web analytics
Flammkuchen - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less


  • Filter
  • Time
  • Show
Clear All
new posts

  • Flammkuchen


    We received this delicious recipe from one of our customers and wanted to share this with our forum family.


    -Flammkuchen, or tarte flambee in French, is an Alastion / German pizza in which the normal tomato sauce is replaced with creme fraiche and the crust is made very thin to the point of being almost cracker like after cooking.

    Crème fraiche can be difficult to find and it is usually rather expensive then. It can however be made very easily, with a bit of preplanning. All that is needed is heavy whipping cream, preferably not ultrapasteurized, though it can be used in a pinch, and a souring agent such as buttermilk, sour cream or plain yogurt. Better than a pint can be made with a pint of heavy whipping cream and a quarter cup of the souring agent. Mix well a couple few days ahead of time and leave out in a covered container at room temperature. You may stir it a couple of times a day until it thickens to a consistency of yogurt. After refrigeration, it will thicken more. It keeps refrigerated a long time.

    Make the usual pizza dough but form it as thin as you without tearing it. Spread the crème fraishe over the dough as like a pizza. Cover with very thinly sliced white onions and thinly sliced smoked bacon that has been cubed. Salt and pepper to taste and cook like a pizza.

  • #2
    Re: Flammkuchen

    Sounds very interesting sweet, smoky salty and rich. Almost state fair food if you could deep fry it and put it on a stick it would be perfect.



    • #3
      Re: Flammkuchen

      Originally posted by mrchipster View Post
      Sounds very interesting sweet, smoky salty and rich. Almost state fair food if you could deep fry it and put it on a stick it would be perfect.

      Homer? Is that you?
      The English language was invented by people who couldnt spell.

      My Build.