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Sourdough Pizza Cubano
Bryan Ford · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
601g
Water
375g
Hydration
62.4%
Salt
2.5%
Yeast
8.32%
Oil
—
Sauce
—
Cheese
—
Dough weight
1041g
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (9)
- yeastscant 1/4 cup ripe sourdough starter50g
- flourplus 2 tablespoons King Arthur ‘00’ Pizza Flour0.75 cup · 100g
- waterwater7 tbsp · 100g
- waterplus 3 tablespoons water1 cup · 275g
- salttable salt2.5 tsp · 15g
- flourplus 1 tablespoon King Arthur ‘00’ Pizza Flour4 cup · 475g
- flourscant 2 tablespoons King Arthur Organic Medium Rye Flour13g
- flourscant 2 tablespoons King Arthur Whole Wheat Flour13g
- cheese otherSwiss cheese—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesescant 1 cup levain200g
- over cheese1 to 3 tablespoons spicy mustard1 tbsp · 14g
- over cheesecooked pork3.5 oz · 99.2g
- over cheeseham0.75 oz · 25g
- over cheese1 dill pickle