dough For Flammkuchen and tarte flambee


1 kg. Tipo 00 flour (or all-purpose flour)

4 g. Dry yeast

600 g. Water

30 g. olive oil

20 g. salt


  1. In a mixing bowl add flour and dry yeast and mix together.
  2. Add water and oil.
  3. Mix in a food mixer at low speed until the dough comes together.
  4. Let the dough rest for 10 minutes.
  5. Add salt.
  6. Mix on medium speed for 10-15 minutes until the dough develops a smooth, satiny appearances and doesn’t break when stretched.
  7. Place the dough in a container and cover loosely with a lid or staniol (make sure that some air can come to the dough.
  8. Let the dough rest for 3-4 hours on the countertop.
  9. Divide the dough into weight pieces of 200 g.
  10. Now its time to form your dough balls – you should be able to form them without using extra flour.
  11. Shape your dough balls by taking the edge and pushing it into the center of the ball, you continue all the way round and repeat until you have a tight and even ball.
  12. Cower each dough ball with olive oil on the whole surface.
  13. You can store your dough balls in two ways. You can store them in a container with a lid or you can “bag” them. “Bagging” means that you put each dough ball in separate freezer bag.
  14. If you store the dough in a container – put them in a container that is big enough for you to have a space between your dough balls that is 1-2 cm. wide and cower with a lid.
  15. If you choose to “bag” your dough balls, then put each dough ball in separate freezer bags and twist the end of the bag into a pony tail and place the bag in a container so that the dough is on top of the pony tail. Do NOT make a knot on the bag.
  16. Leave the dough to rest on the countertop for 1-2 hours og up to 48 hours in the refrigerator before you make your pizza.