All Jelena Lozo Recipes
Discover a world of culinary inspiration, designed to help
you make the most of your Ooni pizza oven.
German Detroit-style Pizza: Currywurst
Detroit-style pizza (DSP) has been on the scene since its inception back in the 1940s with its distinctive shape, thick, fluffy base and crispy, golden cheese “frico” crust (for more about this style and other pan pizzas, read more here).
They say that imitation is the greatest form of flattery, and when it comes to Detroit-style pizza, this (very German) interpretation from chef and recipe developer Jelena Lozo (@der_kulinarische_donnerstag) is no exception.
The beloved star of this recipe, currywurst, is a sliced sausage dish usually covered in a spicy tomato sauce that’s become a German favourite for over 50 years.
Jelena puts her own spin on the sauce with a blend of tomatoes, curry powder, Tabasco, onions, honey and balsamic vinegar for an extra kick.
True to the original Detroit-style pizza which was baked in a blue steel industrial utility tray, Jelena bakes her pie in a Detroit-style pizza pan.
The curry sauce racing stripes over the cheese are a visual connection between Germany (birthplace of Mercedes-Benz) and Detroit (deemed the “automobile capital of the world” thanks to Henry Ford and the assembly line).
Want to try more twists on the classic Detroit-style pizzas?
Sesame Turkish Simit “Bagels”
Turkish simit is to Germany what bagels are to the U.S.: Delicious rings of dough that were initially imported into the country by immigrants and have since become hugely popular.
Although the exact date is unknown, simit may have been invented around the 1500s during the Ottoman Empire and is a beloved street food in Turkey, often eaten for breakfast or a snack.
Because of this growth, simit is both commonplace and beloved in Germany, and chef and recipe developer Jelena Lozo (@der_kulinarische_donnerstag) shares her tasty version with us.
Wonderfully crispy on the outside and soft and tender on the inside, these simit are lovely for breakfast, a midday snack, or as a side dish for a mezze (Mediterranean platter) with keftedes.
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