One busy evening in Seattle, our manager of Culinary Operations, Bjoern Wassmuth, was stuck in a major traffic jam on his way home. He and his carpooling colleagues were not moving at all, so instead of sitting idly in the car, they went to a local pizza restaurant to wait for the traffic to ease. It was a charming mom-and-pop restaurant and according to Bjoern, it served some of the best pizza he’s ever had!
“It was real Italian pizza,” he said. What made it so delicious? The crust.
Always thinking about new dishes and recipes for the Seabourn ships, Bjoern asked the restaurant owner what kind of flour they used and turns out, it’s pizza flour all the way from Italy. So, he ordered a batch and did a pizza tasting at the test kitchen in Seabourn headquarters. Bjoern molded the dough, tossed it in the air and topped each pizza with a variety of tasty toppings – prosciutto, mushrooms, basil and more. The critical part of the process was knowing how much water to the flour.
“I played with the liquid content to get the crust just right,” Bjoern said. “Pizza flour from Europe is very different from American flour so it’s important to add the right amount of water to make the crust perfect.”
It certainly worked. Six pizzas later, the judges – which included several executives with a hearty appetite – were all smiles and gave two thumbs up to the delicious pizza.
It’s a good thing Bjoern was caught in the traffic jam that day. He discovered a new source for a key ingredient for one our most popular dishes onboard!