World · Style guide
Paper thin; yeast‑optional classic
Paper-thin Alsace/German slab: crème fraîche, onion, bacon-blister-hot, crisp bake.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 50% |
|---|---|
| Salt | 2% of flour |
| Oil | 3% |
| Sugar | 0% |
| Yeast (IDY) | 0.05% of flour |
| Total timeline | 6 h at 20°C |
| Bulk ferment | 1 h |
|---|---|
| Cold ferment | 0 h |
| Bench / ball proof | 5 h |
| Cold placement | balls |
Very thin opening; fermentation is primarily for relaxation.
Flammkuchen (tarte flambée) comes from Alsace and nearby regions. It’s ultra-thin dough baked very hot, often linked to bread ovens where a flatbread was tested for heat before loaves went in. The classic topping is a creamy base with onions and bacon. It’s usually minimally leavened for a crisp, cracker-like bite. Today, it’s a pub staple and a great fast-bake template.
The Flamkuchen preset in 8Bit.Pizza starts around 50% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Flamkuchen timeline is about 6 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
Best for ultra-thin, crisp bakes. Great for cream-based toppings (no tomato). Ideal for high heat and short bake times.