Thick crust, crispy edges, and irresistible flavor—this Cuban pizza is a must-try!

If you haven’t tried Cuban pizza, you’re missing out on one of the most delicious hidden gems! Cuban pizza is absolutely my favorite—the crust is thick, fluffy, and the edges always bake up crispy and golden.

For me, Cuban pizza brings back childhood memories of summer trips to Cuba, playing all day with my cousins, and grabbing a slice before running around the neighborhood. It also reminds me of quiet maternity leave days, when I’d make this pizza for lunch almost every afternoon. It was one of my biggest pregnancy cravings!

The best part? This recipe is super easy and beginner-friendly. No stretching, folding, or complicated kneading involved. The dough only needs to rest for an hour, and the pizza bakes in just 15 minutes. If you’ve never made pizza dough from scratch, this is the perfect place to start.

INGREDIENTS

Here’s what you’ll need to make authentic Cuban pizza dough:

Flour
Sugar
Yeast
Warm water
Salt
Olive oil

As for toppings, my go-to combination is ham, pineapple, and onion, but you can mix and match! Pineapple on pizza is a hot take for some, but we love it in our house. 😛

HOW TO MAKE THIS CUBAN PIZZA DOUGH

To start, you’ll activate the yeast by mixing it with warm water and sugar. Be sure to check the temperature recommendations on your yeast packet—that part’s important! After letting it rest for 10 minutes, you should see some frothy bubbles forming on top. That’s how you know it’s ready to go.

In a separate bowl, you’ll combine flour, salt, and oil, then pour in the yeast mixture. Mix everything until a sticky dough forms. Next, add flour to a clean surface and knead the dough for about 5 minutes. Transfer the kneaded dough to a bowl. Cover and let the dough rest for an hour or until it has doubled in size.

Once the dough has rested, divide it in half and press each half into a greased pie pan or cast iron skillet. You want to make sure it reaches the edges—that’s part of what gives Cuban pizza its signature crust.

Now comes the best part: toppings. Traditional Cuban pizza has sauce that goes all the way to the edge, which creates those irresistible caramelized, crispy bits around the crust. I like to use a generous amount of tomato sauce and add ham, pineapple, onions, and melty cheese, but you can (and should!!) experiment.

Bake the pizzas in a preheated oven at 400°F for about 15 minutes. If you like your cheese extra golden and bubbly like I do, give it a quick broil for 2-4 minutes at the end. Let the pizza cool slightly before removing it from the pan.

Traditionally, Cuban pizza is folded in half like a taco and eaten by hand – think sandwich or taco. I prefer to slice mine like a regular pizza, but either way it’s delicious and nostalgic in the best way.

Give this recipe a try and let me know what toppings you choose. It’s simple, satisfying, and seriously addictive!