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Probably my favorite creation of the past two years: Pizza and Porchetta. In Rome, we have "panino con la porchetta", literally sandwich with porchetta. But I wanted to go further and make an extreme crunch with this pizza alla pala. The two together created an intense flavor with an ultra-crispy finish.
By far, the best pizza sandwich I had these days. Let's bake it together!
INGREDIENTS
For the Porchetta:
6 lb of Pork Belly
2 lb Pork Loin
10 g per 1lb of meat of these spices mix: Rosemary, Sage, Garlic, Bay Leaves, Fennel Seeds, Thyme, Peppercorns, Sea Salt.
Baking Temps:
165 C or 330F until internal temp reaches 80 C or 175 F
250 C or 480 until internal temp reaches 85 C or 185 F
Pizza Alla Pala:
For the Biga:
500 g High Protein Flour
2.5 g Dry Yeast
250 g Water
Main Dough:
All the Biga
5 g Diastatic Malt
12.5 g Salt
175 g Water
10 g Olive Oil
KITCHEN EQUIPMENT USED IN THIS VIDEO:
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Semola Rimacinata (for dusting): amzn.to/3x88O0d
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#pizza #porchetta #pizzadough #bestpizzarecipe #romanpizza