This "Pizza Germanica" recipe is a beautiful combination of my favorite pizza dough typical German ingredients like Sauerkraut, Bratwurst, Currywurst and mett.
Since pizza was invented in Napoli where it started with the simple but beautiful combination of toppings like mozzarella, tomato based sauce and fresh basil leaves to for the backbone of what we are calling Pizza Margherita today it has virtually conquered the world and apart from the other traditional pizzas like for example the "Four Seasons", "Regina ie: ham and mushrooms", "Marinara" and the pizza "Calzone" the combinations of pizzas with different kinds of toppings is virtually endless.
Having said this I noticed that I haven't found a pizza with typical German ingredients. Well as grew up in Germany and like to experiment and like my German cuisine I thought this to be a challenge and decided to create the "Pizza Germanica", a pizza that would combine the beauty of traditional Italian pizza dough and sauce with some hearty traditional German ingredients. After a short brainstorming session I decided to use Sauerkraut, Nürnberger Bratwürste, a coarse Bratwurst, a typical German currywurst sauce fresh raw Mett (raw pork mince) and raw onion rings as toppings for my German pizza. I know that this is surely an unusual combination but believe that the final result was worth it and will hopefully find its place in the hearts of many lovers of Pizza and German food.
Preparation time: 30 minutes
Cooking time: 13 minutes
Resting time of dough: 8 hours
Total time needed: at least 8 H 45 minutes
Grade of Difficulty: standard
- 500 gram / 1.1 pounds wheat flour (optional - Use brown bread wheat flour instead)
- 300 ml lukewarm water (It should ideally be chlorine free. So either use spring water or let your tap water stand open for 24 hours so the chlorine can evaporate)
- 1.5 tsp. ground sea salt
- 1.7 gram / 0.07 oz. dry yeast
How to prepare the pizza dough
- Add all ingredients to a large bowl and knead them for at least 20 minutes into a smooth and elastic dough. If you have use a electrical dough kneading machine alternatively share the kneading time with 2 or 3 other family members otherwise it might get really hard on your hands :-). Don't take shortcuts here it is really worth it
- Cover the dough ball with a moist cloth and let it stand at room temperature for 2 hours.
- Cut dough ball into 4 equally sized balls, cover them again with the damp cloth and let them rest for at least another 6 hours
- 400 gram / 14.1 oz. can of quality peeled Italian tomatoes. Ideally you should look out for San Marzano tomatoes that are grown at the slopes of Mount Vesuvius and that are regarded as the best tasting, canned tomatoes that could be used for pizza sauce. They are usually marked with the DOP stamp which is the certificate that they are from this region in the south of Italy. However as those tomatoes are really expensive and not easily available in many parts of the world you might want to go with another Italian peeled plum tomato instead. Just have a look at the bottom of your can to see the stamp that explains to you when the tomatoes have been harvested and processed,
- Secondly you will need 2 tsp. of ground sea salt
- 10 fresh leaves of sweet basil, finely chopped (optional - replace with oregano instead)
How to prepare traditional
- Open can and pore tomatoes into a flat bottomed glass bowl or stainless steel pot
- Add salt and basil leaves
- Use a potato masher and carefully mash the peeled tomatoes till there are only a few small lumps left in the sauce
- Use a whisk to mix the ingredients well
- Now pour the sauce into a sieve and let the excess moisture drain off into a storage container. Place the juice in the fridge for later use.
- Place the sauce in another tub and use for your pizza
- This recipe should yield enough sauce for 4 to 5 pizzas.
- Leftover sauce can be stored in the freezer for later use.
- Grated mozzarella cheese
- 3 tbsp. traditional pizza sauce
- 3 tbsp. German Currywurst sauce (you can find my recipe for the sauce here)
- 4 to 5 small Nürnberger Bratwürste
- 1 large coarse Bratwurst, cut into slices
- Mild wine sauerkraut to taste, (I used about 2 ounces / 60 grams)
- Fresh raw Mett, divided into small balls, ( I used about 3 ounces / 90 grams)
- 1 clove of garlic, finely chopped
- raw onion rings
- ground sea salt,
- freshly ground black pepper,
- freshly ground mild chili, (optional)
How to prepare
- Add pizza sauce, (not to much a good pizza shouldn't be soaked in sauce), over half of the rolled out pizza dough and the currywurst sauce over the other half
- sprinkle half the cheese over the dough
- place Bratwurst slices on top of the half that has been covered with currywurst sauce
- add Nürnberger Bratwürste and Sauerkraut to one half of the dough that has been covered with traditional pizza sauce and sprinkle the rest of the cheese liberally over the whole pizza
- Sprinkle garlic over the pizza, (optional)
- Bake in the preheated oven on the middle shelf at 250 degrees Celsius / 482 Fahrenheit for about 12 to 13 minutes. "Note - The hotter the oven the less time the pizza will need to bake
- Remove from oven
- Add Mett balls and raw onion rings to the other half of the dough that has been covered with traditional pizza sauce
- Season Mett liberally with salt, black pepper and chili and enjoy Pizza Germanica hot.
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