* Exported from MasterCook *
Pizza, New York-Style Sourdough Pizza Cubano
Recipe By : Bryan Ford
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Main Dish Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Levain
100 g sourdough starter -- ripe (fed)
200 g Pizza Flour -- '00'
200 g water
Dough
550 g water -- warm
30 g salt
400 g levain
950 g Pizza Flour -- '00'
25 g rye flour -- medium
25 g Whole Wheat Flour -- King Arthur Premium 100%
Toppings (per pizza)
1 tablespoons spicy mustard -- (to 3 Tbsp), (14g to 42g)
25 g Swiss cheese -- shredded or thinly sliced
50 g cooked pork -- chopped or shredded, Note 1:
25 g ham -- chopped
1 dill pickle -- diced
In this fun, innovative recipe, sourdough aficionado, cookbook
author, and blogger Bryan Ford gives the classic Cuban sandwich a
pizza treatment. The recipe yields enough dough for eight pizzas, so
if you're not feeding a lot of mouths we recommend parbaking whatever
topped pizzas you won't immediately eat. You can freeze them and be
comforted knowing that the best frozen pizza of your life awaits you.
Note 1: *For instructions on slow-cooking a pork shoulder for this
recipe see "tips," below
PREP: 45 mins
BAKE: 10 to 15 mins
TOTAL: 1 day 10 hrs 5 mins
To build the levain: Combine all the ingredients in a tall jar or
medium bowl. Cover and leave in a warm place (72F to 75F) 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.
To make the dough: In a large bowl or the bowl of your stand mixer
combine the water and salt, stirring until the salt's completely dissolved.
Stir in 400g of the levain you built. You'll have some left over;
discard or save for another use. Slowly incorporate the flours;
adding flour a bit at a time allows it to hydrate fully, shortening
the rest (or autolyse) before you start kneading.
Once you've added all the flour, cover the bowl and let the dough
rest for 10 minutes.
To knead the dough by hand: Place the dough on a clean unfloured work
surface and use the palm of your hand to push it in a forward motion
to the point that it's almost tearing. Pull the dough back onto
itself, rotate it, and push with your palm again.
Once you get to the point where the dough is coming together and
getting tight, you may need to let it rest for 5 minutes before
continuing to work it. Remember that the key to making dough is to
watch it. If you feel you need to add more water or flour, add a
tablespoon at a time.
You'll know your dough is ready once it's smooth and bouncy. You
should be able to squeeze it and pull it without any tearing. This
will take about 20 minutes.
To knead the dough in a stand mixer: Fit your mixer with the dough
hook attachment and turn the mixer to medium-low speed. Knead until
the dough becomes smooth and bouncy, about 10 minutes.
Let the dough rest (bulk ferment) until nearly doubled, about 4 hours.
To make pizzas: Divide the dough into eight pieces (225g to 235g
each) and use your palms to round them into balls. Place the balls on
a parchment paper-lined tray, baking sheet, or into a large lidded
container. Cover the balls loosely and let them rest (proof) at room
temperature for about an hour.
Wrap the balls of dough well with plastic, or put the lid on the
container. Place the dough in the refrigerator for 24 to 48 hours.
About 2 hours before you're ready to bake pizza, remove the dough
from the refrigerator and leave it at room temperature.
About 1 hour before you're ready to bake pizza, place a rack with a
baking or pizza stone in the top third of your oven and preheat the
oven to 500F.
Flour your work surface liberally (semolina is a good choice here,
but any flour will work) and place one of your dough rounds in the
center. With your fingertips, push from the middle to the outer edge
of the dough. There are various techniques you can use after you've
done a preshaping on the work surface. The simplest is to take the
dough and hold the edge with your fingertips. Gently press toward the
outer edge and rotate in a circle, making sure you're stretching it
out as you go along, until the circle is 10" to 12" in diameter.
Place the shaped pizza onto a piece of parchment, or a semolina or
cornmeal-dusted baking peel.
Spread a thin layer of mustard onto the center of the pizza, avoiding
the outer crust, then add the cheese, followed by the pork and ham.
Transfer the pizza to the hot stone and bake until the crust is as
dark as you like and the cheese is bubbling, 10 to 15 minutes.
Remove the pizza from the oven, top with the pickles, and enjoy.
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.
Bryan develops his recipes by metric weight, so for best accuracy we
recommend measuring by weight. That said we recognize that some
bakers prefer to work with volume measurements, so here are the
volume (and imperial weight in some cases) approximations for the
ingredients in this recipe:
Levain
7 tablespoons ripe (fed) sourdough starter
1 3/4 cups '00' Pizza Flour
3/4 cup + 2 tablespoons water
Dough
2 cups + 7 tablespoons water, warm
5 teaspoons salt
1 3/4 cups levain
8 1/4 cups '00' Pizza Flour
1/4 cup medium rye flour
3 tablespoons King Arthur Premium 100% Whole Wheat Flour
Topping
3 tablespoons spicy mustard
3 tablespoons Swiss cheese, shredded or thinly sliced
3 1/2 ounces cooked pork, chopped or shredded
3 1/2 ounces ham, chopped
1 dill pickle, diced
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.
S(Internet address):
https://www.kingarthurbaking.com/recipes/new-york-style-sourdough-pizza-cubano-recipe
Yield:
"8 pizzas"
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Per Serving (excluding unknown items): 594 Calories; 4g Fat (5.9%
calories from fat); 19g Protein; 118g Carbohydrate; 5g Dietary Fiber;
10mg Cholesterol; 1642mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Fat.
NOTES : 2021 - 0419