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Cuban peso pizzas
Jessica Brook · taste.com.au · 2013 · Original
Style not identified
DietNot vegetarian: pork shoulder.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
450g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.56%
Oil
0%
Sauce
400g
Cheese
150g
Dough weight
457g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (8)
- oilm vegetable oiln/a
- sauce tomatocan diced tomatoes400g
- cheese othergrated cheddar50g
- cheese othergrated gouda cheese100g
- sugarm caster sugarn/a
- yeast7g sachet dried yeast7g
- oilvegetable oiln/a
- flourplain flour450g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepork shoulder400g
- over cheese1 onion
- over cheesem lemon juice
- over cheesem American mustard
Keep exploring
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.