I know from what members have posted on the forum before that it can be very challenging to make pizzas in Germany, either because of the limited flour choices, limited tomato choices, and ovens that may be much smaller than those in the U.S.
In your case, your 405 flour is equivalent to what we would call all-purpose flour in the U.S. If that is indeed the case, then using about 250 milliliters of water (250 grams) of water for 350 grams of flour yields a hydration ratio (the weight of water divided by the weight of flour) of about 71%. Unless your metric system for volumes in Germany is different from the standard metric system of measurement, the hydration ratio should be closer to 60% for the 405 flour, or 210 milliliters (200 grams) of water. You also indicate that you are using a cube of fresh yeast. As best I can tell from a Google search, a cube of fresh yeast in Germany weighs 42 grams. If that is correct and you are using the entire cube of fresh yeast, that would be far too much. For a same-day dough, I would think that 7 grams would be sufficient.
I agree with Chiguy that 60 minutes of fermentation is perhaps not long enough, although if you are using a full cube of yeast as discussed above, together with lukewarm water, you will get an extremely fast rise, maybe even within 60 minutes. If you want to use an overnight fermentation (e.g. 24 hours) in the refrigerator, that is also possible, in which event you can reduce the amount of yeast even more and use cool water.
One change you may want to consider from the baking perspective is to use a pizza stone, provided your oven is big enough to accommodate one. From the quantities mentioned above, I estimate that your recipe would produce enough dough to make about two 12-inch (roughly 29 cm.) pizzas. Maybe you have already seen this site, http://www.pizzastein.com
, but you will see that a 40 cm. x 30 cm. x 3 cm. stone is available in Germany. That would be a roughly 16" x 12" x 1" stone in the U.S. If you study the information available at the pizzastein website, you will also find recipes and other useful pizza making ideas. I would be careful, however, about using the amounts of water called for in the dough recipes because they seem far too high in my opinion.
I know that we have a few German members on the forum, so perhaps they can assist you and, if necessary, correct any misperceptions I may have on the subject.