Top Chef ™
Baker:
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Pineapple-braised Pork Pizza
Pineapple-braised Pork Pizza with Caramelized Onions, Chimichurri and Mornay Sauce
Paula: "I braised some pork with pineapple, some caramelized onions as well. Chimichurri and mornay with some gouda. And the dough that I used today was fugazetta.
Judges: "Can you tell us a little bit about that?"
Paula: "So the fugazetta is an Argentinian pizza. I bloomed the lebadura with milk and sugar."
Judges:
"The dough's too soft. I mean, it's that milk. It's because it's soft."
"That is the style of Argentinian pizza. But it shouldn't be that soft."
"It's a little under cooked."
"Feels like a milk bread."
"Yeah, it feels like brioche."
"The pineapple braised pork shoulder was really nice. The chimichurri, that's where it started to feel a little murky for me."
"There's also too much stuff on it."
"It was raw. You know, the dough was under. But I really liked the pork itself."
