Flammkuchen Recipe

• SwissBake® MORCOTE® 00 Pizza Flour – 1000 g 
• Water – 500g to 550g 
• Olive Oil – 40g 
• Fresh Yeast / Dry Yeast – 10g / 3g 
• Salt – 20g 
• Crème Fraîche – 60g to 70g 
• Onion (finely sliced) – 40g to 50g 
• Black Pepper / Nutmeg – to taste 
• Chives or Parsley – few sprigs  

In a spiral mixer, combine flour, yeast, and salt. Gradually incorporate water while mixing on 1st speed for 3 minutes. Add olive oil and mix on 2nd speed for 3–4 minutes until the dough becomes smooth, firm yet pliable. Final dough temperature should be 22°C to 24°C. Cover the dough and rest at ambient temperature for 20–30 minutes. Scale into 180g to 200g portions. Rest portions 5–10 minutes before rolling. Roll very thin (2–3 mm) into 28–30 cm rounds or rectangles. Place on trays dusted with semolina or flour. Bake directly on hot stone for a crisp, blistered base for 6–8 minutes at 270°C to 300°C in a deck or stone hearth oven.