How To Make Flammkuchen aka German Pizza | Making Pizza At Home | Ooni Pizza Ovens

When you think of pizza, do you ever think of Germany? Probably not, but today our ambassador Jukka (@slicemonger) have made something special for you - signature german pizza "Flammkuchen", which literally means "flame cake". It has unique pizza characteristics such as incredibly thin, crisp, and blistered crust. Thin and crispy lovers - this one is for you! For full recipe follow here - bit.ly/39F9EBs
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[@juliusm.1753]

You gotta try the traditional one without yeast and oil tho! Just using AP or breadflour (100% in weight), Water (55%) and Salt (2%) and letting it sit on the counter for 1 hour (or in the fridge overnight). Its so easy but so damn delicious, especially with a high-power oven like your's. Also you traditionally do not pre-fry the onions and bacon, just cut them thin enough so that they cook in the oven. And you may consider using pancetta or something similarly tender but savoury. Also go easy on the amount of toppings, like half of the stuff you put on it is very much sufficient in my opinion. Also you may consider putting Emmentaler cheese and if you like some garlic(-oil) on top for tarte flambée gratinée, which is even more awesome. Great video tho

[@Oonihq]

Thanks for your suggestions Julius 🍕🤗 F.

[@shellybulwer-mcgill7897]

Thank you for your suggestion😊👍🏿

[@EbeneezerGumb]

This looks awesome. I've never heard of this in the USA, going to give it a try

[@Oonihq]

Enjoy! 🍕

[@WilkoVehreke]

What's the temperature on the stone?

[@kristiantapaninaho9776]

It’s also called Electrolux Assistent in some markets. en.wikipedia.org/wiki/Electrolux_Ankarsrum_Assistent It’s a unique looking design but similar to a spiral mixer in how it treats the dough. KitchenAids of the world are planetary mixers. I got to try Slicemonger’s dough a few weeks ago and can confirm it does a great job :)

[@conorgarland7050]

😍

[@davidconway2736]

Love that thin crust the pizza looks very moorish indeed

[@timkaiser8391]

pizza? FLAMMKUCHEN

[@WilkoVehreke]

Question: Why are you adding yeast to the dough? AFAIK traditionally it's not needed.

[@Oonihq]

Hey Wilko, thank you for your comment. There are quite a few takes on this recipe and we ended up choosing the one with the yeast option. Trust us, it taste delicious! 🤤🍕

[@udodrotleff3070]

Unfortunatly I can't get a decant "Flammkuchen" out of the Koda 16. What you want to achieve is ultimately a chrunchy stiff crust, meaning if you bake it, slice it and hold it in your hand it shouldn't bend much (or at all). This means it needs to bake from the bottom first and needs only a bit heat at the end for the top. My Koda produces way to much heat from the top (even in the lowest setting) and the temperature spread on the top of the stone is very uneaven. And on top it looses the necessary tempreature way to quickly if covered with a Flammkuchen, and since there is no way the apply additional heat to the bottom the results are really disappointing. So optically they look fine from the top but only the edges are baked a inch (going with the recommended 270°). Since I like my Pizza very similar I highly doubt it will work for me (I admit that I didn't tested with a Pizza). Luckily I'm able to return the Ooni. That beeing said I guess the oven would be perfect and way more versetail if the ratio between top heat and bottom heat could be adjusted somehow.

[@Oonihq]

We're sorry to hear that your Flammkuchen didn't turn out quite the way you expected, Udo! If you'd prefer the bottom to crisp up, what we'd recommend is turning your Koda 16 off completely to allow you to achieve that crispy result. After this, you can adjust your Gas Control Dial to optimal temperatures to cook the remainder of your Flammkuchen. If you are still struggling to achieve exceptional results with your Koda 16, kindly reach out to our Support Team at support.ooni.com for some additional pizza-making tips and tricks. We're always happy to help! 🍕

[@udodrotleff3070]

@@Oonihq I did that already. Heated the stone even higher than the proposed temperature to account for the temp. loss. Still the result wasn't as expected. The problem still is the stone itself doesn't store enough energy to start the baking process to the necessary degree, expecially in the middle. And even turning the flames on afterwards with the lowest setting didn't help. The Flammkuchen took to much heat on the outside and top. I think it's a general problem (at least for me) with these styles of oven. If you think about a proffesional pizzaoven with the massive stones they use for the buttom it's clear that the heat output is totally different. My assumption was that the cordierit stone would have enough heat output to do the same in the Ooni but it doesn't. Learning curve for me. Anyway I understand that there are many happy users which is fine for me, It just doesn't work for me since I wasn't able to produce a decent Flammkuchen.

[@iainwallington474]

I thought flammkuchen had no yeast ??

[@benbiedenkopf8623]

No yeast , man. No yeast

[@Grimbipunktde]

Great Video but you shouldnt use yeast...

[@deepikapragatianand9883]

For how many minutes we have to bake it??

[@Oonihq]

Hey there! You should aim to cook it at 518˚F (270˚C) for 2-3 minutes :) You can find the full recipe here: ooni.com/blogs/recipes/traditional-flammkuchen?

[@nickcpv]

What kind of mixer is that?

[@slicemonger5487]

It’s Ankarsrum

[@nickcpv]

Slicemonger Intriguing, it seems like a terrible design, but if you are using it to make a video, it must be good.

[@slicemonger5487]

Nicholas Alves it’s a classic Swedish design from 1940 and really good quality. Here’s some more info: en.m.wikipedia.org/wiki/Electrolux_Ankarsrum_Assistent

[@dimemonhat9256]

❤😂🎉

[@andystone6777]

it's from the german-french border region called "Elsass". More french than german but still the best freakin' "Pizza" I know :-)

[@danielbohlender5868]

Very nice video 😁 but content is not 100% right😁 Flammekuche or correct tarte flambee is a french dish 😋. It is from the region alsace, a historical departement with german speaking history🇨🇵

[@danielbohlender5868]

But to be honest: you can order it anywhere here in germany 😄

[@Oonihq]

Hello Daniel 🍕 Thanks for your feedback 😉 Our video specifies that this dish is a Franco-German favourite exactly for the reason you mentioned 🤗 Thanks the clarification!🍕

[@praline2x]

France got Alsace back after the treaty of Versailles. Hence why it's consider a german dish.

[@milw0ky]

flammekueche is from Alsace, then it's a French Pizza :)

[@steveriggs7708]

Alsace was a region of Germany until reign of Louis XIV

[@berenicerobert8827]

@@steveriggs7708 at the time, where flammekueche was created, Alsace was French. Here in Germany, it's considered as a French speciality. For me, it's a French-German pizza :)

[@Pistol-Starr]

Unfortunately no, the Alsatians are part of the German cultural area. And now we are all Europeans

[@samyheadshot]

​@@berenicerobert8827 no you are wrong its definetly not considered french here in germany

[@samyheadshot]

​@@Pistol-Starr dont forget france is called that because the frankish people, who were germans created the country.

[@GGysar]

As a German I have to say, that calling Flammkuchen pizza feels very wrong.

[@schmittjerome4819]

La tarte flambée est Alsacienne ! C'est normal comme un produit Alsacien est de loin de meilleur qualité que la bouffe Allemande.