Tarte Flambe - Basic Dough

French, German

What an amazing new pizza to make. This recipe makes enough dough for two 10" Tarte Flambe. In the Alsace cultural region, French and German restaurants compete for the best Flambe. It all begins with a dough that makes a cracker-crisp crust. Begin at least 2 hours ahead before making the pizza.
1 cup lukewarm water
2 1/2 teaspoons active dry yeast
2 1/4 cups unbleached all-purpose flour
1 teaspoon salt
1 In large bowl, blend yeast, water and half the flour thoroughly. Let sit for 5 minutes.

2 Gradually stir in salt and remaining flour until thoroughly combined.

3 Dust board with flour. Turn dough onto board. Knead for 10 minutes. Add as little flour as necessary until dough becomes smooth and elastic.

4 Cover dough on board with a towel. Let rise for 1 hour.

5 Punch down dough, cover again to let rise for 1 more hour.

6 Divide dough into 2 balls. Knead each ball lightly. Roll out each one to a 10-inch circle, gather in a ball, then roll out into a slightly larger 10-inch circle. This second rolling produces an "air-cracker" dough quality unique to Tarte Flambe.

7 Bake as directed in Tarte Flambe recipe.

servings  use metric
original recipe yield: 4 Servings

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