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?
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes more than 24 new photos of the prepared dishes.