Hessian-Style Pizza

Ingredients

In this Hessian adaptation of Detroit-style pizza, we incorporate traditional Hessian ingredients such as sauerkraut and Emmental cheese. These additions infuse the pizza with a distinct German flavor profile, making it a unique and delicious fusion of American and Hessian cuisines. We alse have the original recipe for Detroit-Style Pizza, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (120g) shredded Emmental cheese 1 cup (120g) shredded Emmental cheese
• 1 cup (120g) shredded Gouda cheese 1 cup (120g) shredded Gouda cheese
• 4 slices bacon, cooked and crumbled 4 slices bacon, cooked and crumbled
• 1 cup (230g) sauerkraut, drained and squeezed dry 1 cup (230g) sauerkraut, drained and squeezed dry
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 48g, 3g
• Protein: 16g
• Fiber: 3g
• Salt: 1.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour, or until doubled in size.
3. 3.
   Preheat the oven to 220°C (425°F). Grease a rectangular baking pan with olive oil.
4. 4.
   Punch down the dough and transfer it to the prepared baking pan. Press the dough evenly into the pan, covering the bottom and slightly up the sides.
5. 5.
   Spread the tomato sauce evenly over the dough. Sprinkle the shredded Emmental and Gouda cheeses on top.
6. 6.
   Scatter the crumbled bacon and sauerkraut over the cheese.
7. 7.
   Bake the pizza in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Emmental cheese — For best results, shred the Emmental cheese yourself instead of using pre-shredded cheese. This will ensure a better texture and flavor.
• Sauerkraut — Make sure to drain and squeeze the sauerkraut dry before using it as a topping. This will prevent the pizza from becoming too watery.

Tips & Tricks

• For a smokier flavor, you can use smoked bacon instead of regular bacon.
• If you prefer a spicier pizza, add a sprinkle of crushed red pepper flakes to the tomato sauce.
• Experiment with different combinations of cheeses, such as adding some grated Parmesan or Cheddar for extra flavor.
• Serve the pizza with a dollop of sour cream on top for a creamy and tangy twist.
• Leftover pizza can be reheated in a preheated oven at 180°C (350°F) for about 10 minutes.

Serving advice

Serve the Hessian-Style Pizza hot, straight from the oven. Cut it into squares or rectangles, as is traditional for Detroit-style pizza. This pizza pairs well with a fresh green salad on the side to balance the richness of the flavors.

Presentation advice

To showcase the unique Hessian twist, garnish the pizza with a sprinkle of fresh parsley. The vibrant green color adds a pop of freshness and enhances the visual appeal of the dish.