Comments on: Porchetta Pizza

By: china sim card

china sim card — Fri, 26 Mar 2010 07:50:24 +0000

It is pizza which is my love.But i cannot do it at home by myself.

By: Peter

Peter — Thu, 25 Mar 2010 02:32:27 +0000

Have you been to Porchetta on 7th st.? I thought it was terrible. You made this one, right?

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Sun, 14 Mar 2010 23:53:36 +0000

Porchetta pizza: oh be still, my heart! This is brill.

By: The Little Teochew

The Little Teochew — Sun, 14 Mar 2010 15:27:25 +0000

Oh my, tell me this pizza is real. It looks so good, it’s unbelievable.

By: Debi (Table Talk)

Debi (Table Talk) — Thu, 11 Mar 2010 19:52:35 +0000

I made/posted about making Porchetta during a blizzard we had last month. The fragrance, slow roasting all day, is intoxicating.
Fantastic pizza topping!

By: Beaulotus

Beaulotus — Wed, 10 Mar 2010 21:49:55 +0000

I get great porchetta here in Modena from my local butcher and I still prefer to eat it just with fresh baguette. The taste of the garlic, vinegar and herbs come out so nicely this way. And I especially love the roasted rind.

By: zenchef

zenchef — Wed, 10 Mar 2010 19:00:39 +0000

Ram — Room temp’ tap water works fine. Kneading the dough produce enough heat to activate the yeast.

By: Ram

Ram — Wed, 10 Mar 2010 18:37:45 +0000

Good recipe, I’d like to try it soon. For the dough, do I use just tap water or should the water be warm and at what temperature??? Thanks!

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Wed, 10 Mar 2010 14:46:08 +0000

Pizza+Pork? Life doesn’t get any better than that. Trust me, I NEVER skimp on pork. I really need to try porchetta at some point.

By: Cooking Rookie

Cooking Rookie — Wed, 10 Mar 2010 05:35:08 +0000

Probably the most beautiful pizza I’ve seen!