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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.

In a large mixing bowl, combine 500 grams all-purpose flour and 10 grams salt. Whisk briefly to combine.

Pour the activated yeast mixture and 30 ml olive oil into the dry ingredients.

Mix with a wooden spoon or your hands until a shaggy dough forms.

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.

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.

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.

Pour in 400 grams crushed tomatoes. Stir in 2 grams dried oregano, salt, and black pepper to taste.

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.

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.

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.

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.

Spread a thin layer of the prepared tomato sauce evenly over the dough, leaving a small border for the crust.

Sprinkle 200 grams shredded mozzarella cheese over the sauce.

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.

Carefully transfer the pizza (with parchment paper, if used) onto the preheated pizza stone or baking sheet.

Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

Once out of the oven, for an authentic Cuban sandwich twist, you may optionally drizzle with 5 grams yellow mustard.

Let the pizza cool for a few minutes before slicing and serving hot.


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.

In a large mixing bowl, combine 500 grams all-purpose flour and 10 grams salt. Whisk briefly to combine.

Pour the activated yeast mixture and 30 ml olive oil into the dry ingredients.

Mix with a wooden spoon or your hands until a shaggy dough forms.

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.

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.

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.

Pour in 400 grams crushed tomatoes. Stir in 2 grams dried oregano, salt, and black pepper to taste.

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.

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.

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.

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.

Spread a thin layer of the prepared tomato sauce evenly over the dough, leaving a small border for the crust.

Sprinkle 200 grams shredded mozzarella cheese over the sauce.

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.

Carefully transfer the pizza (with parchment paper, if used) onto the preheated pizza stone or baking sheet.

Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

Once out of the oven, for an authentic Cuban sandwich twist, you may optionally drizzle with 5 grams yellow mustard.

Let the pizza cool for a few minutes before slicing and serving hot.
