more things NOT to do next time! 😂
The death stare that Eva gave Harper as he was describing focaccia was priceless!
Eva thinking: "I am hearing all of these words coming out of your mouth, and I do not care for any of them. Please stop" 😅
Da napoletana: thank you Eva to be so specific about "real pizza", really, I'm crying.
And Harper, I can relate to you, c'mon you can be napoletano onorario 😉
Eva's cooking is such an inspiration....for me in rural Thailand.
Once again I'm starting my Sunday off with dreams of Italian food to eat all day. The focaccia looks like something I could pull off, but I think I want a pasta dish with eggplant or zucchini. I might just have my toast and coffee and watch your episode again. Thank you once again.
I found a beautiful little Italian pizzeria next to my new home that makes unbelievable brick oven authentic pizza as well as many other dishes. They also play nothing but good Italian music in the background.
Pasta Grammar is fast becoming one of my favorite UA-cam channels. Harper produces at a professional level; however, make no mistake about it, Eva is the *real* star of the show.
Best italian recepies channel on the web!
Eva has the typical italian nonna moves and Harper is such a fun and lucky guy. Keep on the good stuff! BRAVISSIMI!!!
Please make a video on soups! It'd be great
my grandma from Comiso, Sicily use to make scacciata!!! YUM!!!
If the house nextdoor goes on the market, let me know. Someone has to eat the extra food and I'm willing to take one for the team.
I love this channel for the history, recipes, regional information about Italy, your humor, and all, but today I was struck by the amazingly good filming of the cooking. The way you show every step of the cooking is so clear and helpful, but artistic too. Every week I look forward to what you will have next. I hope you can find a really good pizza oven to buy, or build one. If you had one in Maine, there’s got to be a way in Arizona! Love to you both.
Harper: you still have dough?
Eva: *gives Harper the 'are you serious' look*
Harper: I thought I would make you a pizza.
Eva: oh. I'm sorry. with my dough?
Please make a video explaining how do you store pizza dough! How much do you make? Do you put it in the freezer or only in the fridge? At what stage of the process do you store it? Please give us tips!
Ciao! You can freeze it after it raises!
@@altairtoral
I’ve heard from multiple people that freezing pizza dough messes it up.
@@altairtoral
I’ve heard from multiple people that freezing pizza dough messes it up.
@@anti-ethniccleansing465 it depends
I froze my dough and defrosted it
It stretched into pizza ok but it wouldn't come off the peel properly
I think that was due to flour tho
But Eva's recipes are always pretty reliable
Oh my god! Incredible! The best UA-cam Italian cuisine in the world! And I simply love this couple! Of course, Eva is the queen!
Thank you!
@@PastaGrammar
Ava why🤔 you dont show Harper how to build a pizza oven in your back yard 😎🤤 so you can make a real Italian pizza ore bread in a real Italian oven that gets to a temperature of min. 500 Celsius 💪🏽🙏🏽🤤
Moral of the story, always trust Eva! You never go wrong!
Either buy an ooni pizza oven or find someone to add onto the built in grill you already have. It’s the beginning of a pizza oven. YT has lots of videos to build your own.
I second the Ooni recommendation. They're "relatively" inexpensive, they're portable, and they have wood, propane and both-in-one versions. Lots of YT Ooni vids to check out.
Don’t “buy” an Ooni; get Ooni to sponsor you!
Tried out the Scacciata Ragusana yesterday, incredible! - Such a great alternative for home ovens! Grazie mille once again! x
❤️❤️❤️❤️
I’m from Sicily (lived there until I was 19) and I wouldn’t resist one week in Arizona. I love Maine so much 😍
The whole time Harper is making the pizza, I'm like..."It's not going to come off the peel". I always use semolina or cornmeal and I shape the dough and then transfer to the peel just before placing the toppings.
Thank you for introducing us to Italian cuisine.🙏😋😋
Well I hope an ovens making company will watch this and get you a sponsor (and a wood oven!) 😁 all the best guys x
Amazing! Every Sunday .always waiting for you guys.to be honest not need of food network. With Eva, us italians! Are just thrill to always keeping with our heritage!. Thanks,Eva you are amazing and yes making sure what Italians,eat ,because here people think only pasta is it.not true I grew up with lentil soup and bean soup with goat blessed Sunday Ciao!
I need to try that scacciata for gods sake! Eggplants + tomato = gods sent treasure
Then you would love “parmigiana di melanzane” 🙂
@@westwind4599 Indeed!!!!
I cant even imagine eating eggplant without salting and draining it first fora good while.. gotta get those insanely bitter juices out >.
@@ZakhadWOW lol. First try it.
Glad to see Turin in this video 😍
This is one of the best italian cuisine channel right now...do you consider a soup episode in a future? Eva and Harper...the best wishes
I agree.. Simple and delicious
this is a great idea. Not many people abroad know our soups, but Italy have excellent soups
Yes please! Soup soup soup! Olive Garden introduced me to a handful of soups I’ve never heard of but absolutely loved after trying them! But I’d love to see the REAL version of all their soups, I Bet they’re 100 times better!
You both are our Italian inspirations.
Everything Eva makes looks so delicious!
WELCOME TO ARIZONA!!! I'm also married to an Italian, and we live in Gilbert, AZ (south of Mesa). I hope you're enjoying the monsoon season! We love watching your videos. When I grill a pizza, I flip it before I put on the toppings - otherwise it just doesn't work too well. In the oven, I've used a pizza stone, which isn't too bad. Best of luck with perfecting your recipe! Pizza is my spirit animal. Much love, from Lisa and Peter.
Thank you!!! ❤️❤️❤️❤️
As always... you two are fantastically fascinating, delightfully comical & warmly adorable!
Thank you, Eva & Harper, for all the hard work you do & the joy you bring to all!
Love from San Diego, California
That woman is an artist... food is the ultimate form of art
Thank you!
Love is real pizza, and the beautiful Italian woman who creates it for you. Best decision you ever made in your life Mr. Harper.
Another fun video and Eva's expressions crack me up!!! Love you two!!!!
Eva and Harper absolutely adorable
Try an outdoor Wood Pellet Pizza Oven. They can get up to 850 degrees! They are compact so it won’t take up a lot of space and can be moved around easily. Burn cheap natural wood pellets. The best part is (besides that it makes very tasty pizza) is they are relatively inexpensive. There is one on Amazon for under $200 from big horn outdoors but you can choose the one you like best. Please try this type of pizza oven! I think it will make you and your viewers very happy!
Focaccia - every town in northern Italy has their own signature toppings. That could be an episode in itself.
HERESY the only true focaccia comes from BARI. :P
@@ZakhadWOW no, the real and true focaccia comes from Genoa
@@Lela68-theItaliangorl bullshit. thanks for playing bye bye /mute
@@ZakhadWOW are you Italian? Do you have any knowledge about focaccia? No, I don’t think so.
Thank you for showing the Focaccia from Puglia. My grandma made it the exact same way but in a sheet pan. My mouth is watering. Take care and God Bless. 🇮🇹❤️
HARPER, Build Eva a PIZZA OVEN for heavens sake, it's easy!!!
Wonderful video! I learned so many things about my own country's recipes! Thanks Eva, you always surprise me with your cooking. Brilliant!
Grazie!!!
My mother was from Ragusa and she would make this Scaciatta as you did, and also made one with fresh ricotta and chunks of Italian sausage. I miss it so much. She would roll the dough paper thin and fill it and roll like a jelly roll… Such delicious memories!!
ricotta e salsiccia is another traditional one ;)
Beautiful couple - awesome 👏 food and advice, thank you 🙏
I'm heading off to my doctor tomorrow - I am showing definite signs of cognitive damage, as watching this when I haven't eaten for 16 hours. Fantastic episode, brava Eva😊😊👍
❤️❤️❤️❤️
Nice show, guys. I like to be introduced to these beautiful and less mainstream yet everyday classic foods that are somewhat overlooked but are regional specialties! Thank you very much.
Next time, try the sfincione from Palermo.
Che suggerimento meraviglioso! E lo sfincione bagherese. Ma trovare la tuma/il primosale sarà difficile...
On a serious note.
I cannot heap enough praise on this channel. (any more praise would be considered stalking or lovebombing...but i digress)
These videos are more concise, more in depth and detail than any of the cooking shows that I have had the temerity to watch. I can compare this to anything the late Anthony Bourdain would have on his show. The playful interaction between the Mr Harper and Miss Eva, at the mercy of using a food anology, is the dressing to the rest of the salad, which of course, is the actual construction of the featured dish. The details involving the cooking is slow and deliberate in presentation which makes it incredibly easy to follow and again, i cannot get over how fun it is to watch the interaction between Mr Harper and Miss Eva. Without ANY hesitation, I consider this channel the BEST Italian cooking channel offered on UA-cam.
Thank you SO MUCH for creating this channel. My cooking is ten times better because of the both of you. :)
♥️♥️♥️♥️
Oh my god! Scaccia is one of my all time favorites! I miss Sicily...
Harper: "I'm going to try making a pizza for you."
Eva: "I'm sorry, with my dough?"
Possibly the best lines in this episode, hahaha! XD
I really love the effort you put into all your videos. All the recipes here look incredibly tasty!😋
Sending lots of love Harper and Eva! 💞💞
When tried my first “authentic” (per Harper) focaccia while visiting Puglia is a moment I’ll remember for the rest of my life…and Eva’s reaction just completely validated me.
I don't know why, but you guys kill me every time with your opening bits.
They are kind of corny, but I think because they are so "tongue in cheek" they are hilarious!
Love you guys! Love your show! (still have to finish watching...) Maybe I'll comment again after. ;)
Thank you so much for this video! Your channel is the best on UA-cam!!! I enjoy watching every Sunday! Grazie!
Finalmente una ricetta dalla mia città !! La pizza al tegamino (o padellino) è fantastica !! Eva, porta più ricette di Torino please !!
Fai assaggiare ad Harper il Gianduja !
Eva....you are Genius!! So happy I found you! Today I make focaccia Pugliese!! Buona Domenica!!❤️🇮🇹
Great video! You guys should look into onni or rocboxx gas and wood portable ovens to get that Napoli style
Brava Eva!!!! 👍❤️
guys, this video is awsome! 1. Eva, it is great you're working on you English (finally!); 2. I really like you talking about italian pizza variations as things which differ from the REAL pizza we all love; 3. your recipes... only one word: taaaaaasty 🤤🤤🤤
My wife and I were from different ethnic groups Always an adventure in learning from each other. We were together for 40 years before she passed
I remember having that focaccia-style pizza in Italy. It was the best! What a memorable taste. I still have dreams of that lunch, sitting outside on the sunny square with a liter of the most delicious local wine.
I find it very interesting that I would find this video after having had a slice of pizza just as I found this video..I really enjoyed the music also, it was very soothing.
What Eva did it's not just focaccia pugliese, but focaccia barese!❤️
Guys, it's not Sunday completely anymore, if I don't see your videos and I don't eat with my eyes and olfactory hallucinations, Eva's dishes. You make me rediscover Italy every time as if it were an exquisite novelty, thank you very much
We've been making Neopolitan pizzas in our backyard all year! A few comments/suggestions:
- A grill - especially charcoal fired - should easily get much hotter than 400 degrees. Not sure what went wrong there, but worth looking into
- We use the Ooni Koda 16, a propane-powered pizza oven. If you feel like spending about $500, it's a good investment. Easily gets up to 500C which is hotter than you need for pizza (I like cooking my pizza at 450C). A bit of a learning curve though - the first time I used it my pizza literally caught on fire!
- As you discovered, always make sure your peel is well floured! Even if it is, a pizza can sometimes stick regardless (e.g. if a little bit of sauce dripped under the pizza). I always give the peel a tiny shake back and forth to make sure the pizza moves before I try and launch the pizza.
- If the pizza is stuck to the peel, you can lift up the edge and sprinkle some more flour underneath. A good tip then is to blow underneath the pizza while the edge is up - that will tend to distribute the flour better.
Do you know him? ua-cam.com/video/TmOa5a9tE18/v-deo.html
Harper is slick. He’s “blackmailing” his Italian wife - make me a good pizza or we’re moving back to Maine where you cannot stand the cold weather. LOLOL
😉
His first attempt looks better than mine, so great job!
Hi guys, my wife watches you on UA-cam and I always see you in passing I am Italian but don’t cook and watch you because you are entertaining thanks Vincenzo
Ever since I started watching (and loving) this channel... I get ads for Ooni wood and/or gas fired pizza ovens. You should buy one and tell us how it is. ;)
Eva you can literally make anything, and thank you to bring into the channel scacciata ragusana, reminds me so much of my uni days
Eva, I love everything you make, but anything with eggplant is my favorite. Can you show us how to choose a good eggplant? I hate when I bring one home and it's full of seeds!!
Stay tuned, we may be revisiting our favorite vegetable soon ;)
Look at the end opposite the stem. If it’s curved out, it’s a male, and no seeds. If it’s curved in, it’s a female-and has the seeds.
Oh Eva, grazie per aver fatto la scaccia!! Il ripieno è perfetto! Mancava solo u "cosacavaddu rausanu"!! Grandissima 😍👍
Harper, the gentleman thing to do is hand the first slice to the other person and then take your slice…..of anything.
Love you guys. Eva darling. Learning so much about authentic Italian food
Another wonderful Sunday morning spent with you two. I was surprised that you didn’t also do the pizza Romana and also the chick pea dough street pizza from Nice, which as we all know is really historically Italian city.
Looks so yummy. Another Sicilian pizza that may be enjoyed is Sfincione. Mmmm...all will be delicious
Hi guys! Did you make sure the stone was preheated long enough? Also, once you put the flour and dough on the peel, the sauce and toppings need to be added quick quick so the dough doesn’t stick - a little faster next time & it should glide off round. Great video!
I was screaming "quick!!!!" Lol
Yes, Focaccia Pugliese! Love it. ❤️ I’m impressed. Love with burrata and mortadella.
Who needs measuring cups when you have Eva in your kitchen. Eva be like.... pinch of this, dash of that, grams of those. She is a BOSS in the kitchen!
Oh the peel, use the oiled/floured parchment method below, to form doughs... then place on heated stone and then after a min or so slip out the parchment paper... so pizz finishes on stone... I also used the mesh pan on the grill without the stone, careful it will burn, and also use a wood smoker. I've never had success on the grill like I do with steel plate in oven. But it's still good.
I lived in Italy and Tucson (back in Italy now). The closest Italian pizza is Riellys in downtown Tucson.
For best tasting basic pizza in Tucson, I prefer Scordato's.
I really love this channel! I appreciate that amount of content too.
Awesome as usual Eva, ma la focaccia ligure?? Favorisci troppo il sud ahaha secondo me la focaccia bianca e quella rossa Liguria non sono da meno con l’olio di olive taggiasche :)
I looked up you can get around 550 to 600 degrees with a Propane grill with the Pizza stone.
For that last pizza dough recipe.
But I would put on Pepperoni and Bacon and Onions with Basil and olive oil and a touch of hot pepper flakes.
Eva thank you for sharing your knowledge of the Ragusanna scaccia. As a Ragusanna you nailed it!!! As a kid growing up in Canada I would say to my mom, "yea I like it but it doesn't look normal, why can't you just make pizza." Now that I'm older I love it and am trying to pass on the tradition to my kids. Today we don't have to fit in like in the past. I love their bocati too! I'm just waiting for you to introduce cicoria...that too I love now and in past I thought who eats this crap.
I bought that pan you advertised...amazing. I actually look forward to the amazing cookware things or food items (like the casciatelli) you bring to the channel.
Hey Harper, time to build a pizza oven at the new house in Arizona!
11:08 if the Sponsor was NorthVPN this would have been perfect😂😂
I used to go to church on Sundays. Now I watch this. Close enough.
Lol nice!
😂😂😂😂❤️❤️❤️❤️
Your videos always make me smile. I love seeing how well you communicate as a couple. Thank you for sharing your delicious recipes! I look forward to every sunday morning for culinary inspiration from you. Love you guys!
The soundtrack is much improved, well done!
Hey fellow Arizonans (I am north in Gilbert - a suburb community of Phoenix). I would LOVE a cookbook with all of your amazing recipes so I don't have to search through your episodes. I just think your food looks amazing!
Stay tuned! Coming soon! ❤️
Focaccia col Formaggio I believe is that Ligurian regional specialty Eva is alluding to. I have family in Recco/Camogli area and the focaccia there is life changing. I would eat so much I couldn't do anything but sit on the beach and digest for hours. It's amazing.