Italian Reacts to PewDiePie's Pizza | How to Make it BETTER!
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- Опубліковано 7 гру 2021
- #pewdiepie #pizza #italy
An Italian Reacts to PewDiePie's Pizza | How to Make it BETTER!
I received an enormous amount of requests to show my Italian wife, Eva, the recent PewDiePie video where he makes a pizza in Italy. Since I'm not entirely sure how to make a great Italian pizza dough myself, I thought this would be a good opportunity to learn!
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@PewDiePie : You've been meatball challenged! Leave the pizza to the Italians and show off your Swedish skills!
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PewDiePie's Pizza - • THIS... Is How You're ...
❤️ Show some love to a poor Swede trying to make a pizza in Italy. That takes guts ❤️
EVA'S PIZZA RECIPE - www.pastagrammar.com/post/how...
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"Swedish meatballs vs Italian meatballs".
I would watch that PewDiePie collab in an instant.
Hahahahaha I loved the video and your pizza!!
The biggest difference Eva is actually instructing her husband step-by-step to make the pizza "The right way." When PdP seems to be left in the lurches for the most part. While his wife is more or less just filming her husband's clumsily attempt at making a pizza. For the pure entertainment of watching a guy that probably does not cook to often struggle with something he hasn't done before.
At least this way we get the benefits of learning how to make Eva's recipe...
She’s an excellent instructor!
I love how Eva said she was so proud of you, Harper! I had a huge Cheshire grin watching you make pizza!
I, too, I am so, so proud of you, Harper! 🍕👏🏻🇮🇹
Me 3
Harper is so proud of that crust, it's about time to apply for italian citizenship
I wonder if by, 'fresh yeast' you mean "baker's yeast" which is sold in blocks. You'll find it in a bakery supply store (or directly from the baker) but I've never seen it in a grocery store. Caster Sugar is also called Superfine (or Baker's) Sugar in North America. Powdered/Icing sugar is finer than Caster sugar and also includes cornstarch (to prevent clumping) and is *not* a substitute for it. Just use regular granulated sugar. For regular day-to-day baking of bread and cakes it won't matter (unless you're making meringues or the like)
Yes in Europe "baker's yeast" is sold in the fridge section of grocery stores as soft fresh cubes of yeast.
Just confirming that in Europe, fresh yeast is indeed found at any grocery store. Here in Switzerland, I’m not even sure if I’ve seen dry yeast.
@@tookitogo there is, but it's found with the baking powder and such😅
@@bluedaisies709 I shop that aisle regularly and don’t think I’ve ever seen dry yeast here.
I have bought fresh yeast in Seattle by asking the baker in a supermarket if they would sell me a half pound. YMMV
Gonna wait right here on the video of Eva teaching Harper how to make an olive oil cake
I had the exact same idea lol 😂
I've tried Spanish apple olive oil cake and lemon. Be interested to see what type of cake Eva has?
Here in Tuscany we have a traditional recipe called "corollo con l'olio"... I cannot translate the word "corollo", it is just a kind of dry cake, the "normal" one made with butter but you can easily do the one with the oil if you want the lighter version.
Hey guys, mixing the yeast with water and sugar is done just to be sure that the dehydrated yeast is still alive. If it bubbles, the dough will rise. Sugar serves two purposes, to feed the yeast and start the bubbling reaction, and to darken the crust (useful if your oven cannot reach the correct 350 to 380 degrees Celsius temperature). Another trick you can use at home to darken the crust and add flavor is to replace 15 to 20% of the white flour with whole wheat flour. Oh, and pizza napoletana dough is 60-65% hydration, pizza romana and focaccia can go up to 80% hydration. If you want to experiment with sticky, high hydrated dough use high protein flour, and ice cold water while kneading to help the flour retain the moisture. Thank you for attending my TED talk, i will see myself out
I always put a teaspoon of sugar to my dough as well. Mostly to crisp up the crust.
A tiny bit - 1% of flour weight - of ground up malted barley (from a beer supply store) also gives color and can add some earthiness.
video of the TED talk?
Yes in fact she didnt say its not a good build... Its just different from what she normally did but it work as well as normal I think
I always use a high protein flour, 13.5%! You’re right that you need it for higher hydration.
Awww, Eva has put so much trust into this and Harper didn't disappoint! That's so sweet, you guys are the best
Pewds needs to see that, I'm sure he would become a fan of this chanel !!!
And of eating the crust! Damn that looked good!
When Harper looked at the camera and repeated “moisty” and Eva said ok very seriously I died laughing.
#PGMoisty
She usually says "Mushy".
That's part of my vocabulary now.
This is the best Italian cooking channel with a very intelligent format. Eva is a masterChefe you guys make a wonderful couple and the best team! I hope your idea is registered so that people don’t copy it and destroy your wonderful job! Coppia bellissima, contenuto di prima qualità! Un abbraccio gigante ragazzi!!!! ❤️🙏🏻
Grazie mille!!! ♥️♥️♥️
Register their format? Lol. That’s absurd.
Stamattina ho preparato l’impasto per la pizza, lo faccio lievitare fino a stasera. Il vostro video cade proprio a fagiolo!
I’ve become a real fan of your channel! Keep teaching us great recipes and entertaining us! Eva’s humour is contagious !
@WhatsApp ±❶❷❷❾❷❶❷❹❺❻❽ yeah dude....... I will definettly fucking do that!
@WhatsApp ±❶❷❷❾❷❶❷❹❺❻❽ i said that in sarcasm. I dont believe in that shit
Ava is talking about letting the dough ferment for 1-3 days. The gluten will develop and give you that airy crust after you bake it. It is also how I make my sourdough bread. If you do it right you don't even have to knead the dough. You just fold it a few times.
OMG! I can't say it enough how much I wanted this reaction, thanks a lot harper and eva, you guys rock!
This is the most hilarious vlog I ever watched of you, all three of you. I haven't giggled in a long time. Thank you for this funny vlog!!!
I used to do the same thing to my Brazilian girlfriend when she's looking for the correct word. Of course I knew what she was trying to say but it was cute to hear her say the somewhat similar word. Moisty equals soggy.
What pleases me is that you are a beautiful couple, well integrated, despite the cultural differences that exist. Happiness and best wishes for the next year. We all need it!
♥️♥️♥️♥️
I learned so much. Thanks for the video.
You guys are awesome 😎
Every, every, every... eveytime I watch an Eva & Harper video...
ALWAYS LEARN!!!
Thank you both!
Love these guys
This was hysterical!! Love you both so much!
I learn something new with every video recipe. Thank you so much for sharing. When are we going to have a local Tucson cooking lesson? Love you both and your passion for ecellent Italian dishes.
This was so good! My husband and I were laughing at the size of the bowl!!! Uso la più piccola anche io 😂😂❤️
Mi fate morire!😚 abbiamo appena messo la pizza in frigorifero per domani. Un abbraccio belli 🥰
Hello Eva and Harper,
First things first...you are such a cute couple and having a lot of fun.
Secondly,your recipes are great and authentic.
Thirdly, I love your videos and the inspiring way you always are taking them too another level.Sometimes documentary,sometimes funny,sometimes teasing,sometimes torturously,sometimes.....
Thank you and please keep eating
Great video! I enjoyed watching your reactions to the other UA-camr making pizza, but I really, really, really enjoyed Harper making pizza at home. Thank you both so much!
I just tried making this and it was so good! I will definitely save this recipe. Thank you so much for sharing authentic italian recipes!
Yes, you can use olive oil in cakes. I’m allergic to dairy, so I use it every time I bake. It works wonderfully! 💗
You are the cutest couple on the planet - I am a fan and addicted to your shows and love watching the interaction between you two. Also love the typical, authentic Italian gestures of Eva. Can’t wait to try your recipes except most of my time is spent watching them. Happy New Year 2002 to a lovable couple.
A great lesson!!!!!! Love it.
Awsome Video. Your Pizza videos are always outstanding.
Another awesome video! Loved it!
So entertaining and adorable every time. :) Love you
Thank you for showing us the proper way to make pizza dough. Both teacher and student worked well together! Ava is a very good teacher and Harper is an excellent student listening and following directions to make an excellent pizza - wish I was there to taste the final product! 😋
It is so much fun watching Eva explain things. She's adorable!
Hysterical. Loved it
Thank you so much! Finally a good pizza dough recipe on UA-cam 🥰
Love your videos!
Hey Guys, I love your videos. Harper, you're a lucky guy to have such a wonderful italian lady. She knows so much about preparing italian dishes. Food is my passion, therefore my envy of you. My God, Harper, you got it made, brother. Eva's accent is so cool and charming, and her hair is gorgeous. Plus, she makes some pretty funny comments. She's charming. You two work so well together. You too are a nice and decent guy with a good sense of humor too. I love to watch you two play off each other while learning some great italian recipes. Keep up the good work guys. You are appreciated :) PS: Digging the Watermelon shirt, Yeah !
Many thanks. I always learn something.
ogni volta che guardo i tuoi video mi viene fame
"1 hour you're going to die."
I'm still laughing, Eva. love you so much!
A+ for the charming folk tune choices. Just perfect accompaniments.
The best guys! Winner recipe for sure!
Oh wow! Thats a long dough recipe. Will attempt this for new year! Merry Christmas 🎅 🎄
Eva and Harper's comments about the crust reminds me of something I either heard or read before that the heart of pizza is the crust. No matter how good the toppings are, if the crust is bad, the pizza will be bad. And a well-made cornicione is a good ending to a pizza meal.
This is why so many pizza boxes in America end up with 8 crusts left in them, the dough is tasteless or gummy or dry or all of the above.
Eva is such a great teacher! Harper is a pretty good student. Both A++!!
I love the way Eva says Harper. It's like "Arpol". LOVE IT !!!
Great video. I will try this soon. My mom made fluffy pizza dough like this. Lots of time, Patience and Love. We would also fry the leftover dough in oil for pizza fritte. So good. My laugh came when Eva said "air" and Harper heard "hair". LOL 😂💗 You guys get better every time! 🙏👍
I'm so glad to see you both and able to comment again! I wasn't able to get into my account til yesterday! Very happy! Thank you for your expertise Eva! :) I can always see you but I wasn't able to comment!
Olive oil cake is wonderful. Great shirt Harper.
We are from Gerace (Reggio Calabria) and I have always known to allow dough to rise for 16-24 hours….makes the absolute best pizza! Love you both and loved this video as always💜💜💜💜💜💚🤍❤️
As far as i know, using water with the yeast to get foamy, is to check if it is still alive. If it doesnt foam its appearantly considered dead and should be discarded…
I can't wait to try making this dough!
Good for u Harper, great job. Love u guys❤️
I, too like to use olive oil in everything: I am Mediterranean. And love love the step-by-step Harper cooking following Eva's instructions formula style. As a beginner myself, I find it easier to follow this way. Since beginners tend to make the same mistakes. Hugs from Japan!
Caster sugar is a finer grain of sugar than standard granulated sugar. It dissolves faster, very nice in espresso, also called bakers sugar.
Hello Eva and Harper. This was such an enjoyable Episode. Eva is a super Teacher. I liked the background guide from Eva. I recently discovered a Pizza 🍕 Company - Pizza Union apologies if o shouldn't have mentioned the brand. They have made me Love Pizza more. The guide from Eva is awesome. I can't wait to visit Italy as you're Show is serving as a great tip for where to visit to take on the Culture. Excellent Show with loads of learning tips. Bless
That was fun👏❤
Harper is doing pretty good in that kitchen, Eva! Looks awesome, Harper 🤗
Come svizzero, amo la cucina italiana. è il nostro prossimo!! Love your videos. Greetings from Zurich
Will have to try this! Good job! Love love Harper's shirt! Can I ask where he got it?
Old navy!
Very nice Job 👍
Greetings from a half Italian from Germany to everyone stay healthy and fit for healthy Italian Foods 🍀👍🍀
The cut away of Harper punching dough with the nonas made me cackle🤣
Thank you for showing us exactly how to make a real, authentic Italian pizza (as close as we can get) in our own kitchens! God bless you Eva and Harper, in all of your endeavors ♥️🙏
So glad you checked it out!
Thanks Eva, I refrigerate the dough as well but not as long as you do, I'll try 16 hours next time. Do pdp a favor and tell him that you need passion to cook good Italian food, a very good effort on your part Harper, well done. Thanks again.
Loved it!
2 lessons:
- Pewdiepie is a cutlery biter 😖
- “moisty” is a new word
Eva, if you want fresh yeast, ask to a bakery shop. They certainly have it.
Excited!!!
well done harper, you just made me very
hungry! 👏👏👏👏
This made my day ❤️ (Now, I emigrate to Norway, or even better to Italy)
I use sunflower oil for cakes cause sometimes the olive oil has a strong flavor and you can taste it but it all depends on the oil you have
PS-my greyhound loves pizza. He whines when I mention the word and waits at the oven until it's done. He gets the crust!! Happy boy.
Ha ha! My aunt had a Greyhound some years ago now. He lived in his own world & the family had to adapt. He too would sit by the oven while it cooked & expected a taste of whatever was on the menu. When he wanted to watch TV he would sit in front of it & watch what was being viewed. (The furniture was arranged so he & everyone else could see).
He would collect his his leash when it was time to go out walking.
At his bedtime he would become what seemed restless, up & down, then when you open the door to the hall to go to the kitchen he would at full speed bypass anyone trying to stop him & head for bed. No basket for him, he just made himself comfortable on a bed!
He was named Telly because Telly being a shortening of the word Television & did Telly love the Telly!
Telly was a retired racing Greyhound after his career ended he was welcomed into my aunt's home & was loved, pampered, and given the life of a king!
He is no longer with us - reading your comment today made me smile & I recollected many happy memories.
Thank you.
@@idavo Telly sounds like he was a super loveable dog. I'm glad that you got to smile about him. Mine is also the king of the house. He gets upset if I don't go to bed when he wants to! And God forbid I want to sit down in his place on the couch. A sweetie he is. Very smart and loves everyone. Thanks for your message. Greyhounds are the best, aren't they?
@@iReporteriReporting - Natalie, I agree.
Of all the dog breeds they surprise you by their sense of calmness.
One of my favourite breeds, we would enjoy each others company, unfortunately my mobility is not what it was & I now live in a one bedroom flat.
In the new year I hope to find a small dog for company. I live 2 mins away from the beach, walking, chasing & messing around will do him / her much joy.
At one time I had two dogs that loved pizza also. They loved it so much that when I called the pizza shop to order delivery, they heard me say pizza and would get very excited. They would pace around the door waiting for the pizza guy. Then bark like crazy when he came!
@@lisaspikes4291 oh yes, mine too!
Complimenti Harper!!! Ottima pizza, mi hai fatto venire l'acquolina in bocca. Un abbraccio da Milano
I love Eva and how she encouraged Harper "BUT YOU WILL MAKE IT RIGHT!". I need an Eva in my life to pass my exams 😭
Of course you can use olive oil in cake :) As Bulgarian, we usually use sunflower oil, but olive oil is healthier.
Bravo Harper! You are increasing your cooking skills a lot!! You have to learn to rotate the pizza like we did in the #pastagrammartour 😜 Rewatch that video you sent me hahaha. And always remember to make the scarpetta like we "mediterraneans" do 🤪
Juan, you are the best!
Bravissimo Harper 👏🏻 che bella pizza 🍕 😋 I also confirm that in Italy we use olive 🫒 oil for cakes 🎂 🥮 I even use it for some biscuits too!!
What an easy recipe!!!😅💕
Bravo Harper you made a great pizza and you're fun to watch. Complimenti, evviva Harper!!!!
Eva is so correct about the yeast. Just add it to the flour. People get so crazy about yeast. Basically it will work no matter what you do, as long as you don't kill it.
Not really: some yeast are in "hibernation" and you need to wake them up or they wont work. But it just depends of which kind you're using.
There are at least 5-6 different versions, fresh, sleeping for bread, sleeping for cakes, synthetic for desserts, synthetic for bread, ammonium etc.
@@angelacutrupi1555 Sleeping for bread is so relatable to me somehow
@@angelacutrupi1555 e la biga allora cos'è
@@robertroot7237 vuoi sapere cos'è la biga? è farina in cui il lievito che viene dall'ambiente è lasciato agire per fatti suoi, senza considerare che potrebbe essere anche velenoso (scherzo ovviamente ahahah! però è vero, la farina non lievita per magia, solo che i lieviti crescono per fatti loro sulle piante, da sempre). Immagino che per ottenerla si usi farina meno asciutta o meno trattata in qualche modo, quindi preservando la vitalità dei lieviti al suo interno...
@@angelacutrupi1555 I was a professional baker for years and have tried alot of yeast in alot of different applications and its simply not that complicated.
Good job, Harper! Bravo! 👏
Good job, Harper. Eva, you’re such a fun teacher.
Bravo, Harper. That's how a grown up is born italian. And Eva is a Master Teacher! All of us can learn so much!!
bella crosta - ottimo lavoro
PdP’s pizza was something you could be arrested for 😂 but Harper yours was PERFETTA…you’re going to become a great Italian food cooker with Eva by your side! Buon Immacolata! Hugs guys! 🤗
Big stainless steel bowls like that are incredibly useful. I borrowed one from my boyfriend that is only slightly smaller than Eva’s bowl, and I ended up needing it so often that he sweetly gave it to me and bought himself a new one.
Grazie Eva for your pizza recipe! If you have time, can you show us how to make Taralli? Pllleeaaassseee
Bravo Harper, siamo orgogliosi di te ! (e anche Eva). Cari saluti dal Peru.
think you did famously, Harper! Ava is an excellent Teacher/Coach!! 💙💙
You have to let the dough ferment for flavor . I do a rise knead then at least 6 hours in the refrigerator usually 24 hours. Return to room temperature.
Pew video is basically a meme, the more you know. He know italian cuisine.
Also, this dough looks soooo good
I miss buying fresh pizza dough in the dairy case in RI to make doughboys and spinach pies. ( Have you had those, Eva?) Although I do make my own pizza dough and focaccia here overseas. It's just so convenient when it's ready made by the Italian bakeries. Do you have there in Arizona?
In the southern United States, we also have a name for cleaning your plate with the bread. It's called soppin. Usually done with a biscuit to get the last sausage gravy or honey & butter, or if a girl is real pretty, we say "I'd sopp her up with a biscuit".
OMG! The cut to Harper's face when he's punching the dough in Italy is just priceless! 😆🤣😂
Harper, You look So MUCH more Healthier since meeting and getting married to Eva!!! You seem Heppier as well! God Bless you two!
In Spain and Portugal we make olive oil cakes put we make them with oranges limes lemons 🍋. My favorite is a orange olive oil cake it’s not to sweet but very moist very delicious.