Ingredients for the Dough

This recipe makes 6 to 8 dough balls (250–300g each). Scale it down if you want to make smaller portions.

• 1,000 g Tipo 00 or Tipo 0 — like Caputo Pizzeria or Caputo Nuvola
• 400 g active sourdough starter
• 600 ml cold water + 100 ml for reserve
• 28 g sea salt
• 1 teaspoon honey
• 20 ml olive oil

For the Toppings

• Crème fraîche or sour cream (mix with a little water to make it spreadable if too thick)
• Cheese like Gouda or similar yellow cheese — if you can find it, get "Alsatian winemakers' cheese"
• 1 red onion, thinly sliced
• 200 g smoked bacon or lardons
• Pinch of salt and freshly ground black pepper
• Nutmeg (optional)

Pro Tip: If you enjoy a more intense and rich flavor, use a red or blue mold cheese (I love Danablu) instead of Gouda. Also, Serrano or San Daniele ham is a fantastic substitute for bacon—keep in mind that you should add these types of ham after baking to let them develop their full flavor. For a Bulgarian-style tarte flambée, Elena pork leg or Bansko Starzec are definitely great alternatives.

Step-by-Step Instructions

Step 1: Preparing the Dough (Day 1)

1. Pour the flour into your spiral dough mixer (the RPM in this recipe refers to the Sunmix Easy6). Place it in the bowl so that one side is flour-free, and add the sourdough starter there. Mix on reverse speed for 2–3 minutes.
2. Switch to forward gear and set to 100 rpm. Slowly add 300 ml of water and wait until the flour absorbs the water. Gradually add the remaining 300 ml, increase the speed to 150 rpm, and knead for 5–7 minutes until the dough takes shape.
3. Check if the dough can absorb more water—if so, use the reserved 100 ml, adding it gradually in 20 ml increments until the desired hydration level. This depends on the flour, as you know.
4. Add the salt and continue kneading. After a total of 15 minutes, add the honey, and after another 2 minutes, the olive oil.
5. Increase the speed to 180 rpm. When the dough separates and looks like a scoop of ice cream, perform the windowpane test.
6. Once the test is successful, remove the dough (grease your hands with olive oil), place it in a container, and let it rest for 15 minutes.
7. Shape into a ball and refrigerate for 12 hours.

Step 2: Dough Management (Day 2)

After 12 hours, shape into smaller balls (250–300g), arrange them in a proofing box, and let them proof in a cool place for another 12–24 hours.

Step 3: Baking the Tarte Flambée (Day 3)

1. On baking day, let the dough proof at room temperature (18–20°C) for at least 2 hours (preferably 4–6).
2. Preheat your oven to at least 300°C and check the temperature of the stone—you know your oven best.
3. Use semolina to roll out the dough very thinly (about 2–3 mm) on a floured surface.
4. Spread a thin, even layer of crème fraîche, leaving a small border around the edges.
5. Distribute the cheese, bacon, and thinly sliced onion.
6. Season lightly with salt, pepper, and nutmeg if desired—keep in mind that bacon and cheese are already salty.
7. Transfer the tarte with a pizza peel into the oven.
8. Bake under supervision until the edges are crispy and slightly charred. In my Alfa Allegro wood-fired oven, it took about 180 seconds for the toppings to brown nicely.
9. Remove from the oven and serve immediately—hot and crispy.

Serving Suggestions

Tarte Flambée is typically served fresh from the oven, paired with a glass of Riesling or a crisp beer—preferably a regional craft beer from Hills, for example, MOMA fits perfectly 😊. It can be enjoyed as an appetizer or as a main course with a light green salad on the side. Perfect for the upcoming lettuce salad season here in Bulgaria 😊

Final Thoughts

Making sourdough Tarte Flambée involves a long fermentation process, but the result is a flavorful and distinctive dish. Traditional methods enhance the taste and texture, making the entire process completely worthwhile. This is a true classic dish that deserves to be prepared from time to time for family and friends.

Making Flammkuchen in the Alfa Allegro was a lot of fun. The oven is a real spectacle in the garden—the wood fire provides the characteristic heat that makes this dish so unique. The evenness in the Alfa Allegro's cooking chamber is incredible, and the rolling flame completes the baking result. Heating up to the right temperature takes about 30 minutes and is easily regulated by adding small logs.

Want to try this exceptional oven? Check out the Alfa Allegro on furnite.bg.

Try the recipe and tag us on Instagram and Facebook—let's see your results! 😊

Video Impressions

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