American Style Pizza in Albstadt, Germany

[dciolek]

Well, I couldn't help myself.  Had a 10 day trip to Germany planned for business, and decided to take an Airbnb apartment with a kitchen instead of a hotel so I could possibly make some Pizza!  I had the foresight to bring a bit of my sourdough starter in a vacuum sealed bag, a small kitchen by weight gram accurate scale and some homemade pizza sauce from the garden.  But how to fill in the rest of the requirements when I got there?

Being a mostly Neapolitan Pizza crust experimenter, I was fortunate enough to find a German brand of Tippo 00 flour seen in the photo at the local REWE but I had no pizza pans/cookie sheets, pizza stones or even cast iron pans in the rented apartment on which to cook my pies -- and the oven maxes out at 250C.  So I think I settled on maybe trying another style rather than fighting the conditions -- and I was able to score a Weber pizza stone at the local toom Baumarkt (hardware store), so maybe it would be worthy to do American Style pizza in Germany?   

Thinking the dough will be very different than my standard Neapolitan -- so I am opened up to adding oil, honey and milk (maybe) to work with what I have supplied in the apartment.  Was also fortunate to find some of the various necessary pizza ingredients (with German language names -- so cool) at the store, so I think I have the ingredients to pull it off.

Was also wondering if anyone had experience with using any German local milled Weizenmehl Type 1050 flour for pizza dough?  Looks like about a 12.1% protein (Eiweiss 12.1g/100g) content, so is in the gluten ballpark -- but am guessing that the fiber (Ballastoffe 5.2g/100g) content is a bit above the normal pizza dough flour.  Probably not quite whole wheat type -- but uncertain until I open and try it...

The starter is going strong after the long flight over the Atlantic and is ready for dough making business tomorrow.  Any thoughts/advice are welcome!

[dciolek]

Pizza Report from Germany:

Dough ended up my typical Neapolitan recipe (Tippo 00, 60% hydration, 3% salt - divided to 250 gram balls).

Oven was maxed out at 250C with pies baked on a Weber pizza stone for 9 minutes.

1) Buffalo Chicken Wing on homemade Cayenne Pepper Sauce
2) Eggplant Artichoke Caper Olive On Pesto
3) Traditional Margherita on garden tomato pizza sauce
4) Pepperoni Onion Mushroom on garden tomato pizza sauce

Dough was a 21hr RT ferment (9.5 hrs bulk rest balled) at 21.5C with 4.5% active sourdough starter (amount sized to meet target bake time the next day).

[dciolek]

America meets Germany meets Switzerland on a single slice of pizza (a.k.a. Pizza Fusion).

Kalbschnitzel (veal) w/Geschnetzeltes (mushroom, onion, cream, butter and spices with wine reduction) sauce on a Sourdough Weinzenmehl Type 1050 pizza crust.  Traditional pepperoni, onion, pepperoncini, olive w/garden tomato pizza sauce as a second pie just to make sure.

I amped up the hydration to 70% and added oil 3% and honey 1% to the Weizenmehl because of the higher fiber content.  Bad plan.  It was very wet to knead and difficult to open.  Required a lot of bench flour, so was hard to work with.  Loved the taste/outcome of the crust, but not worth the extra effort to handle/launch/bake on a stone.  Probably needed a pan or screen...

[Stryda]

Very late reply, but that's some pizza dedication right there!!
Pizzas look good with what you had available.
Sorry, I felt the post deserved a reply after that devotion