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Cuban peso pizzas
Jessica Brook · taste.com.au · 2013 · 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
450g
Water
—
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 oil—
- sauce tomatocan diced tomatoes400g
- flourm lemon juice—
- cheese othergrated cheddar50g
- cheese othergrated gouda cheese100g
- flourm caster sugar—
- yeast7g sachet dried yeast7g
- oilvegetable oil—
- flourplain flour450g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepork shoulder400g
- over cheese1 onion
- over cheesem American mustard