Flammkuchen vs. Pizza: Differences and Recipe

They certainly have one thing in common: they are insanely delicious! The second commonality is that they both turn out best when we prepare them in a wood-fired oven. And that's where we come in. Because we are experts in wood-fired ovens. But first, the differences. 

At first glance, the difference is naturally in the dough; the pizza has a comparatively "thick" dough, while the Flammkuchen is paper-thin. Pizza is always made from a yeast dough with a low yeast content and a long resting period. Only this way can the dough mature and gain its elasticity. For Flammkuchen, an oil dough is made, consisting only of flour, water, oil, and salt. Of course, a yeast dough is also possible, but a French chef once told me it has to be an oil dough.

The toppings are placed raw on the dough in both cases. The classic pizza always consists of tomato sauce, herbs, and cheese plus ingredients to taste, ranging from simple salami to exclusive truffles. The original Alsatian Flammkuchen always consists of sour cream, bacon, and onion. There are also numerous variations for the Flammkuchen toppings. The sky's the limit, as long as the extremely thin dough can withstand the toppings.

And now for a major commonality: both doughs love an original wood-fired oven. Here, the secret lies in the high-quality chamotte floor, which can maintain the temperature up to 400 degrees for an extended period. Upon placing them in the oven, both doughs develop the characteristic bubbles. For the graceful browning of both the dough and the toppings, the temperature in the dome of the oven is crucial. In a high-quality wood-fired oven, like those offered by manufacturers such as Valoriani or Fontana, the temperature in the dome, thanks to patented air circulation systems, is always slightly above the floor temperature. Especially for Flammkuchen, this is the secret to success, as the toppings are flambéed in just a few seconds, so to speak.

Recipes for Flammkuchen Dough:

250 g flour
125 ml water
2 tbsp oil
Pinch of salt

And for the toppings: sour cream is a must. Everything else is up to the chef's taste. Here are some suggestions: autumn Flammkuchen with pear and Roquefort, traditional with bacon and onion, Italian with tomato and herbs, or Hessian style with "Handkäs" (a type of cheese) and onion.

Pizza dough recipes can be found on our website. And, of course, plenty of ovens that are excellent for preparing various baked goods like pizza, Flammkuchen, bread, as well as casseroles, meat dishes, and much more. If interested, it's best to schedule a consultation appointment at our showroom near Frankfurt am Main with us. We offer personal and comprehensive advice, and we provide comprehensive service even after the purchase.