Flammkuchen, otherwise known as a ‘tarte flambee’ or ‘flame cake’ – is a Franco-German favourite, dating back to traditional wood-fired bakeries, who cooked hearty meals for their hard working citizens. Ambassador Jukka Salminen (@slicemonger) created this recipe in Ooni pizza ovens, honouring its flame-cooked roots and humble ingredients.
Stand mixer with dough hook
Makes 1 Flammkuchen pizza
For the Dough
7oz (200g) all purpose flour
3.5oz (100g) warm water
2 tbsp (30g) olive oil
½ tsp salt
½ tsp sugar
2.3g instant dried yeast
For the toppings
8.8oz (250g) creme fraiche
3.5oz (100g) bacon lardons
Half white onion, finely sliced
½ tsp salt
Pinch ground black pepper
Dissolve the yeast into the warm water and leave to activate.
In the bowl of your stand mixer, add the flour, salt, sugar, oil, and yeast mix. Mix on a low speed until a smooth dough forms (You can also knead the dough by hand for 5 to 10 minutes). Shape the dough into a ball, cover, and leave to rise for 30 minutes.
Fry the lardons and onions in a pan. Once cooked, set aside to cool. In a bowl, mix the creme fraiche, nutmeg, pinch of salt, and ground pepper.
Fire up your Ooni pizza oven. Aim for 518˚F (270˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. You’re looking for a lower temperature for this cook, as this hardens the dough for that signature flaky Flammkuchen base.
Transfer your risen dough to a lightly floured work surface and begin rolling the dough into a thin oval shape with your rolling pin.
Top the base with two or three heaped tablespoons of sauce and spread it evenly across the base with a spoon. Add the cooked onions, lardons, and a sprinkle of salt/pepper. If you fancy, you can also add scallions, leeks, or chives at this point.
Transfer the pizza to your peel, then launch it into your Ooni pizza oven. Cook for 2 to 3 minutes, making sure to turn the Flammkuchen regularly.
Once the edges are crispy and golden brown, remove the Flammkuchen from the oven. Slice, and serve right away for that unbeatable salty, creamy crunch.