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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:
Best In-door Oven: https://amzn.to/3vnT5cM
Slicing Knife: https://amzn.to/3Q0YaPi
HEXCLAD Pan: https://bit.ly/4bAk9Wd (Enjoy 10% off at HEXCLAD with my referral link)
My Fav Butcher's Block: https://bit.ly/3PAWxaH (Use code MILEZERO at checkout for 10% OFF your entire order)
My Fav Knife aka The Serbian Cleaver: https://bit.ly/3xaeXsH
My Chef Knife: https://amzn.to/43vaCME
This Pizza Flour: https://amzn.to/3vsIeyf
Semola Rimacinata (for dusting): https://amzn.to/3x88O0d

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Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you.

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Using this footage without permission or license is not permitted.
#pizza #porchetta #pizzadough #bestpizzarecipe #romanpizza