The Mystery of Miami’s Cuban Pizza, Revealed

New York has its own vogue, Chicago ‘s got the deep dish, and Miami ? Well, we excessively have a pizza that ‘s native to our land. We all know identical well that about everything that originates here has hispanic roots, and pizza pies are no exception. Without far bustle, we present to you the Cuban pizza. You ‘re thinking, What on earth is a Cuban pizza ? Do n’t Google it. You ‘ll good get a tide of restaurant links and improvised recipes that try to claim a pizza as Cuban by sprinkling black beans on top. This, friends, does not constitute a Cuban pizza. There ‘s nigh an article that distinctly describes what it is in clear terms. In order to solve our profound confusion, and the modern bewilderment that ‘s pestering you, we went straightaway to the holy place grail of the Cuban pie, Rey’s Pizza, to speak with Ramon Rodriguez who, in this city, continues to be the king of the Cuban pizza, as his jingle says. The world was destined for enormousness. At 19 he was running five restaurants in Cuba and at some point along the line, learned how to make pizza from an argentinian man before fleeing to America in the 80s. Itching to pave his own american ambition, he got himself a partner and bought out an methamphetamine cream storehouse on the corner of 24th and Flagler street, where his grotesque pizza castle now stands. A heated pizza war with an x partner, a brief cameo in Chuck Norris’ Invasion U.S.A. and nine locations across Miami late, it ‘s condom to say that Rodriguez knows his stuff when it comes to running a pizza conglomerate, all without speaking a parole of english.
While the dish frequents our city more than in any other, it did n’t actually originate here. Rodriguez believes that, like the perch of the world, the Italians introduced the dish to the Cubans, who added their own spin. What whirl is this precisely ? here ‘s your answer.

If we leave out the toppings, a Cuban pizza is not much unlike than a traditional American-Italian one. At the end of the day, it ‘s boodle, it ‘s sauce and it ‘s tall mallow. Where a Cuban pizza differs, then, is in the details of its ingredients. For starters, the dough is more plump, which is normally what any Cuban pizza aficionado will tell you. In Rodriguez ‘s case, it ‘s because he leaves it out longer than common to let it rise more. adjacent, he adds his secret ingredient : a specially-made sauce which, nowadays, is specifically imported from California to meet the high demands of his chain. We asked him if he ‘d let us in on the ingredients. He respectfully declined. now here ‘s where we actually start to see the difference. A Cuban pizza uses not one, but two different types of tall mallow : mozzarella and Gouda. At Rey ‘s Pizza, they pride themselves on using the best. While most average Joe pizza joints use mozzarella cheese made of part-skim milk, the mozzarella used at Rey ‘s is made with whole milk. Their post mozzarella is the reason why their pies have a greasy reflect to them.

You may be wondering how Gouda, an import from Holland, got thrown into the mix. In Cuba, before the whole ration system was put into locate, it was a very normally used tall mallow in multiple items, including the celebrated Cuban sandwich. At some point in history it got thrown onto pizza, thus differentiating the smasher enough to claim a different claim. The Gouda that Rey ‘s uses comes in a round, head sized engine block that ‘s immediately imported from Holland.

The final component that differentiates a Cuban pizza is the way it ‘s made. The toppings are n’t sprinkled above the pie as they traditionally are ; they ‘re baked into it. therefore, you ‘ll never suffer from drop bombed pepperoni or spill sausage because there ‘s a midst layer of cheese above that tightly holds it all together. The toppings used at Rey ‘s are ones you are companion with ; think ham, chorizo, pepperoni, pineapple, onions and mushrooms, although he does throw in some Cuban curveballs like picadillo ( earth beef ), bananas and shrimp. At other local anesthetic restaurants that serve the dish, like Polo Norte, you can find toppings like platanos maduros ( fried green plantains ) and lobster. All of these elements- thick boodle, a double overload of cheese, toppings baked into the pie- arrive together to make up what we know today as the Cuban pizza. While we ca n’t credit Rodriguez for bringing this dash of pie to the states, we can confidently accredit him for perfecting it. “ Anybody can say they make a Cuban pizza, ” says Raymond Jr., his son, “ but in our case it ‘s the ingredients we use. We ‘re a footfall above everyone else in that we use clear quality products. ” Imported Gouda from Holland, branded sauce and mozzarella, toppings made, not in-house, but by people who specialize in making them ? We would say indeed.

In fact, the demand for his pizza was so high at one luff that Ramon was forced to keep his placement open for 24 hours, he says, in fear that athirst customers who came by after closing, much in limousines, would break in and steal from his small but thriving Flagler venue. It ‘s this entrepreneurial intent, this compulsion to differentiate something sol dim-witted, so basic as a pizza by enhancing the quality of the ingredients, that Rodriguez has been able to help give America another version of pizza to call its own, evening though no one outside of Dade County knows it.
· All Coverage of Pizza Week 2014 [ EMIA ]
–Ashley Brozic

Rey’s Pizza