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The Flammkuchen originates from Elsass, Germany (now Alsace, France). We've put up the original recipe with crème fraîche, red onion and bacon.
This pizza is also known by its French name "Tarte flambée". Pizza makers in Germany used to use a small bit of their dough to check if the oven has reached the desired temperature.
They just added some ingredients as a topping, and voila! A new kind of pizza was created, recipe below:
MIX in a large bowl the lukewarm water with 7 grams of yeast. Stir well and let stand for about 5 minutes. Add the flour to the yeast mixture with a pinch of salt and olive oil. MIX together using your stand mixer.
You can mix by hand if you don't have a stand mixer, but this requires more effort. MIX for about 5 to 10 minutes until a dough forms. Drizzle some olive oil into another bowl, then place the dough into it.
Cover with a damp towel and let the dough rise for about 1.5 hours.
PRE-HEAT your oven to 250 degrees Celsius or 482 degrees Fahrenheit. GRAB the dough from the bowl and roll out until the dough is very, very thin. The thickness should not exceed 2 millimetres.
You can make about 2 large flammkuchen from this dough. PLACE the dough on a sheet of greaseproof paper. You can now add the topping.
Spread crème fraîche over the dough, but make sure to don't smear anything on the edges. The edges tend to curl up when baked, so toppings can burn more easily.
SLICE the red onion into half rings, or dice it. Whichever you prefer. Divide the diced bacon (or strips) over the two flammkuchen. Add salt and pepper to your preference.
Cook the flammkuchen for about 8 minutes in the oven, or until the pizza bottom lightly brown. If you're interested in a more detailed step-by-step way on how to make pizza dough, click on the image below: