Pizza Cubana
Pizza Cubana
Ingredients
For the Dough
- 500 grams all-purpose flour
- 10 grams active dry yeast
- 10 grams sugar
- 10 grams salt
- 300 ml warm water, approximately 37-40°C
- 30 ml olive oil, plus more for greasing
For the Sauce
- 400 grams crushed tomatoes
- 2 garlic, minced
- 5 ml olive oil
- 2 grams dried oregano
- as needed salt, to taste
- as needed black pepper, to taste
For the Toppings
- 200 grams mozzarella cheese, shredded
- 100 grams cooked ham, thinly sliced
- 150 grams roasted pork, shredded or thinly sliced
- 50 grams Swiss cheese, shredded (optional)
- 10 grams pickles, thinly sliced (optional)
- 5 grams yellow mustard, drizzled after baking (optional)
Instructions
- 1
In a small bowl, combine 300 ml warm water (37-40°C), 10 grams active dry yeast, and 10 grams sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, combine 500 grams all-purpose flour and 10 grams salt. Whisk briefly to combine.
⏱️ 2 min
- 3
Pour the activated yeast mixture and 30 ml olive oil into the dry ingredients.
⏱️ 1 min
- 4
Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 3 min
- 5
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one teaspoon at a time. If it's too dry, add a few drops of water.
⏱️ 10 min
- 6
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 7
In a small saucepan, heat 5 ml olive oil over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
⏱️ 2 min
- 8
Pour in 400 grams crushed tomatoes. Stir in 2 grams dried oregano, salt, and black pepper to taste.
⏱️ 1 min
- 9
Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
⏱️ 15 min
- 10
Preheat your oven to 220°C (425°F) with a pizza stone or baking steel inside, if using, for at least 30 minutes. If not using a stone, preheat the oven with a baking sheet.
⏱️ 30 min•🌡️ 220
- 11
Once the dough has risen, gently punch it down to release air. Transfer to a lightly floured surface. Divide the dough into two equal portions if making two medium pizzas, or keep as one for a large pizza.
⏱️ 2 min
- 12
Roll out each portion of dough into a round or rectangular shape, about 0.5 cm thick. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel.
⏱️ 5 min
- 13
Spread a thin layer of the prepared tomato sauce evenly over the dough, leaving a small border for the crust.
⏱️ 1 min
- 14
Sprinkle 200 grams shredded mozzarella cheese over the sauce.
⏱️ 1 min
- 15
Arrange 100 grams thinly sliced ham and 150 grams shredded roasted pork over the mozzarella. If desired, sprinkle 50 grams shredded Swiss cheese and 10 grams thinly sliced pickles.
⏱️ 2 min
- 16
Carefully transfer the pizza (with parchment paper, if used) onto the preheated pizza stone or baking sheet.
⏱️ 1 min
- 17
Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
⏱️ 15 min•🌡️ 220
- 18
Once out of the oven, for an authentic Cuban sandwich twist, you may optionally drizzle with 5 grams yellow mustard.
⏱️ 1 min
- 19
Let the pizza cool for a few minutes before slicing and serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pizza Cubana
For the Dough
- 500 grams all-purpose flour
- 10 grams active dry yeast
- 10 grams sugar
- 10 grams salt
- 300 ml warm water, approximately 37-40°C
- 30 ml olive oil, plus more for greasing
For the Sauce
- 400 grams crushed tomatoes
- 2 garlic, minced
- 5 ml olive oil
- 2 grams dried oregano
- as needed salt, to taste
- as needed black pepper, to taste
For the Toppings
- 200 grams mozzarella cheese, shredded
- 100 grams cooked ham, thinly sliced
- 150 grams roasted pork, shredded or thinly sliced
- 50 grams Swiss cheese, shredded (optional)
- 10 grams pickles, thinly sliced (optional)
- 5 grams yellow mustard, drizzled after baking (optional)
Instructions
- 1
In a small bowl, combine 300 ml warm water (37-40°C), 10 grams active dry yeast, and 10 grams sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, combine 500 grams all-purpose flour and 10 grams salt. Whisk briefly to combine.
⏱️ 2 min - 3
Pour the activated yeast mixture and 30 ml olive oil into the dry ingredients.
⏱️ 1 min - 4
Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 3 min - 5
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one teaspoon at a time. If it's too dry, add a few drops of water.
⏱️ 10 min - 6
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 7
In a small saucepan, heat 5 ml olive oil over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
⏱️ 2 min - 8
Pour in 400 grams crushed tomatoes. Stir in 2 grams dried oregano, salt, and black pepper to taste.
⏱️ 1 min - 9
Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
⏱️ 15 min - 10
Preheat your oven to 220°C (425°F) with a pizza stone or baking steel inside, if using, for at least 30 minutes. If not using a stone, preheat the oven with a baking sheet.
⏱️ 30 min•🌡️ 220 - 11
Once the dough has risen, gently punch it down to release air. Transfer to a lightly floured surface. Divide the dough into two equal portions if making two medium pizzas, or keep as one for a large pizza.
⏱️ 2 min - 12
Roll out each portion of dough into a round or rectangular shape, about 0.5 cm thick. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel.
⏱️ 5 min - 13
Spread a thin layer of the prepared tomato sauce evenly over the dough, leaving a small border for the crust.
⏱️ 1 min - 14
Sprinkle 200 grams shredded mozzarella cheese over the sauce.
⏱️ 1 min - 15
Arrange 100 grams thinly sliced ham and 150 grams shredded roasted pork over the mozzarella. If desired, sprinkle 50 grams shredded Swiss cheese and 10 grams thinly sliced pickles.
⏱️ 2 min - 16
Carefully transfer the pizza (with parchment paper, if used) onto the preheated pizza stone or baking sheet.
⏱️ 1 min - 17
Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
⏱️ 15 min•🌡️ 220 - 18
Once out of the oven, for an authentic Cuban sandwich twist, you may optionally drizzle with 5 grams yellow mustard.
⏱️ 1 min - 19
Let the pizza cool for a few minutes before slicing and serving hot.
⏱️ 3 min