Berliner

Name: Berliner
Cuisine: United States
Ingredients: 4 ounces (115 g) shredded low-moisture mozzarella; 2 ounces (55 g) knockwurst, sliced; 1 teaspoon olive oil, plus more for working the dough and finishing the pizza; 2 ounces (55 g) bratwurst, casings removed; 1 teaspoon olive oil, plus more for working the dough and finishing the pizza; ½ cup (115 g) puréed canned San Marzano tomatoes; ⅛ teaspoon garlic powder; Bench flour; 1 prepared Buckwheat Dough

Preparation info

Makes
one

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

With bratwurst and knockwurst, this recipe goes all-in on classically German flavors.

Ingredients

1 teaspoon olive oil, plus more for working the dough and finishing the pizza
2 ounces (55 g

Americas
Europe
United States
Germany
New York
Pizza
Gluten-free

Method

Set your oven rack in the middle position and place your baking steel on it. Preheat the oven to 550°F (285°C) for at least 45 minutes.
While the oven is preheating, heat the oil in a large sauté pan over mediu