Recipe courtesy of Red Wagon Pizza Co.

Cuban Pizza

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  • Level: Advanced
  • Total: 1 day 35 min (includes marinating and pickling time)
  • Active: 1 hr 5 min
  • Yield: 1 pizza
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Ingredients

Pizza Dough:

1 pound whole-grain flour, plus more for dusting

10 ounces very cold water 

2 teaspoons active dry yeast 

1 tablespoon sea salt 

Cuban Pork:

1/2 cup orange juice

1/2 cup diced white onion 

1/4 cup whole garlic cloves 

1/4 cup fresh lemon juice 

1/4 cup lime juice 

1/8 cup dried oregano 

1 1/2 tablespoons toasted ground cumin 

5 1/2 tablespoons kosher salt 

1 tablespoon toasted and ground black peppercorns 

1/8 cup extra-virgin olive oil 

One 5-pound pork butt 

Pickles:

2 English cucumbers

2 fresh dill sprigs, minced 

2 cups white distilled vinegar 

2 tablespoons salt 

1/4 teaspoon ground turmeric 

2 teaspoons toasted black peppercorns 

1 1/2 teaspoons toasted mustard seeds 

4 garlic cloves, crushed 

1/2 cup ice 

Pizza:

Oil, for oiling dough

150 grams 50/50 shredded mozzarella and provolone blend 

100 grams shaved ham 

1 cup mayonnaise 

1 cup yellow mustard, preferably French's 

Directions

Special equipment:
cheesecloth
  1. For the pizza dough: Pour the flour, water and yeast into the bowl of a stand mixer and mix for 2 1/2 minutes. Scrape the bottom of the bowl and mix for another 2 1/2 minutes. Throw sea salt on top of the mixed dough; cover with plastic wrap and let rest for 30 minutes. Uncover and mix in 1-minute increments until the dough passes the "window test" to verify gluten development (see Cook's Note).
  2. Leave the dough in the mixing bowl. Cover and refrigerate until it doubles in size, about 2 hours.
  3. For the Cuban pork: Process the orange juice, white onion, garlic, lemon juice, lime juice, oregano, cumin, salt and pepper in a blender. Continue to blend, streaming in the oil. Transfer to a bowl and add the pork. Marinate overnight, refrigerated.
  4. Preheat the oven to 250 degrees F.
  5. Pour the pork and marinade into a Dutch oven and braise in the oven, covered, for 12 hours. Let meat rest, then shred.
  6. For the pickles: Slice cucumbers 1/4-inch thick. Place in a storage container along with the dill.
  7. Combine the vinegar, salt and turmeric in a medium saucepan. Make a sachet with the pepper, mustard seeds and garlic and add it to the saucepan. Bring to a boil, then remove the pan from heat. Add the ice and allow to cool fully before removing the sachet and pouring the liquid over the cucumbers. Make sure all ingredients are submerged in the brine and refrigerate. Let sit at least 24 hours before using.
  8. For the pizza: Preheat a wood-fired pizza oven to 750 degrees F or a regular oven to the highest it will go, 500 to 550 degrees F. Place a pizza stone in the regular oven, if you have one.
  9. Oil a 300-gram ball pizza dough (save the rest for another use) and stretch into a pizza round, then top with 100 grams Cuban pork. Top with shredded cheese and shaved ham.
  10. Bake, checking occasionally, until the crust is cooked through, about 8 minutes. Let cool 1 to 2 minutes.
  11. Stir together mayo and mustard in a bowl. Top pizza with pickles and Dijon mayo.

Cook’s Note

The window test is the best way to tell if you've mixed your dough sufficiently. Cut off a piece of dough about the size of a golf ball. Hold it between your thumb and first two fingers. Gently spread your thumb and fingers apart. Stretch the dough until you obtain a thin, translucent 'windowpane'. If you can stretch the dough without it breaking, then the gluten is well developed and your dough is ready to rise. Put the ball back into the larger batch and allow it to rise. However, if the dough tears before you've fully extended your fingers, the gluten isn't quite ready yet. Continue to mix the dough in 1-minute increments, and repeat the window test.