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4 recipes

Pizza cubanaThick street pizza

Havana's own pizza is nothing like a crisp Neapolitan one. Sold from house windows and tiny cafeterías along Calle 23 in Vedado and around the University of Havana, it is a thick, soft, bready round about the size of a side plate, spread with a sweetish tomato sauce and smothered in mild melted cheese right to the edge. Students fold it in half and eat it on a square of paper for lunch or a late snack. Cuban vendors use a local gouda-style cheese; traditional cheeses of this type may be made with animal rennet, so choose one labelled vegetarian (microbial rennet). Chef's tip: bake it in small oiled tins or a frying pan with an ovenproof handle, so the base fries a little in the oil and turns golden.

90 minCubanPizza
by KrazyBadal 0 views

Pizza al moldeThick pan pizza

Order "una grande de muzza" at a Corrientes Avenue pizzería and this is what lands on the metal stand: a tall, airy base baked in a round black tin, a thin layer of tomato sauce and so much mozzarella it spills over the edge and fries against the metal. Porteños eat it standing at the counter or at a Formica table, often with a wedge of fainá on top and a cold soda beside it, and at home it is Friday-night food the whole family agrees on. The crumb should be soft and bready like focaccia, the base crisp from the oiled tin. Most home cooks go wrong by loading the cheese on raw dough: by the time the base has baked the mozzarella has split into grease. Here the base is part-baked with its sauce first, the way pizzerías keep pre-pizzas ready, and the cheese only goes in for the last minutes. The mozzarella is usually made with animal rennet, so pick a vegetarian one if that matters to you. Chef's tip: let the dough rise a second time inside the oiled tin; that last proof is what gives the high, open edge.

145 minArgentinianPizza
by KrazyBadal 0 views

Pizza cancheraCheeseless thick tomato pizza

No cheese at all: that is the whole point of pizza canchera. Vendors walk the terraces at Buenos Aires football grounds with a wicker basket of these thick rectangles wrapped in paper, and the name comes from la cancha, the pitch. Because it is eaten at room temperature, the topping is a heavy, garlicky tomato paste, almost jammy, with dried oregano, a pinch of ají molido (crushed red chilli) and a good slick of olive oil; the base underneath is soft, a little oily and chewy, more focaccia than Neapolitan. Today it also turns up at kids' parties and on Sunday tables as a snack before the asado. Where people slip up is the sauce: a thin, watery sauce soaks the dough and turns it soggy by the time it has cooled, so the tomato has to be cooked down until a spoon leaves a trail. Chef's tip: cut it into squares only once it has cooled for 15 minutes; it will hold its shape like the slices sold in the stands.

145 minArgentinianPizzaVegan
by KrazyBadal 0 views

FugazzetaCheese-stuffed onion pizza

Fugazzeta is a Buenos Aires original from the pizzerias of the Corrientes and La Boca neighbourhoods, where Genoese immigrants' focaccia (fugazza) met mozzarella. A thick, soft pan dough is filled with a layer of mozzarella, sealed with a second layer of dough, then covered with a mound of thinly sliced onions and more cheese and baked until the onions are sweet and golden. It's a big, rich pizza to share. Use mozzarella made with vegetarian rennet. Chef's tip: salt the onions and squeeze them out before using; this keeps the pizza from going soggy.

55 minArgentinianPizza
by KrazyBadal 0 views