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. Bake, checking occasionally, until the crust is cooked through, about 8 minutes. Let cool 1 to 2 minutes.
Share All sharing options for: The Mystery of Miami’s Cuban Pizza, Revealed
New York has its own style, Chicagos got the deep dish, and Miami? Well, we too have a pizza thats native to our land. We all know very well that almost everything that originates here has hispanic roots, and pizza pies are no exception. Without further ado, we present to you the Cuban pizza.
Youre thinking, What on earth is a Cuban pizza? Dont Google it. Youll just get a surge of restaurant links and makeshift recipes that try to claim a pizza as Cuban by sprinkling black beans on top. This, friends, does not constitute a Cuban pizza. Theres nigh an article that clearly describes what it is in clear terms. In order to solve our profound confusion, and the new bewilderment thats pestering you, we went straight to the holy grail of the Cuban pie, Reys Pizza, to speak with Ramon Rodriguez who, in this city, continues to be the king of the Cuban pizza, as his jingle says.
The man was destined for greatness. At 19 he was running five restaurants in Cuba and at some point along the line, learned how to make pizza from an Argentinian man before fleeing to America in the 80s. Itching to pave his own American dream, he got himself a partner and bought out an ice cream store on the corner of 24th and Flagler street, where his monstrous pizza castle now stands. A heated pizza war with an ex partner, a brief cameo in Chuck Norris Invasion U.S.A. and nine locations across Miami later, its safe to say that Rodriguez knows his stuff when it comes to running a pizza empire, all without speaking a word of english.
While the dish frequents our city more than in any other, it didnt actually originate here. Rodriguez believes that, like the rest of the world, the Italians introduced the dish to the Cubans, who added their own spin. What spin is this exactly? Heres your answer.
If we leave out the toppings, a Cuban pizza is not much different than a traditional American-Italian one. At the end of the day, its dough, its sauce and its cheese. Where a Cuban pizza differs, then, is in the details of its ingredients. For starters, the dough is more plump, which is usually what any Cuban pizza aficionado will tell you. In Rodriguezs case, its because he leaves it out longer than usual to let it rise more. Next, he adds his secret ingredient: a specially-made sauce which, today, is specifically imported from California to meet the high demands of his chain. We asked him if hed let us in on the ingredients. He respectfully declined.
Now heres where we really start to see the difference. A Cuban pizza uses not one, but two different types of cheese: mozzarella and Gouda. At Reys Pizza, they pride themselves on using the best. While most average Joe pizza joints use mozzarella cheese made of part-skim milk, the mozzarella used at Reys is made with whole milk. Their branded mozzarella is the reason why their pies have a greasy shine to them. You may be wondering how Gouda, an import from Holland, got thrown into the mix. In Cuba, before the whole rationing system was put into place, it was a very commonly used cheese in multiple items, including the famed Cuban sandwich. At some point in history it got thrown onto pizza, thus differentiating the dish enough to claim a different title. The Gouda that Reys uses comes in a round, head sized block thats directly imported from Holland.
The final component that differentiates a Cuban pizza is the way its made. The toppings arent sprinkled above the pie as they traditionally are; theyre baked into it. Thus, youll never suffer from drop bombed pepperoni or spilt sausage because theres a thick layer of cheese above that tightly holds it all together. The toppings used at Reys are ones you are familiar with; think ham, chorizo, pepperoni, pineapple, onions and mushrooms, although he does throw in some Cuban curveballs like picadillo (ground beef), bananas and shrimp. At other local restaurants that serve the dish, like Polo Norte, you can find toppings like platanos maduros (fried green plantains) and lobster.
All of these elements- thick dough, a double overload of cheese, toppings baked into the pie- come together to make up what we know today as the Cuban pizza. While we cant credit Rodriguez for bringing this style of pie to the states, we can confidently credit him for perfecting it. “Anybody can say they make a Cuban pizza,” says Raymond Jr., his son, “but in our case its the ingredients we use. Were a step above everyone else in that we use top quality products.” Imported Gouda from Holland, branded sauce and mozzarella, toppings made, not in-house, but by people who specialize in making them? We would say so.
In fact, the demand for his pizza was so high at one point that Ramon was forced to keep his location open for 24 hours, he says, in fear that hungry customers who came by after closing, often in limousines, would break in and steal from his small but thriving Flagler locale. Its this entrepreneurial spirit, this obsession to differentiate something so simple, so basic as a pizza by enhancing the quality of the ingredients, that Rodriguez has been able to help give America another version of pizza to call its own, even though no one outside of Dade County knows it. · All Coverage of Pizza Week 2014 [EMIA] –Ashley Brozic
1) Pasta Bake. While a ‘standard’ macaroni and cheese would likely pair well with today’s pizzas, I honestly think a slightly ‘upscale’ style pasta bake would pair simply deliciously.
2) Onion Rings and/or Jalapeno Poppers. A pairing made in heaven, in my book. Jalapenos stuffed with cream cheese, garlic, and parsley, and fried stove top, would be absolutely delicious. Also, if you haven’t tried making homemade onion rings, it’s easier than you might think – and no deep fryer is required. Grab the recipes here.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
1) A Twist on a Familiar Favorite. Whether you’re from LA, New York, Chicago, or almost anywhere in between, chances are that Cuban pizza offers a few key twists on your ‘home town’ version of the circular combination of bread, sauce, and cheese. Whether it’s the combination of gouda and mozzarella, the plumper texture of the dough, or the ‘street vendor’ fold that typifies this type of pizza, today’s recipe is a great way to switch things up at your next pizza night.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
What’s Cuban Pizza? | Polo Norte Restaurants
FAQ
What makes Cuban pizza?
What is Cuban pizza called?
Who invented Cuban pizza?
What is a real Cuban sandwich made of?
How to make pizza Cubana?
Making dough for Pizza Cubana is easy. First, prepare your yeast by whisking active dry yeast, sugar and warm water and allowing it to sit for 10 minutes. When your yeast is ready, combine with your dry ingredients and olive oil and knead until the dough is soft and elastic. Allow the dough to rise by leaving it in a covered bowl for 30 minutes.
What is Cuban pizza?
Cuban Pizza is cheesy and delicious with a thicker and sweeter crust. Also called Pizza Cubana, this traditional Cuban sandwich pizza recipe is easy to make with a few simple ingredients. It’s my go-to meal when I’m craving comfort food. Get new recipes sent to your inbox! Don’t miss out! Subscribe and get all the new recipes first.
What makes a Cuban pizza different?
The first thing that differentiates a Cuban pizza is the cheese – invariably a mix of gouda and mozzarella. Cuban pizza also tends to feature a smaller but ‘plumper’ dough than its Italian-American counterpart. Third, the toppings and sauce on a Cuban pizza are ‘not’ merely sprinkled on top, but rather ‘sealed in’ beneath a dense layer of cheese.
What can you add to Cuban pizza?
Delicious toppings for Cuban Pizza include diced ham, sausage or pepperoni. You can also add pieces of seafood such as shrimp or lobster. Pizza Cubana is usually made with Swiss cheese, but sometimes other cheeses such as Gouda or mozzarella are also added. Garnish with chopped parsley.