Tarte Flambé - Basic Dough

French, German

What an amazing new pizza to make. This recipe makes enough dough for two 10 inch Tarte Flambé pies. In the Alsace cultural region, French and German restaurants compete for the best Flambé. 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 a 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 a 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 unique to Tarte Flambé.

7 Bake as directed in Tarte Flambe recipe.

servings  use metric
original recipe yield: 4 Servings
Notes Two 10-inch pizzas serve 4 people as a main dish. As an appetizer, two flambes can serve 8 people. It goes nicely with a green salad topped with a vinaigrette dressing. It gets even better with a cold hoppy beer or crisp white wine. The dough can also be made in rectangles rather than circles.

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