Making your own Flammkuchen

Preparing a Flammkuchen - step by step instructions

Do you want to conjure up the perfect fresh Flammkuchen? With our ready-prepared Flammkuchen bases, you can do this in a matter of minutes. This is how to do it:

Flammkuchen Weizen — 1. Having remove the separating paper, lay a dough base out on the preparation board

Flammkuchen mit Creme — 2. Cover with the cream mix (90-100g for an oval base), leaving a 1 cm gap around the edge

Flammkuchen Dinkel — 3. Now sprinkle the prepared ingredients evenly over the base and slide it into the oven.

Brauer-Fladen — 4. The Flammkuchen will be nice and crispy in just a few minutes. Serve on a wooden board and cut into manageable pieces.

The right foundation: thin Flammkuchen bases

The most important part of making a classic crispy Flammkuchen is having a good foundation – the thin Flammkuchen base. Our Flammkuchen dough pieces are made using a special hot press process, which makes them extremely thin. This results in wonderfully crispy and crunchy Flammkuchen.

Cooking a Flammkuchen - preparations

The first step is to switch on the oven so that it can reach the desired temperature. Next you should gather together all the necessary equipment and ingredients that you will use. If you want to make your own Flammkuchen cream mix, combine crème fraîche, cream cheese and/or quark in a 1:1(:1) ratio. If you use quark, stir it first with a spoon in order to get rid of any lumps. Season the cream mix carefully with salt, pepper and nutmeg or with our delicious seasoning blend . Set the cream mix aside for half an hour to allow it to infuse and then adjust with a little more if necessary. This will prevent the cream from being overly seasoned. Now cut all the ingredients that you want to use as the topping for your Flammkuchen into pieces that are small enough to cook through in a short time. Very solid vegetables, for example, should be cooked in advance as the Flammkuchen will only be baked for a few minutes.

To prepare it, lay the Flammkuchen base out on a board - ideally a preparation-board - having removed the separating paper. Be sure to allow time for frozen bases to defrost.

Topping Flammkuchen dough pieces

Now spread roughly 90g of the Flammkuchen cream mix with the spatula evenly across the Flammkuchen dough piece, leaving a gap of one to one and a half centimetres around the edge so the cream does not spill onto the Flammkuchen stone. If this burns, it will negatively affect the flavour of the Flammkuchen. It will also save you the effort of “burning off” the oven in order to clean it. Next, sprinkle the prepared ingredients, for example chopped onions and bacon, evenly over the cream mix, again leaving a gap around the edge. You could experiment with various ingredients - a wide range of vegetables, cheese, fish, meat and even fruit can work. Our recipes section may help you find inspiration.

Cooking a Flammkuchen: in a stone base oven (electric or wood-burning) or a convection oven

Various options are option to you for cooking a Flammkuchen. There are also several things to bear in mind depending on what type of oven you are using. Any kind of oven can be used in principle, from household ovens to electric stone base ovens to wood-burning ovens and even combi ovens. Or a truly authentic Flammkuchen experience, we recommend using a stone base oven.

Electric fire brick stone base ovens are available in our shop. Fire brick bases are able to absorb moisture from whatever is baking on them and then release it again. This is what creates the characteristic crispy texture.

The electric stone base oven should be preheated to 280 – 300°C, which will take between 20 and 30 minutes. The topped Flammkuchen is slid off the preparation board and into the oven with a gentle shake of the board. Depending on the topping, it will take three to five minutes to cook.

"The temperature inside a wood-burning oven should be 300°C. The Flammkuchen is inserted into the baking chamber using a preparation board or a peel. Using a wood-burning oven is the most original way of cooking Flammkuchen. As the wood burns, it gives the Flammkuchen a delicious smoky flavour. Given that the heat cannot be controlled very well, you should make sure not to leave the Flammkuchen in the oven for too long.

In a household oven, you can cook on a tray that you already possess or insert a Flammkuchen-stone , which should be placed on a rack in the oven. In either case, it is best to use the second rack up from the bottom. Pre-heat the oven to its maximum temperature (usually 250°C) on the top and bottom heat setting. To ensure that the stone can get up to temperature, it should be placed in the oven to heat up 30 minutes in advance. Slide the topped Flammkuchen (minus the separating paper!) on the pre-heated stone or the tray and let it bake for between five and seven minutes.

Serving a Flammkuchen

The best way to retrieve a cooked Flammkuchen from the oven is with a peel. Before serving, the fresh Flammkuchen is cut into six or eight manageable pieces and laid out on a Flammkuchen board. The wood of the Flammkuchen board retains the heat of the Flammkuchen, allowing it to stay warm for longer.

Now the only thing left for you to do is enjoy it!