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Sourdough Pizza Cubano

Sourdough Pizza Cubano

King Arthur Baking Source .gravy
bread pizza sourdough
50 g ripe sourdough starter
575 g ‘00’ pizza flour
375 g water
15 g table salt
13 g medium rye flour
13 g whole wheat flour
28 g spicy mustard
Swiss cheese
100 g cooked pork
25 g ham
1 dill pickle

Levain

  1. 1. Combine 50g ripe sourdough starter, 100g ‘00’ pizza flour, and 100g water in a tall jar or medium bowl.
  2. 2. Cover and leave in a warm place (72°F to 75°F) for 3 to 4 hours, or until doubled in size. You can use your levain immediately or refrigerate it up to 12 hours (or overnight) to use the next day.

Dough

  1. 3. In a large bowl or the bowl of your stand mixer, combine 275g water and 15g table salt, stirring until the salt’s completely dissolved.
  2. 4. Stir in a scant cup (200g) of the levain you built. You’ll have some left over; discard or save for another use.
  3. 5. Slowly incorporate 475g ‘00’ pizza flour, 13g medium rye flour, and 13g whole wheat flour, adding flour a bit at a time to allow it to hydrate fully, shortening the rest (or autolyse) before kneading.
  4. 6. Once you’ve added all the flour, cover the bowl and let the dough rest for 10 minutes.

To knead the dough by hand

  1. 7. Place the dough on a clean, unfloured work surface and use the palm of your hand to push it forward until it’s almost tearing.
  2. 8. Pull the dough back onto itself, rotate it, and push with your palm again.
  3. 9. Once the dough starts coming together and getting tight, let it rest for 5 minutes before continuing.
  4. 10. If needed, add more water or flour, a tablespoon at a time.
  5. 11. The dough is ready once it’s smooth and bouncy, about 20 minutes.

To knead the dough in a stand mixer

  1. 12. Fit your mixer with the dough hook attachment and turn it to medium-low speed.
  2. 13. Knead until the dough becomes smooth and bouncy, about 10 minutes.

Bulk fermentation

  1. 14. Let the dough rest until nearly doubled, about 4 hours.

To make pizzas

  1. 15. Divide the dough into 4 pieces (225g to 235g each) and round them into balls using your palms.
  2. 16. Place the balls on a parchment-lined tray, baking sheet, or large lidded container.
  3. 17. Cover loosely and let them rest (proof) at room temperature for about an hour.
  4. 18. Wrap the balls well with plastic wrap or place the lid on the container.
  5. 19. Refrigerate for 24 to 48 hours.

Preparing for baking

  1. 20. About 2 hours before baking, remove the dough from the refrigerator and leave it at room temperature.
  2. 21. About 1 hour before baking, place a rack with a baking or pizza stone in the top third of your oven and preheat to 500°F.

Shaping the pizza

  1. 22. Flour your work surface liberally (semolina is a good choice).
  2. 23. Place one dough round in the center and, using your fingertips, push from the middle to the outer edge.
  3. 24. To stretch, hold the edge with your fingertips and rotate in a circle while gently pressing outward until the circle is 10” to 12” in diameter.

Assembling the pizza

  1. 25. Place the shaped dough onto a piece of parchment or a semolina/cornmeal-dusted baking peel.
  2. 26. Spread a thin layer of 28g spicy mustard onto the center, avoiding the outer crust.
  3. 27. Add Swiss cheese, followed by 100g cooked pork and 25g ham.

Baking the pizza

  1. 28. Transfer the pizza to the hot stone and bake until the crust is dark and the cheese is bubbling, 10 to 15 minutes.
  2. 29. Remove from the oven, top with 1 dill pickle (diced), and enjoy.

Freezing option

  1. 30. Alternatively, bake the topped pizzas for 5 minutes, remove them from the oven, and allow to cool completely before wrapping well and storing in the freezer.

Tips from our Bakers

If you prefer to add mustard to the pizza after it's baked, don't spread it on the base of the pizza. Instead, squirt mustard from a squeeze bottle over the pizza after you've pulled it out of the oven.

You can buy precooked pork or use up any leftover cooked pork you might have in the refrigerator (tenderloin, chops, shoulder, etc...). Otherwise, Bryan suggests the following method for cooked pork:

- In a small bowl, combine 1/4 cup (50g) olive oil with 1/4 cup chopped garlic and 3 tablespoons each chopped rosemary and sage. Set aside

- Set a large pot or Dutch oven over medium-high heat. Salt and pepper a 3 to 4-pound pork shoulder as desired, then rub it with the olive oil mixture.

- Sear each side of the pork (3 to 5 minutes per side) to get a nice brown color on the outside. Add mojo Criollo (to taste) and water to cover the pork. Chop a whole onion with the skin on into 4 pieces and add to the pot, along with 4 bay leaves.

- Bring the liquid to a boil, reduce the heat to low, cover the pot, and cook the pork for 6 to 8 hours. Check every 30 minutes or so to see if you need to add more liquid during the process.

Join King Arthur baker Martin Philip as he demonstrates the dough-making process. Watch Sourdough Pizza now.

The maximum temperature rating for most parchment paper is below 500°F, and at temperatures between 450°F and 500°F parchment’s exposed edges begin to char. To be safe, keep a close eye on anything being cooked at temperatures above 450°F (especially anything on an upper rack). Burned edges can also be minimized by trimming away excess parchment before baking.