← All pizzas
Sourdough Pizza Cubano
Bryan Ford · kingarthurbaking.com · Original
Style not identified
DietNot vegetarian: cooked pork, ham.
Against 5,130 pizza recipes
62% hydration: drier than 66% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
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
0%
Sauce
n/a
Cheese
n/a
Dough weight
1041g
Process
Bake temp
500°F / 260°C
Bake time
10 to 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 Flour3/4 cup · 100g
- waterwater7 tbsp · 100g
- waterplus 3 tablespoons water1 cup · 275g
- salttable salt2 1/2 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 cheesen/a
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 1/2 oz · 99.2g
- over cheeseham3/4 oz · 25g
- over cheese1 dill pickle
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 62% hydration and 2.5% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 62% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.