One man's pizza is anothers flammeküche.

As any regular reader of this blog might guess, pizza has always been a  favorite for me. It can be interpreted in so many way. And its derivative names comes in so many different languages! Here's my own addition to those pies and names. This pie is an off shoot of two cultural mainstays; a marriage of sourdough Neapolitan pizza with Alsatian ingredients of a flammeküche, a pizza with no borders!

This will be going to Zorra 1 x umrühren for her pizza BBD 2 year anniversary, viel spaße!(Got to join in the fun, because pizza is fun, isn't it?)

Pizza Napoletana
Recipe adapted to sourdough from Verace Neopolitano style pizza

500g “00” caputo or A.P. flour
325g aqua (water)
20g sale  (salt)
3gr livieto (yeast)

Sourdough version: Based on 100% percent hydrated starter

376 g flour
201g Water
247g Levain
20g salt

Flammeküche topping:

Onions about 2 medium sliced

a couple of slice's of really good smoked bacon cut into small dice

a bay leaf, salt and pepper

2 Tablespoons of greek yogurt, a spoon of quark or fresh cheese, salt, pepper nutmeg.

Sweat onions in a pan with about a quater of a cup of water till softened and starting to get golden brown, add bacon and continue cooking with bay leaf, season and let cool.

mix the yougurt and fresh quark, season.

Cover the rolled out dough with yogurt and cheese mixture, spread cooled onion topping.

Bake in pre-heated oven @ 500 F till bottom and edges of pizza or flammeküche get a nice crusty brown look!

Drink with a good, no excellent beer, maybe an ale, IPA or lager?

Comments

[Alex]

Thanks for this informative and well written article. Though I have already found tones of info at http://www.pdfqueen.com the search engine on ebooks, your article was a real pleasure to read.

[zorra]

Thank you Jeremy for your entry! What a great idea to combine Italy and France.