Pizza & Porchetta - The Ultimate Crunch
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- เผยแพร่เมื่อ 13 เม.ย. 2024
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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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#pizza #porchetta #pizzadough #bestpizzarecipe #romanpizza - แนวปฏิบัติและการใช้ชีวิต
I am going to make this! 73 yrs old and never to old to learn new techniques. Since being retired you can do these things. We just won't tell the Dr. lol thanks for one of the most beautiful food videos I have watch in a long time.
Thank you!
Мне 67 лет и я очень ленивый - позови меня в гости.. 🙂 Я принесу красное вино!
Have l died and gone to heaven that is one of the most amazing videos of food l have seen you are indeed a wonderful cook and just love what you did thankyou so much your pizza dough was out of this world and that pork don't get me started on that one very yummy indeed from Australia.
I have no idea how long I've been following the channel, long enough to know you deserve to have way more followers! You have some of the best dough on YT. I've made a few of you're recipes and they come out amazing every time!!
Thank you so much Chris!
I’m always wondering how is it possible… his recipes ALWAYS worked perfectly
I agree wholeheartedly
Your presentation and cinematography skills are outstanding. That looked amazing.
As a pro tip, I suggest that when carving, use a serrated edged knife for the crispy skin, then continue slicing with your chefs knife or non serrated carving knife so that you won't damage the meat. Other than that, awesome video!
You are killing me with that porchetta/porchetta sandwich . I so miss my dad and uncles cooking a large porchetta for family gatherings. Most of them are gone now 😢😢 but the memories, the laughs with cousins, the smells, the tastes will always and forever be with me. This has inspired me to make a small porchetta one day this summer. Thanks for all the great videos❤
Thanks for the amazing comment! ❤️
Absolutely amazing. Bravo!
Wie immer ein sehr liebevolles Video. ❤ Vielen Dank für deine Mühe. Es sieht so köstlich aus und sooo knusprig 😋👍
Absolutely Divine! I love the part with the oil poured on the skin. Gorgeous!
That’s the trick!
Have been a Long-term follower ever since I fell in love with the art of making a pizza especially the effort being put in making the perfect dough each time! Kudos will one day try to make a pizza by watching your video, until then its just pure ASMR bliss! Wait a minute I just ordered pizza's! 😇😍
Wonderful video! Looks delicious! I like the editing on your videos, really relaxing, but at the same time motivates me to get in the kitchen!
I literally just found your channel thru this video 5 minutes ago; I’m watching the video now and the style of your video, the editing etc is crazy! I love it! How do you not have more subs?! I’ll def be following ASAP!
Amazing job once again
That was so beautiful!
thank you so much for this wonderful content, i remember way back i asked for a video about porchetta . you tolled me “one day”and now you totally delivered! ❤
Happy to have served you well! 😄
🤤
I think that says it all. Thanks for another amazing video!
Thank YOU for watching!
Amazing video, the editing is superb!
Mouthwatering ❤ looks amazing 🤩 👍
Porchetta, pizza and FENDER too? This man is pure evil (in a good way) and I'm totally amazed... Great stuff!!!!
Beautiful as always
Thanks!
You have interesting videos. Very good and original preparation of a delicious dish. Thanks for sharing
Damn,every time there is something new that I must try from your videos....!Keep them coming...!
Greetings from Taiwan!❣Algorithm led me to your channel. I love everything you cook in your videos. They all look so...ooo delicious.🤤 And, the quality of your video is superb. You definitely deserve much much more views and subscribers.
Thank you so much 😊 appreciate your comment!
So glad I found this channel.
Che spettacolo!!
Thanks for sharing❤
I’m going to try this recipe
Holy moly. I now remember why I have subscribed to this channel
Devastante dal primo all'ultimo secondo, tra i mille video di cucina questo è portato a livelli da cinema! Poi boh, la combo Porchetta, pala con biga, salsa alla birra, grandissimo!
Daje! Grazie mille
WOW Looks great Im gonna do that
Thanks for sharing! I would never have thought of adding hot oil at the end to make the skin crispy.
That’s the trick!
Questo video è davvero illegale...proprio un capolavoro!!!
Grazie!
Really cool!
Good Roman Recipe. Good job
Uau 😗 complimenti, davvero ben fatto.
Thanks for sharing
Hello, another great video. I'll do that sometime. My mouth is watering... Thank you very much.
Thanks for watching!
Спасибо , Шеф! Эти два рецепта, настолько гармонируют друг, с другом ! Что сказать, Вкусно, очень!👍👍Thank you, Chief! These two recipes are so in harmony with each other! What can I say, delicious, very tasty!👍👍
Thank you so much for the comment!
Amazing
Great video
Eres un crack , felicidades
Absolutely delicious. Whilst my cooking skills would cope well, my kitchen would not. Ah well, it was fun watching. Maybe scaled down pork and home made french sticks.
Really nice pizza & chef job my friend! Well made video too! Big congrats! At this time greetings from Taiwan!
Thank you so much 👍
Bless you my man just simply cooking with Gloves…. Masterpiece 😅
Demasiado bueno
Just sitting here with my turkey sandwich going dang... I gatta make that. That bad boy looked soooo gooood. 😌👌
oh men Looks Delicious
Great videos Brother. You deserve more views
I appreciate that!
La perfezione.
I tuoi video emozionano.
Grande Maurizio, grazie!
@@MileZeroKitchen e' Maurizia.
@@mauriziagiusti1559 scusami, letto male!
All in beer and crunchy pork.Yum.🥖🍖🫒🍺
Geniale.
Beautiful 👏🏻👏🏻👏🏻🙂
Thank you! 😊
if i want to replace the yeast with a sourdough starter what are the proportions and will I follow the same process?
Grazie.. Chissá se la provo questa ricetta.
Give the dog one of those! 😂. That would be fun to watch.
Haha he would go nuts!
que divina receta ! le pusisite chimichurri ? será que combinava: gracias te pasaste
Looks incredible! Which flour did you use for this dough, the Sir Lancelot? Thanks! Want to take your dough class. 👍🏻
The flour is linked in the description, it’s Polselli Super :)
Ohh Men! Always good recipes. Congrats! It’s sounds so delicious 😋
One question: How size is your baking sheet (8:55)?
I’m actually not sure…a 15x12 I imagine
Foto/videografo, pizzaiolo, adesso pure bassista. Dimmi che la mattina lavori nell'informatica e poi siamo la stessa persona. Grandissimo! al prossimo giro mi sparo la porchetta pure io! il trick della pelle non lo sapevo ma lo proverò subito
Hahah il basso è un hobby, nasco come chitarrista ma amo suonare qualunque strumento. La mattina lavoro come filmmaker (il che spiega tante cose) 😂
Sincere congratulations! from an Italian and Roman boy who lives near Ariccia. I have a question but the boiling oil at 200° on top, when it is put then the porchetta goes back into the oven or is it put on top of the boiling oil and the skin becomes crispy on its own and that's it?
Prima la fai arrivare a 85 gradi al cuore, poi per fare croccante la cotenna ci butti l’olio bollente sopra. Ciao da un romano che vive in Florida! 😉
Man that looks phenomenal. How’s oven is that?
Thanks Bob, that’s an ooni oven. It’s linked in description
Sei un grande!!! Your passion and knowledge is transmitted with every touch of the dough! Sei di origini Italiane?
Yes I’m from Rome born and raised 😄
@@wedisewra77 Tiburtina. DAJE.
What pizza oven do you use? I use think you had used an electric and gas pizza oven.
Grandios unglaublich
❤ Bravo
Thank you!
Holly Mo@$%!!! I'm obsessed with your videos and pizza... make something with blue cheese or Greek cheese Feta and bbq sause maybe please .. :)
Bomba! Numero 1!
Come fai a finire tutta quella porchetta? 😂 si può congelare? 🤔
Saluti da Hong Kong! 🇭🇰
La smisto in giro per amici 😂
🔥🔥🔥
Daje
Holaaaaa saludos desde Panamá/ hiiii from Panamá.
Looks amazing! Pork belly is on sale at my grocery store 3.99 lb going to have to buy some! What oven is that? And this would be good with a cuban sandwich twist to it your in cuban sandwich country..
That’s an Ooni oven. It’s linked in description. It would definitely make a great Cuban pork sandwich!
@@MileZeroKitchen ooni was what i was figuring it was i have the Karu 16..
Casa!❤
Hello from Canada!! For the spice mix, is it 10g per lb of meat for each of those spices? You had 8 lbs. of meat, did you use 80g of rosemary and 80 g of sage etc?
10g total per pound
@@MileZeroKitchen Grazie
Brutal
Word!
Watching this guy and I'm thinking, what is he doing? Amusing stuff.
Is this bread the same as Panuozzo? I can’t really tell the difference
This puts L'infenro at All 'Antico Vinaio to shame , and I have not even made this... yet.
Such a great comment, thank you!
❤
What temp you cook that porchetta at
It says in the description of the video 👌🏼
Came for the porchetta, stayed for the pizza 😂
O.M.G.😋
😭😭😭
啤酒酱材料有什么？
No words ...just comment to give u help ... nothing to say ..senza parole 🤣😍😍😍but really hungry now
Thank you so much 😀
❤❤❤
😊
Perché hai tagliato il primo strato di porchetta? Potresti spiegarmelo? Grazie 😊
Ho tagliato solo una piccola parte così la cotenna si arrotola bene e copre quasi tutta la parte interna!
A perfetto grazie millle! Non vedo l’ora di provarla!
Wowweeeee
🤩❤
"Italian Hands"...Ok, now the mistery is unveiled...cause my italian jaw was on the ground...
P. S. Solo una cosa però...ma un coltello seghettato non è più comodo..?! 😅 Scherzo! Complimentoni!!
I think I am.. Subscribed a couple of years ago
Happy to still have you here!
Hummm ahhhh porc!
Как два раза лайк поставить? )
a couple years now...and this video is perfectly timed, I have a pork butt I am going to smoke (pecan wood)...after seeing this I am going to make your crunchy pinsa dough and use the seasoning for the pork shoulder then slice for sandwich and add baby bok choy and Japanese BBQ sauce...
Sounds awesome!
DRY!!!
6:01 doing that operation doesn't do a damn thing. It's just showing-off.
Moins d’une minute : abonné🫠
Hola hello
Again, another murder video...grazie paesan
Hola, soy nuevo
gyat
😅😅😅diese Arbeitshandschuhe errinnern eher an ein Kondom als ein professionelles Utensil.
Llegue solo hasta la maquina amasadora, no puedo seguir porque no tengo la maquina 😒