Pizza & Porchetta - The Ultimate Crunch

Get ThermoPro Tempspike Plus through my exclusive discount: Want to support the channel and be awesome? Consider buying me a little coffee! I’ll be forever grateful! 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 1