Red Wagon Pizza Recipes

CUBAN PIZZA

Steps:

• For the pizza dough: Pour the flour, water and yeast into the bowl of a stand mixer and mix for 2 1/2 minutes. Scrape the bottom of the bowl and mix for another 2 1/2 minutes. Throw sea salt on top of the mixed dough; cover with plastic wrap and let rest for 30 minutes. Uncover and mix in 1-minute increments until the dough passes the "window test" to verify gluten development (see Cook's Note).
• Leave the dough in the mixing bowl. Cover and refrigerate until it doubles in size, about 2 hours.
• For the Cuban pork: Process the orange juice, white onion, garlic, lemon juice, lime juice, oregano, cumin, salt and pepper in a blender. Continue to blend, streaming in the oil. Transfer to a bowl and add the pork. Marinate overnight, refrigerated.
• Preheat the oven to 250 degrees F.
• Pour the pork and marinade into a Dutch oven and braise in the oven, covered, for 12 hours. Let meat rest, then shred.
• For the pickles: Slice cucumbers 1/4-inch thick. Place in a storage container along with the dill.
• Combine the vinegar, salt and turmeric in a medium saucepan. Make a sachet with the pepper, mustard seeds and garlic and add it to the saucepan. Bring to a boil, then remove the pan from heat. Add the ice and allow to cool fully before removing the sachet and pouring the liquid over the cucumbers. Make sure all ingredients are submerged in the brine and refrigerate. Let sit at least 24 hours before using.
• For the pizza: Preheat a wood-fired pizza oven to 750 degrees F or a regular oven to the highest it will go, 500 to 550 degrees F. Place a pizza stone in the regular oven, if you have one.
• Oil a 300-gram ball pizza dough (save the rest for another use) and stretch into a pizza round, then top with 100 grams Cuban pork. Top with shredded cheese and shaved ham.
• Bake, checking occasionally, until the crust is cooked through, about 8 minutes. Let cool 1 to 2 minutes.
• Stir together mayo and mustard in a bowl. Top pizza with pickles and Dijon mayo.