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Cuban peso pizzas
Jessica Brook · taste.com.au · 2013 · Original
other (asserted)
Baker's percentages
Flour
450g
Water
0g
Hydration
—
Salt
—
Yeast
1.56%
Oil
—
Sauce
400g
Cheese
150g
Dough weight
457g
Process
Bake temp
446°F / 230°C
Bake time
6-6 min
Oven
home standard
Surface
stone
Ingredients (9)
- oilm vegetable oil18.4 each · 0g
- sauce tomatocan diced tomatoes400 each · 400g
- flourm lemon juice42 each · 0g
- cheese othergrated cheddar50 each · 50g
- cheese othergrated gouda cheese100 each · 100g
- flourm caster sugar20 each · 0g
- yeast7g sachet dried yeast7 each · 7g
- oilvegetable oil60 each · 0g
- flourplain flour450 each · 450g
Toppings (3)
- over cheesepork shoulder400g
- over cheese1 onion
- over cheesem American mustard