the Sage Test Kitchen

Cuban Neapolitan-Style Pizza

Name: Cuban Neapolitan-Style Pizza
Cook time: 2100 s
Total time: 34200 s
Yield: Makes 4
Ingredients: 570 g bread flour or strong plain flour - plus extra for dusting; 2 tsp Coarse salt; 1 tsp instant dried yeast; 375 ml cold water; Semolina - to sprinkle; 500 g pork belly - thinly sliced; 1 tsp Coarse salt; 1 tbsp olive oil; 75 g unsalted butter; 75 g plain flour; 600 ml milk; 2 tbsp yellow mustard; 1 tbsp Dijon mustard; 1 tsp Coarse salt; 60 ml olive oil; 4 cloves garlic - crushed; ½ tsp Coarse salt; ¼ tsp freshly ground black pepper; 1 dried bay leaf; ½ tsp dried oregano; ¼ tsp ground cumin; 200 g shredded mozzarella cheese; 200 g thinly sliced ham; 300 g fior di latte - thinly sliced; 135 g Swiss cheese - finely grated; 4 large dill pickles - sliced lengthwise

Get yer Mambo on for this cheeky one! The Pizzaiolo brings expert heat control for a crisp wood fired style base and leopard spotted crust. A slick of tangy mustard sauce topped with roasted pork belly and Cuba’s garlic mojo, means a little kiss of Havana in every slice.

9 hrs 30 mins total time

35 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

570 g bread flour or strong plain flour
plus extra for dusting
2 tsp Coarse salt
1 tsp instant dried yeast
375 ml cold water
Semolina
to sprinkle

For the pork belly

500 g pork belly
thinly sliced
1 tsp Coarse salt
1 tbsp olive oil

For the mustard sauce

75 g unsalted butter
75 g plain flour
600 ml milk
2 tbsp yellow mustard
1 tbsp Dijon mustard
1 tsp Coarse salt

For the mojo

60 ml olive oil
4 cloves garlic
crushed
½ tsp Coarse salt
¼ tsp freshly ground black pepper
1 dried bay leaf
½ tsp dried oregano
¼ tsp ground cumin

For the pizza

200 g shredded mozzarella cheese
200 g thinly sliced ham
300 g fior di latte
thinly sliced
135 g Swiss cheese
finely grated
4 large dill pickles
sliced lengthwise

Instructions

1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
5An hour before cooking, remove the dough from the refrigerator. Meanwhile, cook the pork belly.
6To prepare the pork belly, place the pork in a roasting pan, sprinkle with salt and drizzle with oil. Cook in an oven preheated to 180°C, for 40 minutes or until cooked through, turning halfway through cooking. Remove from the oven, allow to cool, then cut into pieces. Meanwhile, continue to the next step.
7To make the mustard sauce, melt the butter in a medium saucepan over medium heat. Add the flour and stir to form a paste, continue stirring for 2 minutes to allow the flour to cook out. Gradually add the milk, whisking until smooth. Continue whisking until the mixture comes to a simmer. Stir in the mustards and salt. Remove from the heat, transfer to a heatproof bowl and allow to cool.
8To make the mojo, heat the olive oil in a small frying pan over medium heat. Add the garlic, salt, pepper, bay leaf, oregano and cumin and cook, stirring, for a few minutes, or until fragrant. Transfer to a heatproof bowl, remove and discard the bay leaf.
9About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 3 minutes on the Timer dial.
10Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
11For each pizza, leaving a small border, spread a quarter of the mustard sauce evenly over the dough. Scatter with 25g mozzarella, then top with a quarter each of the ham, fior di latte, pork belly, Swiss cheese and pickles. Finish with 25g mozzarella.
12Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted.
13Transfer to a cutting board and drizzle some of the mojo. Slice and serve.
Tip: Leftover mojo can be tossed with hot pasta or used as a dressing with steamed vegetables.