Along the lines mentioned by member wallman, my first suggestion is that you register and post your questions to the members of the PMQ Think Tank at http://thinktank.pmq.com/viewforum.php?f=6
. The people who post there are mainly professional pizza operators. They are unlikely to have much knowledge of Malta, but they may be able to help you with the business aspects of what you are proposing to do. As for different pizza styles, you might also want to take a look at the dough formulations in the PMQ Recipe Bank at http://www.pmq.com/Recipe-Bank/?additionalinfo=Pizza+Dough&areaname=&searchcustomdata=
I must confess that my knowledge of Malta is about zero, although I saw this morning that there is a lot of information on Malta at the wikipedia website, at http://en.wikipedia.org/wiki/Demographics_of_Malta
Since you presumably know the local conditions and the competition, and the products they are selling and at what price points, what I would give some thought to is what pizza demographic you plan to cater to. For example, is it basic inexpensive pizza for the masses or gourmet pizza for people who are willing and able to pay for gourmet pizzas? Second, is your present establishment and location consistent with the intended demographic, or will you have to make modifications and, if so, do you have sufficient capital for this purpose? Third, I would research what pizza ingredients and equipment are available for you to use, and from what sources and at what prices. Knowing the answers to these questions may help you zero in on what type of pizza you think you will be able to actually make and sell where you are. Fourth, if you can zero in on a potentially marketable pizza style, you will want to make up some test batches of dough and pizzas and have some of your existing customers or other neutral persons (which usually rules out friends and family) tell you whether they like what you have done and would be willing to pay for it if offered in your establishment. Sometimes there are good reasons why a particular product doesnít sellólike little or no demand. Itís possible that in your area that there is little or no demand for pizzas other than Italian style pizzas. If thatís the case, it becomes extremely difficult to create demand for a new product where it doesnít now exist. One of our members is currently making and selling NY style pizza in South China, where pizza is still somewhat of a novelty. However, the Chinese are very much into things that are American. The member is now thinking about adding other U.S. pizza styles to his product line.
As for your question about using wine in a dough, yes, it is possible to do so and I recall a couple of dough recipes, including one by Mario Batali, that use wine. However, I am hard pressed to see how that would be a major differentiator. I read about this stuff all the time and I am unaware of anyone commercially using wine in a dough recipe. Even if wine in a dough makes a better tasting pizza, pizza operators will not usually be willing to spend the money on wine to get that improvement. They wonít even do it for beer. Also, in the U.S., the regulators would take a dim view of putting any alcohol in dough, even if only for adults and even though the alcohol burns off during baking.