Traditional Flammkuchen

Flammkuchen, otherwise known as a tarte flambée or “flame cake,” is a Franco-German favorite, though which country invented it is hotly contested. Bakers in the Alsace region of northeastern France and southwestern Palatinate region of Germany supposedly tested the heat of their wood-burning ovens with thin pieces of dough. When the dough came out crisp, the ovens were ready to use (and with a topping of crème fraîche, the bakers were ready for a snack). Flammkuchen is now claimed by and enjoyed in both countries, and both make their own mouthwatering versions. 

Ooni ambassador and owner of Finland-based New York-style slice shop Slicemonger Jukka Salminen (@slicemonger) created this flammkuchen recipe in one of our ovens. Traditionally, this pie has a thin, crispy base that’s denser than regular pizza dough, and this version honors its flame-cooked roots and humble ingredients with crème fraîche, bacon lardons and onions. This pie is rich, tangy and sharp, and after a few bites, we’re sure you’ll be saying danke (or merci) for this fiery pizza goodness. 


Difficulty

Servings

1 pizza

Prep Time

1 hour

Cook Time

10 to 13 minutes

By Ooni HQ

Traditional Flammkuchen on a wooden chopping board cooked using a Flammkuchen recipe

Note

If you can’t find lardons in the supermarket, ask your butcher for slab bacon and slice it into batons at home.


For the dough

1. Dissolve the yeast in the warm water, stir and leave to activate.

2. In the bowl of your stand mixer, add the flour, salt, sugar, oil and yeast mix.

Mix on low speed until a smooth dough forms. If mixing by hand, knead the dough for 5 to 10 minutes.

3. Shape the dough into a ball, cover and leave to rise for 30 minutes.

For the toppings

1. Fry the lardons in a saucepan, cooking them slowly over medium heat until most of the fat has rendered out, about 2 minutes.

Stay vigilant, as you don't want them to get crispy.

2. Remove the lardons, set aside and keep the rendered fat in the pan to cook the onions.

Saute on medium-high heat for about 5 to 7 minutes, or until the onions are soft and somewhat translucent. Once cooked, set the onions aside to cool.

3. In a bowl, mix the crème fraîche, nutmeg, pinch of salt and ground pepper.

4. Fire up your pizza oven.

Aim for 570 ˚F (300 ˚C) on the stone baking board inside. You can check the temperature inside your Ooni oven quickly and easily using your infrared thermometer. You’re looking for a lower temperature than usual for this cook, since this hardens the dough for that signature flaky flammkuchen base.

5. Transfer your risen dough to a lightly floured work surface and begin rolling the dough into a thin oval shape with a rolling pin.

6. Top the base with 2 or 3 heaped tablespoons of the crème fraîche mixture and spread it evenly across the base with a spoon.

Add the cooked onions, lardons and a sprinkle of salt and pepper. If you want some greens, you can also add scallions, leeks, or chives at this point.

7. Transfer the pizza to your lightly floured peel, then launch it into your oven.

Cook for 3 to 4 minutes, making sure to turn the flammkuchen regularly (every 20 seconds).

8. Once the edges are crispy and golden brown, remove the flammkuchen from the oven.

Slice and serve right away for an unbeatable, satisfying crunch.

Ooni HQ

Make pizza. From wood-fired flavor to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

For the dough

For the toppings

  • Jacobsens Trapani Sea Salt (1.8lb)
    ½ teaspoon (3 grams) fine sea salt
  • 3 ½ ounces (100 grams) bacon lardons, cut into batons (¼-inch by 1-inch chunks)
  • ½ white onion, finely sliced
  • 3 tablespoons (45 grams) crème fraîche (or sour cream)
  • pinch freshly ground nutmeg
  • pinch freshly ground black pepper
  • scallions, leeks or chives, to garnish (optional)