WEBVTT

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In the case of steak au poivre panuozzo,

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I had this Idea because I'm

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really passionate about red meat,

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from my upbringing in Rio Grande do Sul,

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which is a state that consumes a lot of meat

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at barbecues.

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But I've never had the chance to do it here

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in a pizza, using the

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meat the way we like to eat it,

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which is a little more rare and juicy.

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Any meat that goes on the pizza oven

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will actually be overcooked.

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So I figured how to combine that with a pizza crust,

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something tasty,

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easy to eat in a way that I could enjoy

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the meat in the state I like best,

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the way I like to eat it.

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So that's why I'm bringing

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this recipe here for the first time.