Traditional Flammkuchen

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1. 1

   Preheat your oven to 220°C (425°F). If you have a pizza stone, place it in the oven to heat up.

   Cirka 15 min

   Kockens tips: A very hot oven and preheated stone or baking sheet are key for a crispy crust.

2. 2

   In a large bowl, combine the flour, water, olive oil, salt, and yeast. Mix until a shaggy dough forms.

   Cirka 2 min

3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

   Cirka 7 min

   Kockens tips: The dough does not need to rise, so you can use it immediately.

4. 4

   Divide the dough into two equal portions. On a lightly floured surface, roll out each portion very thinly into a rectangle or oval shape, about 30x20 cm (12x8 inches).

   Cirka 5 min

   Kockens tips: Aim for a paper-thin crust to achieve the traditional Flammkuchen texture.

5. 5

   In a small bowl, combine the fromage blanc and crème fraîche, then season with black pepper.

   Cirka 1 min

6. 6

   Place one rolled-out dough on a piece of parchment paper. Spread half of the fromage blanc mixture evenly over the dough, leaving a small border.

   Cirka 1 min

7. 7

   Evenly distribute half of the thinly sliced yellow onion and bacon lardons over the cream mixture.

   Cirka 1 min

8. 8

   Carefully transfer the flammkuchen on the parchment paper to the preheated oven or pizza stone.

9. 9

   Bake for 10-15 minutes, or until the crust is golden brown and crispy, and the toppings are cooked through.

   Cirka 15 min

   Kockens tips: Keep an eye on it, as cooking time can vary based on oven and crust thickness.

10. 10

    Remove from the oven, slice into pieces, and serve immediately. Repeat with the remaining dough and toppings.

    Kockens tips: Flammkuchen is best enjoyed hot out of the oven.