Glenn Lindgren: What makes a Cuban pizza?
Jorge Castillo: I think you mean WHO makes a Cuban pizza.
Glenn Lindgren: No, what I mean is what makes a Cuban pizza different from the one you get from Pizza Hut? Is it the crust?
Jorge Castillo: The crust is doughier than American pizzas. It can be very chewy.
Glenn Lindgren: Is it the sauce?
Jorge Castillo: The sauce is similar, but it has a distinctly Cuban flavor. Maybe they use more onions and garlic. It's a heavier, more sensuous sauce.
Glenn Lindgren: Is it the cheese?
Jorge Castillo: Cuban pizzas are definitely cheesier. They use a blend of cheeses to give the pie a little more bite.
Glenn Lindgren: Is it the toppings?
Jorge Castillo: Well, you're not going to find picadillo, chorizo or plantain on a Domino's pizza!
Glenn Lindgren: The Cuban style of pizza was born in Havana in the 1950s, but perfected at several shops in the beach town of Varadero.
Raúl Musibay: Pizza in the Varadero style is the most popular in Miami.
Jorge Castillo: In Cuba, Gouda cheese was widely available and that's the cheese they used for pizza.
Glenn Lindgren: In Miami, most Cuban pizza places use a blend of half Gouda and half mozzarella.
Raúl Musibay: If you're not Cuban, Cuban pizza is a great change of pace from the pies you're probably used to getting.
Jorge Castillo: Miami has all of the big pizza chains: Godfather's, Pizza Hut, Domino's – but why come to Miami just to eat the same pizza you can get back in Milwaukee?