- Why didn't the dough rise?
- Old yeast or too hot water (killed the yeast). Warm water (max 105°F) is ideal.
Cuban Style Pulled Pork Pizza
While Cuban pizza crust is often thicker and softer, this version focuses on the flavor profile: savory, fatty slow-roasted pork meets sweet caramelized onions. Not classic Italian, but a winner in the comfort food category.
Ingredients
2 1/2
cups
All-Purpose or 00 Flour
3/4
cup
Warm Water
1
tsp
Active Dry Yeast
1
tsp
Salt
2/3
cup
Thick Tomato Sauce
7
oz
Pulled Pork (cooked)
1
whole
Sweet Onion (sliced)
5
oz
Mozzarella Cheese
1
tsp
Dried Oregano
1
tbsp
Olive Oil
Shopping List (0)
Equipment Needed
- Baking sheet or pizza stone
- Rolling pin
Allergen Information
Wheat
Milk
Instructions
1
✓
Dissolve yeast in warm water. Mix with flour and salt. Knead 10 mins until smooth.
Tip: Kneading develops the gluten net to hold gas. If under-kneaded, dough tears.
2
✓
Rise covered in warm spot for 1 hour.
Tip: Draft-free spots prevent temperature shock to yeast.
3
✓
Preheat oven to 450°F (230°C). Use stone if available.
Tip: Heat shock creates airy crust.
4
✓
Roll dough. Top with sauce, pork, thin onions, and cheese.
Tip: Don't overload or the center won't cook.
5
✓
Bake 12-15 minutes. Drizzle with oil and oregano.
Recipe FAQ
Ingredients
- 2 1/2 cups All-Purpose or 00 Flour
- 3/4 cup Warm Water
- 1 tsp Active Dry Yeast
- 1 tsp Salt
- 2/3 cup Thick Tomato Sauce
- 7 oz Pulled Pork (cooked)
- 1 whole Sweet Onion (sliced)
- 5 oz Mozzarella Cheese
- 1 tsp Dried Oregano
- 1 tbsp Olive Oil