Crispy Thin Sliced Pizza - German Flammkuchen Recipe!

Forget everything you know about traditional pizza night, because we're about to introduce you to a German delight that's even faster, crispier, and utterly delicious: Flammkuchen! Often called a thin sliced pizza or German flatbread, this culinary gem is a staple in Alsace and Southern Germany, known for its unbelievably thin, cracker-like crust and simple, yet incredibly flavorful toppings. If you're looking for a perfect pizza for dinner that’s quick, easy, and undeniably authentic, you've found it.
This recipe will guide you through making traditional Flammkuchen from scratch, ensuring that crispy, irresistible texture that makes it so unique. Whether you prefer it oven baked pizza style or are curious about achieving a wood fired pizza crispness at home, we’ve got you covered. We'll show you how to layer that luscious crème fraîche, savory bacon for pizza, and sweet onions to create a harmonious cheese and bacon pizza experience (even without the cheese!). Get ready to savor the authentic flavor of German Flammkuchen – crispy, traditional, and ready in under an hour!

Ingredients

• For the Dough:
• 1 ½ cups (180g) all-purpose flour, plus more for dusting
• ½ teaspoon (3g) salt
• ½ cup (120ml) lukewarm water
• 1 tablespoon (15ml) olive oil
• For the Topping:
• 1 cup (240g) crème fraîche (or full-fat sour cream, see notes)
• ½ teaspoon (2.5g) salt
• ¼ teaspoon (1g) black pepper
• 1 large (about 8 oz / 225g) yellow onion, very thinly sliced
• 6 oz (170g) smoked bacon (or Speck), cut into small lardons or thin strips
• Equipment:
  Large mixing bowl
  Rolling pin
  Baking sheet or pizza stone
  Parchment paper (optional, for easy transfer)
  Sharp knife or mandoline (for onions)

Directions

1. Make the Dough: In a large bowl, combine the flour and salt. Add the lukewarm water and olive oil. Mix with a spoon or your hands until a shaggy dough forms.
2. Knead and Rest: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic. It should be soft but not sticky. Form into a ball, lightly grease the bowl, return the dough, cover with a clean kitchen towel, and let it rest at room temperature for at least 20-30 minutes. This helps the gluten relax, making it easier to roll super thin.
3. Prepare Toppings: While the dough rests, prepare your toppings. In a small bowl, whisk together the crème fraîche, salt, and pepper until well combined. Set aside. Thinly slice the onion – a mandoline works great here for uniform, paper-thin slices. Cut your bacon into small pieces.
4. Preheat Oven & Roll Dough: Preheat your oven to 450°F (230°C) with a baking sheet or pizza stone inside. If using a pizza stone, let it preheat for at least 30 minutes. Divide the dough into two equal pieces. On a lightly floured surface, take one piece and roll it out as thinly as possible into an oblong or rectangular shape, about 1/16th of an inch thick. The thinner, the better for that authentic crispy crust! You should almost be able to see through it.
5. Assemble Flammkuchen: Carefully transfer the rolled-out dough to a piece of parchment paper (this makes transferring to the hot stone/sheet much easier). Evenly spread half of the seasoned crème fraîche mixture over the dough, leaving a small border around the edges. Distribute half of the thinly sliced onions and half of the bacon pieces over the crème fraîche.
6. Bake to Perfection: Carefully slide the Flammkuchen (with the parchment paper, if using) onto the preheated baking sheet or pizza stone. Bake for 8-12 minutes, or until the crust is golden brown and crispy, and the bacon is cooked through. Keep a close eye on it, as thin crusts cook quickly!
7. Serve Hot: Remove from the oven, let it cool for just a minute, then slice and serve immediately. Repeat with the second dough portion and remaining toppings.