Classic Alsatian Flammkuchen V2

Preparation

• 1
  Dissolve the fresh yeast in 250 ml lukewarm water. Add the mixture to a food processor, add flour and soft butter, and knead on medium speed for about 8 minutes until a smooth dough forms.
• 2
  Lightly flour the work surface and form the dough into a ball. Wrap in cling film and let rest in the refrigerator for 1 hour. Then divide the rested dough into 4 equal pieces.
• 3
  Preheat the grill (or oven with pizza stone) to maximum temperature.
• 4
  In a bowl, stir Crème Fraîche until smooth with salt and a pinch of nutmeg. Peel the red onions and cut them, along with the bacon, into fine strips about 3 mm thick.
• 5
  On a floured surface, roll out each piece of dough very thinly (approx. 2 mm) into a rectangle. Place on baking paper, generously spread with the Crème Fraîche mixture, and evenly sprinkle with onions and bacon. Season with freshly ground pepper.
• 6
  Carefully slide the Flammkuchen from the baking paper onto the hot grill or pizza stone. Bake with the lid closed for approx. 3 minutes until the edge is crispy and the surface is lightly browned. Serve immediately hot.