FAQ - Fragen und Antworten

Minimum order value

There is no minimum order value at Flammkuchen24.

Track shipping status

You will automatically receive an email with a summary and confirmation of the items you have ordered immediately after placing your order. As soon as we have processed and dispatched the order, you will receive another email containing the shipping details. For orders that we send with UPS, you have option to track the status of your shipment using the tracking number. Please contact our customer services for inquiries about the status of shipments sent by refrigerated shipping.

Bookmarking items

Add items that you would like to buy to your shopping basket. These will be saved there until the order process is completed. You can add products to your wishlist by clicking on the heart symbol - you will need a customer account to do this.

Searching for a specific product

The search function offers a convenient way of finding your desired product. Both that item and corresponding ones will be displayed in the search results.

Payment options

We offer the following payment options: PayPal, amazonpay, MasterCard, SEPA, advance payment, buying on account

Item available soon

This product is currently not in stock but will be within just a few days, and will then be shipped to you directly.

Order shipping

We dispatch items on working days from Monday to Friday. We will send off your products as quickly as possible once we have received payment for your order. If an order is placed and paid for before 11am on a working day, items are usually dispatched the same day. Please allow 2 - 4 working days for delivery.

Flammkuchen baking time

Depending on the topping (quantity and type), a Flammkuchen will need between three and five minutes in a stone base oven at 280 to 300°C for it to become crispy. The Flammkuchen is ready to eat if you can lift it up with the peel and the base no longer sags. In a household oven, a Flammkuchen will need between five and eight minutes at 250°C to crisp up.

Flammkuchen preparation

Firstly, prepare all the ingredients that you want to use for the topping. Then spread the cream mix evenly over the Flammkuchen base. Make sure that you leave a good centimetre-wide gap around the edge. This avoids the cream spilling onto the stone or tray, where it can quickly burn. The cream mix and some of the topping can even be added to the Flammkuchen base a good 20 minutes before baking. Toppings with a high water content – such as tomatoes – should only be added just before baking, otherwise the dough will soften, stick to the stone and then tear.

How to achieve crispy Flammkuchen

A Flammkuchen will become nice and crispy if it is cooked at the recommended temperature of 280 to 300°C in a stone base oven for roughly three to five minutes. It is important not to add the cream mix and toppings more than 20-30 minutes before baking, otherwise too much moisture may seep into the dough, which can then stick to the stone and tear. Ingredients with a high water content (e.g. tomatoes) should therefore only be placed on the dough just before baking the Flammkuchen.

What do I need to make a Flammkuchen?

You will find useful equipment for preparing Flammkuchen in our online shop. Use a preparation board to prepare and spread the cream mix on your Flammkuchen, put it to one side on the Flammkuchen shelves to save space until it is time for baking and then use the same board to slide your creation into the pre-heated oven. The spatula is well suited to spreading the cream mix over the base, with its angled face allowing you to spread the cream quickly but evenly. Once the Flammkuchen has been cooked, it is best to use a peel to take the Flammkuchen out of the oven again. By the way, the Flammkuchen is ready when the dough no longer sags when you lift it up. Before you serve the Flammkuchen on an elegant birch wood board, use a rotary cutter to divide it into manageable pieces.

Preparing frozen Flammkuchen?

As a general rule we do not advise putting frozen Flammkuchen bases in the oven. The finished product will be much better if the dough piece has been gently defrosted beforehand. To do this, leave the pack in the fridge to defrost overnight or carefully remove individual bases and put them in the fridge to defrost. This allows the frozen water to spread evenly through the dough again; the dough relaxes and gives you the best possible finished product. If you need the base more urgently than this, carefully remove an individual dough piece, place it on the preparation board and allow it to defrost for a few minutes. Only then should you start topping your Flammkuchen.

Preparing a Flammkuchen

Both the ingredients (cream mix and topping) that are needed to create a Flammkuchen and the Flammkuchen itself can easily be prepared at home. The cream mix and some of the topping can even be added to the Flammkuchen base roughly 20 minutes before baking. Toppings with a high water content – such as tomatoes – should only be added to the Flammkuchen just before it goes in the oven, as the dough will otherwise become too soft and can stick to the stone or tray, causing it to tear.

Is the separating paper suitable to be used as baking parchment?

It usually works best to cook the Flammkuchen directly on the pizza stone. The paper would quickly turn brown in the stone base oven and could even catch fire in a wood-burning oven. The separating sheets are furthermore not solely made of paper and can scorch when exposed to high temperatures, which would negatively impact the taste of the Flammkuchen.

Optimal baking temperature

The recommended temperature in a stone base oven is between 280 and 300°C. If a household oven is being used, it should be set to the maximum possible temperature (usually 250°C). Allow the oven to warm up fully in advance.

Is there any yeast in Flammkuchen?

We do not use any yeast in our doughs. Flammkuchen dough without yeast is more digestible and results in a lighter and crispier finished product.

Serving fresh Flammkuchen in style

Serving boards (or rather Flammkuchen boards) designed specifically for this purpose are generally used to serve freshly cooked Flammkuchen. When gently warmed up in advance, the cooked Flammkuchen retain their heat for longer. You will find Flammkuchen boards made of birch wood in various shapes and sizes in our product range, which will match your selected size of Flammkuchen base perfectly.

Shelf life of Flammkuchen bases

When sent via ordinary shipping with UPS, the bases have a shelf life of roughly 10 days. We therefore recommend storing the bases in the fridge upon delivery and using them promptly or freezing them. Once the Flammkuchen bases have been frozen, they will have a shelf life of up to 12 months. Opened packets can be sealed and frozen in a resealable bag.

Flammkuchen toppings

A typical Alsatian Flammkuchen is topped with a cream mix, bacon and red onion. There are many more options to choose from, though. Toppings can be vegan or vegetarian, include meat or fish, and can be traditional or modern and unusual. There are no limits on your imagination and on your diners’ tastes. You can find some inspiration in our recipes section.

Organic certification

We have been certified as organic since 2009 and can therefore offer you fantastic quality organic wheat-flour bases. You can find them here: organic wheat flour Flammkuchen

Ingredients in our Flammkuchen bases

Our premium Flammkuchen bases are made using flour from the Alsace and selected ingredients. As a supporting member of SlowFood, it goes without saying that we do not include any preservatives or flavour enhancers. The ingredients for our Flammkuchen dough are:

Wheat Flammkuchen bases: Wheat flour, water, rapeseed oil, salt

Organic wheat Flammkuchen bases: Organic wheat flour, water, organic rapeseed oil, salt

Spelt-flour Flammkuchen bases: 100% spelt flour, water, rapeseed oil, salt (may contain traces of wheat).

Separating paper between the dough bases

The bases are kept separate from each other by a thin sheet of separating paper, which prevents them from sticking together and makes it easier to remove individual bases. Take the Flammkuchen base together with its sheet of paper out of the packet and then carefully peel off the paper. It must not be used as baking parchment.

Shipping for Flammkuchen bases

We only dispatch fresh ready-prepared dough with UPS. Upon receipt you can store the Flammkuchen bases in the fridge for a few days before using them, or alternatively freeze them which gives them a shelf life of up to 12 months.

Shipping method for Flammkuchen bases

We dispatch our Flammkuchen bases with UPS. Because the dough pieces we send are fresh, at room temperature they have a shelf life of up to 10 days from dispatch. After this point they should be used as soon as possible or frozen for long-term storage. We dispatch our ovens by refrigerated shipping.

Vegan Flammkuchen

All of the recipes for our Flammkuchen bases are suitable for vegans. They only contain flour, water, oil and salt. A good Flammkuchen dough does not need anything else. Whether the overall Flammkuchen is vegan will depend on the topping. If you use a vegan cream or tomato passata and vegan ingredients to garnish your Flammkuchen, it will be suitable for vegans.

Ingredients and allergens

We specify all the ingredients and allergens in the product description. You will also find the nutritional values per 100g here.

Are there gluten-free Flammkuchen bases?

All of the bases that we currently offer contain gluten. Neither the wheat-flour nor the spelt-flour bases are gluten-free.

Freezing Flammkuchen bases

Our Flammkuchen bases can easily be frozen to lengthen their shelf life. They store well for up to 12 months. If they are then gently defrosted in the fridge - ideally overnight - the high quality of the product will be retained. If you would like to freeze opened packs of Flammkuchen bases, we recommend our useful resealable bags.

Wafer-thin Flammkuchen bases

The thinner the dough is, the crispier the Flammkuchen will be, which is just how your diners will love them. Our Flammkuchen bases are made in a complex process involving hot presses. The result is unbeatably thin bases for a fantastically crispy Flammkuchen experience.

Flammkuchen bases vs. pizza bases

Pizza dough is made using yeast, whereas our Flammkuchen dough is not. The latter is also considerably thinner. Flammkuchen dough therefore does not rise, instead remaining wonderfully thin, light and crispy.

Flammkuchen dough with spelt flour

There are various types of Flammkuchen dough in our product portfolio. Alongside our premium wheat bases, we also offer Flammkuchen dough made with 100% spelt flour. These are available in the rustic shape (rectangular with irregular edges). Buy them now: Spelt-flour Flammkuchen bases

What sort of bacon is used in a typical Alsatian Flammkuchen?

A particularly good topping for a typical Alsatian style Flammkuchen is lightly smoked, mild bacon. Try and find bacon with a smoky flavour that is not overpowering because the smoked aroma will be greatly enhanced by the short but hot baking process in the Flammkuchen oven and the bacon can taste too intense and salty. This will also smother the aromas of the other ingredients. Ideally just experiment with which kind of bacon you or your guests prefer.

Flammkuchen toppings

The best thing about Flammkuchen is that there are no limits on what you can top them with. Fundamentally, if it tastes good, it works. The Alsatian classic is topped with white cream, bacon and red onions, but there is a multitude of possible alternatives. From fried, glazed or steamed vegetables to fried tofu, from meat or fruit to fish, shellfish and even cheese, it’s worth trying out whatever tastes good to you on a Flammkuchen. There are plenty of suggestions in our recipes section.

What amount of Flammkuchen cream is needed per Flammkuchen base?

"How much cream mix you will need depends on which Flammkuchen base you choose:

Oval 38 x 29 cm: approx. 90g cream

Round Ø 28.5 cm: approx. 80g cream

Rectangular 37 x 27 cm: approx. 100g cream

Rustic with irregular edges approx. 38 x 28 cm: approx. 100g cream

Midi 29 x 18.5 cm: approx. 45g cream"

What quantities must I allow for?

For an oval Flammkuchen, you should allow for 90-100g of cream mix, 70g of bacon and 40g of onions in half rings. If you want to create a Flammkuchen “Gratinée”, you will need an extra 40g of cheese per Flammkuchen base.

Making Flammkuchen cream

A Flammkuchen cream mix can be made at home without too much effort. The ideal ingredients to use are crème fraîche, sour cream and/or quark. The basic ingredients are stirred together and seasoned with salt, pepper and nutmeg or with our seasoning blend to create a delicious Flammkuchen cream mix. Here’s a tip for you: mix in a small amount of seasoning to begin with and allow it to infuse for half an hour. Then give it a good stir and taste the cream at this stage if necessary. This way, you will avoid overseasoning the cream.

Lactose-free Flammkuchen toppings

Flammkuchen can indeed be made without any lactose. You can buy lactose-free milk products in shops such as sour cream, crème fraîche and quark, which can be used to make a quick and easy yet tasty lactose-free Flammkuchen cream mix. This can be enhanced further by mixing in some of our seasoning blend. Add a few lactose-free ingredients as the topping (such as lactose-free cheese) and you will have a delicious, lactose-free Flammkuchen.

Vegan Flammkuchen toppings

The Flammkuchen dough pieces are made following a vegan recipe and can therefore be used to make vegan creations without limitations. Why not try out the popular Tarte Italienne, for example, topped with tomato sauce, grilled vegetables, pine nuts and rocket leaves. Pesto and other vegan sauces and spreads can also be used as the basis for Flammkuchen toppings. The only important thing is to make sure there is a high enough fat content for the Flammkuchen not to dry out and so that the spread combines well with the Flammkuchen dough. You will find further suggestions in our recipes section.

Alternatives to the Flammkuchen cream mix

A wide range of alternative ingredients can be used to make delicious Flammkuchen, ranging from tomato sauce to pesto to lactose-free creams and even vegan creams - it just depends on your creativity! Fundamentally, if it tastes good, it works. Just give it a try and see which flavours of crispy Flammkuchen your diners prefer. We regularly update our recipes section with new ideas and popular classics.

Alsatian Flammkuchen topping

A traditional Flammkuchen is topped with a lightly seasoned cream mix, bacon and red onion. We recommend that you use our “Café de Strasbourg” seasoning blend to enhance the cream mix.

Vegetarian Flammkuchen toppings

Delicious Flammkuchen can also be made with vegetarian ingredients. The recipe for each of our Flammkuchen bases is vegan. As far as the topping is concerned, you can give your creativity free rein. Any kind of vegetable, cheese, nuts or even fruit can be used as an alternative to the traditional Alsatian “bacon and onion” Flammkuchen. Our recipes section contains a few suggestions.

Looking after Flammkuchen boards properly

We recommend rubbing in a small drop of oil into the serving board before its first use. This prevents germs from penetrating deep into the wood and thickens the surface of the wooden board. Repeat the oiling process regularly to increase the durability of the board. Our birch wood Flammkuchen boards can then be cleaned in a commercial dishwasher.

Dividing Flammkuchen into pieces

A Flammkuchen is traditionally cut into several manageable pieces before serving. This means it can easily be enjoyed by one person, or shared among several. We recommend our rotary cutter for dividing the Flammkuchen into manageable pieces. The sharp, stainless steel blade cuts with ease through the crispy cooked Flammkuchen.

Spreading the cream evenly across the Flammkuchen base

Our spatula makes spreading the cream across the Flammkuchen base hugely easier. In just a few sweeps of the spatula, your Flammkuchen will have an even covering of cream. Serve out 90 to 100g of Flammkuchen cream mix onto the dough base with a spoon and then use the spatula to spread it out evenly.

Serve a Flammkuchen the classic way

Flammkuchen are traditionally served on wooden boards. This is the best way of keeping them warm. In our shop you will find Flammkuchen boards made of multiplex birch wood in a range of sizes. A more affordable and somewhat more rustic alternative are our preparation boards.

Peel for Flammkuchen

Our peel makes it very easy to take a cooked Flammkuchen out of the oven. Slide the peel all the way under the middle of the Flammkuchen and lift it up. If it no longer sags down at the sides but remains nice and rigid and has a lovely golden-brown colour, it is perfectly cooked. You can now cut the Flammkuchen up into manageable pieces on the Flammkuchen board and enjoy it. With an overall length of 72 cm, the peel is easy to handle and suitable even for smaller kitchens.

Using a Flammkuchen stone correctly

Fire brick pizza stones allow the user to create the perfect Flammkuchen in an household oven. Place it in your household oven and leave it to heat up to 250°C. Then slide the topped Flammkuchen onto the stone and give it 4-6 minutes in the oven to become crispy. The Flammkuchen stone is also suitable for use on kettle grills.

The right way to prepare Flammkuchen for baking

Flammkuchen is a dish that can be prepared quickly and easily with appropriate equipment and the right ingredients. All that you need for a classic Flammkuchen is a top quality dough base, a good cream mix and tasty toppings. To prepare one, take a Flammkuchen base out of the packet, remove the separating paper and place it on a preparation board. Next, apply a layer of cream mix. It is important to leave a small bare margin so that the cream does not spill onto the pizza stone or oven tray and dirty it. The Flammkuchen should then be garnished evenly but not excessively with your prepared ingredients. Vegetables that take a long time to cook should be cooked in advance, for example. Now the topped Flammkuchen is slid with a gentle shaking motion from the preparation board onto a pre-heated pizza stone or a baking tray. After 3-5 minutes, depending on the oven and the temperature, the Flammkuchen will be ready to be taken out again with an oven peel. The peel can also be used to test whether the Flammkuchen is ready yet: when it no longer sags down around the sides of the peel but remains nice and rigid and has a lovely golden-brown colour, it is perfectly cooked. Now cut the Flammkuchen up into manageable pieces on the Flammkuchen board and tuck in!

What is a Flammkuchen preparation board needed for?

A preparation board is used for coating and adding toppings to Flammkuchen. They can then be used to slide the prepared dough into the oven without changing boards. With a couple of quick shakes back and forth, the Flammkuchen slides onto the stone and the preparation board is pulled back out of the oven. We recommend preparing your Flammkuchen directly on the preparation board and cutting up the cooked Flammkuchen on it too.

Flammkuchen shelves

Our Flammkuchen shelves are ideally suited to preparing and storing Flammkuchen, while saving space. They are also mobile enough to be used at catering events and for other such purposes. The shelves can likewise be used to dry your boards after they have been washed. In addition to serving boards, the Flammkuchen shelves can be used to store the thinner preparation boards and other chopping boards.

Cleaning Flammkuchen boards

Our birch wood Flammkuchen boards can simply be washed in your commercial dishwasher. We advise that you apply a thin coat of oil before first using a board and at regular intervals in order to seal the outer surface. Household dishwashers are not suitable for cleaning the boards, however, because the wood can swell during the longer washing process.

Preparing a Flammkuchen

Both the ingredients (cream mix and topping) that are needed to create a Flammkuchen and the Flammkuchen itself can easily be prepared at home. The cream mix and some of the topping can even be added to the Flammkuchen base roughly 20 minutes before baking. Toppings with a high water content – such as tomatoes – should only be added to the Flammkuchen just before it goes in the oven, as the dough will otherwise become too soft and can stick to the stone or tray, causing it to tear.

Do the serving boards come in different shapes?

We have a serving board to match every shape of Flammkuchen that we offer. Our birch wood Flammkuchen boards are available in the oval, round, rectangular and Midi shapes.

Temperature of the ovens

Depending on the power supply, the ovens can reach a temperature of anywhere up to 450°C. The recommended cooking temperature for Flammkuchen is between 280 and 300°C. Depending on the topping, at this temperature the Flammkuchen will require between two and five minutes in the oven to become crispy and golden.

Power connection for an electric oven

We offer ovens with a 230 V connection. Which oven you choose depends on how many Flammkuchen you want to cook simultaneously and the specific requirements in your premises. For small restaurants with limited space or restaurants in which the oven is used in the bar area, we recommend our ovens that can be plugged into a common household plug socket (AC). We are happy to advise you about which product will best suit your needs.

Flammkuchen oven with a power plug

The 230 V ovens are delivered with a plug.

Using a pizza stone correctly

The best way of ensuring a crispy Flammkuchen is to cook it on a fire brick pizza stone. All of our ovens are fitted with pizza stones, but you can also buy them individually in our shop and use them in a household oven or on a barbecue. The stone should be properly heated up before cooking on it. Before its first use, this should be done as slowly as possible by gradually increasing the temperature. Then prepare your Flammkuchen on a preparation board. Slide it off the preparation board onto the stone, remove the board and leave the Flammkuchen to cook. Make sure that none of the cream or toppings slip onto the stone and burn, which could cause permanent stains and unpleasant smells. The Flammkuchen is ready once the base turns golden brown and remains rigid when you pick it up. If black flecks form on the stones over time as a result of spilt Flammkuchen toppings, you should do the following: once you have finished cooking with it, leave the Flammkuchen oven on at its highest setting for around an hour. This will burn off any residues and the stones will be largely clean once again. Allow the oven and the stone to cool overnight and then sweep out with a clean brush or vacuum them. It is vital that the stones are never cleaned with water as they absorb moisture and may crack while heating up as the water expands.

Pre-heating a stone base oven

You will achieve the best and most even baking results if you allow the stone to heat up slowly to the required temperature over a period of roughly 30 minutes. The stone should at the very least be pre-heated up to baking temperature for a minimum of 15 minutes.

Setting up a new Flammkuchen oven correctly

Once the oven has been unpacked, please remove all of the film sheets that are required during the production process from the device. Next the oven should be placed on a non-combustible working surface and levelled by using a spirit level and adjusting the round feet. This is important in making sure that your Flammkuchen bake evenly.

Preparing a new oven for its first use

Once you have unpacked your new oven, all of the film sheets that are required during the production process must be removed from the device. Next the Flammkuchen oven should be placed on a non-combustible working surface and levelled by using a spirit level and adjusting the round feet. This is important in ensuring that your Flammkuchen bake evenly.Remove any dust that may have settled on the device, then carefully take the pizza stones out and brush or vacuum them. Please note that the stones must never be cleaned with water – doing so may result in them breaking during the next baking process. Before cooking with it for the first time, the oven and stones must be burned in. This is done in several steps. First, switch the oven to the upper and lower heat setting at 100°C and open the oven doors roughly every five minutes so that all of the moisture inside can evaporate. This process should take around an hour to complete. Increase the temperature to 150°C and leave it for around 30 minutes, then repeat this at 225°C. This will accustom the stones to heat and burn off any residues from the manufacturing process. The oven is now operational. For the following rounds of cooking, the oven can always be heated up directly to the desired temperature, but it is still recommended to increase the temperature gradually up to the required 280 - 300°C over a period of 30 minutes. Once it has been heated up fully for the first time, we recommend that you bake a few Flammkuchen bases without toppings in case the latter slips off and sticks to the stone. After this, the oven is completely ready to use.

Oven shipping

Delivery by freight forwarder is the safest form of shipping. If desired, the driver can also contact the customer an hour before attempting delivery to ensure complete security when the delivery is made. Due to the quantity of shipments that we send by refrigerated shipping, we can offer you a comparable price for a conventional delivery.

Is an extractor hood necessary for cooking Flammkuchen?

By itself, a Flammkuchen will not create any significant amount of smoke while it cooks. Smoke will only be generated if ingredients spill onto the pizza stone and burn. It is therefore not particularly necessary to install a cooker hood. If you are working in proximity to a bar area, on the other hand, it can be advisable to have a hood because it can improve the air in a space overall.

Flammkuchen from the oven

The ideal oven for making Flammkuchen is one with a fire brick base. Whether this is heated electronically or with wood is determined by the situation in your premises or home and your preference. Irrespective of the type of heating, stone base ovens reach the high temperatures that are ideal for baking Flammkuchen, specifically between 280 and 300°C. Good results can also be achieved in household ovens if a Flammkuchen or pizza stone or even a conventional oven tray is used. The recommended baking temperature is 250°C or higher.

Does a Flammkuchen produce smoke as it cooks?

The Flammkuchen itself will produce barely any smoke while it cooks. Wherever possible you should avoid spilling the toppings onto the pizza stone. These will burn, which can produce considerably more smoke.

Spare parts for Flammkuchen ovens

It may happen that you require a replacement part for your oven. The most common of these is spare bulbs. From time to time, a new thermostat, rocker switch or rotary knob may be required. Due to damage during transportation to event locations or due to improper cleaning (please note: the ovens must not be cleaned with water), the fire brick pizza stones may incur damage and need replacing. In rare cases the need may arise to replace the doors or the handles. Even more rarely, a new heating coil may be required. Replacement parts for each component of the Flammkuchen ovens can be acquired. Please get in touch if you require any assistance.

Cleaning a stone base oven correctly

With careful handling, Flammkuchen ovens require very little cleaning. Over time, black flecks can form on the pizza stones where Flammkuchen toppings slip off the base and burn. This is completely normal and no cause for concern. So-called “burning off” will ensure that the stones end up clean again and the pores are not blocked. To do this, leave the Flammkuchen oven on at its highest setting (350 - 450°C depending on the model) for around an hour after you have finished cooking with it. This will burn off any residues and the stones will be largely clean once again. Switch the oven off after roughly one hour and leave it to cool down overnight. The following morning, use a hand brush that you reserve solely for this purpose to sweep out the oven. Once this is done, the pizza stone oven is ready to be used again. The outer surfaces, with the exception of the control panel, are made entirely of stainless steel and can therefore be cleaned with water or an appropriate cleaning agent. The important thing is never to clean the pizza stones with water, as this can cause them to crack as they heat up.

How to cook Flammkuchen in a household oven

Good Flammkuchen can certainly be prepared at home in your household oven. There are two main options open to you: either you cook the Flammkuchen on a conventional oven tray, or you bake it on a Flammkuchen stone. This conducts heat better than the tray and draws the liquid present in the dough out to create a crispier end product. The same technique should be used for both versions: place the tray or the Flammkuchen stone on the middle or second lowest shelf of a cold oven and then heat the oven up to its highest setting (approx. 250°C). Once it reaches this temperature, the baking tray can be used immediately, but the pizza stone should be allowed to heat up further for another ten to fifteen minutes. Now cook the Flammkuchen without any baking parchment for five to eight minutes until it turns golden brown. The Flammkuchen is ready if the base remains rigid when you pick it up.

Stacking multiple Flammkuchen ovens

The small 230 V Flammkuchen ovens in particular are suitable for stacking. Be sure to place a fire-proof board between the ovens so that the feet of the upper oven are not damaged. Due to the low height of the Alsace 2 ovens of 35 cm (without feet), it is still completely safe to use two of the devices stacked on top of each other.

Flammkuchen parties

Are you looking for a fantastic yet relaxed catering option for a company party, an anniversary, a birthday party or a club celebration? Have you thought about Flammkuchen? These can be organised for any number of guests and with such a wide selection of toppings that there is bound to be something for everyone. You can also organise it is a proper event. The simple preparation is great fun for both adults and children. At children’s birthday parties, Flammkuchen are a great opportunity for getting the children involved in preparing the Flammkuchen. We have gathered together all the equipment you will need for various group sizes in our Flammkuchen party sets.

The benefits of a starter pack

Using our many years of experience, we have devised our starter sets to make sure you will be well set whatever your intentions where Flammkuchen are concerned.

Basic equipment with and without an oven

In our starter packs section you will find sets both with and without Flammkuchen ovens. This allows you to choose the product that best suits your needs. If you already have a stone base oven, for example, or would prefer to make the Flammkuchen in a household oven, one of our starter sets without an oven will be sufficient. If you intend to incorporate Flammkuchen into your menu or hold regular Flammkuchen events, one of our starter sets that includes a Flammkuchen oven (various sizes are available) will be more appropriate for you.

Basic equipment for restaurants

If you would like to offer your diners Flammkuchen in the future, we recommend one of our starter packs with an oven. Depending on the quantity you will have demand for, you can choose between a fire brick stone base oven for 2 or 4 Flammkuchen. Each set also contains all of the equipment that you will need for preparation, plus serving boards for your Flammkuchen. Of course, our thin Flammkuchen dough in your preferred size and with your requested type of flour is also included. We are happy to assist you with any questions you may have about running a Flammkuchen restaurant - please get in touch!

Is there a basic set of equipment for Flammkuchen bakers?

In order to make introducing Flammkuchen to your restaurant or bistro a success, we have various packs both with and without ovens in our range that will make this introduction easier. You can choose, for example, between our different starter sets that contain both prepared Flammkuchen bases and boards in the corresponding shape as well as useful pieces of equipment for preparing Flammkuchen. You will also find that we offer packs for Flammkuchen parties at home.

By what means are the dough bases shipped?

We dispatch our Flammkuchen bases with UPS. If you require the products at short notice, you can also select the UPS Saver express delivery option. The ovens are shipped by freight forwarder.

Tracking a shipment

As soon as a shipment is dispatched with UPS, we will send a shipment number (tracking ID) to the email address specified in your customer account. Simply clicking on it will direct you to the appropriate page of the UPS website, where you will be able to view the status of your shipment. Please contact us if your order is sent by refrigerated shipping in order to inquire about the status of the shipment.

Calculating shipping costs

The shipping costs for a delivery with UPS depend on the weight of the items. A summary can be found at: https://www.flammkuchen24.de/Versandkosten. The cost of refrigerated shipping is also calculated based on the weight of the items ordered.

Packaging

The components of your order will be combined in as few individual packages as possible. We select the cardboard boxes that will best protect your order from damage. Should the package still arrive with damage, please be sure to make a note of this upon delivery.

Delivery time

Orders placed before 11am on a working day will usually be dispatched (providing payment has been received) on the same day. The delivery period for England, Scotland Wales and Northern Ireland is two to four working days.

Shipping for Flammkuchen bases

We only dispatch fresh ready-prepared dough with UPS. Upon receipt you can store the Flammkuchen bases in the fridge for a few days before using them, or alternatively freeze them which gives them a shelf life of up to 12 months.

Oven shipping

Delivery by freight forwarder is the safest form of shipping. If desired, the driver can also contact the customer an hour before attempting delivery to ensure complete security when the delivery is made. Due to the quantity of shipments that we send by refrigerated shipping, we can offer you a comparable price for a conventional delivery.

Unrefrigerated shipping in summer

Orders of Flammkuchen bases can be shipped with UPS in summer with no issues at all because there are no perishable ingredients in the Flammkuchen dough pieces. They only contain the respective type of flour, water, rapeseed oil and salt. From the day of shipping our Flammkuchen doughs have a shelf life of ten days at room temperature. Shipments usually take two to three days to arrive, so there will not be any problems with shelf life - even at the height of summer. Upon receipt the Flammkuchen bases should be stored in the fridge and used within a few days or frozen, which gives them a shelf life of up to 12 months.

Different delivery address

The billing and delivery address can be entered separately. Shipping to a different delivery address is therefore not a problem.

Why use ready-prepared Flammkuchen dough?

The most important factors in creating crispy Flammkuchen are good ingredients and the right thickness. Or to be more precise, the right thinness. The thinner a Flammkuchen dough base is, the crispier and crunchier it will be after baking. Rolling dough out thinly by hand takes a lot of time and effort, however, and it is difficult to roll it out evenly with consistency. Our Flammkuchen bases are extremely thin thanks to our production process that utilises a hot press. This enables us to guarantee consistent quality and thinness. The ingredients they contain are the same as those that you would use yourself, namely flour, water, rapeseed oil and salt. Using ready-prepared Flammkuchen dough will help you save a huge amount of time in your kitchen as well as deliver consistently high levels of quality.

What packaging units are the Flammkuchen bases available in?

Depending on the type, our Flammkuchen bases are bundled into packs of 10, 15 or 20. Our premium wheat flour Flammkuchen are available in the oval, round, rectangular and rustic shapes and come in packs of 15, the organic wheat and spelt Flammkuchen are packed in units of 10 and the Midi Flammkuchen are sold in packs of 20. Within this packaging unit, you can individually select the quantity that you require.

Allergens

Flammkuchen dough contains only the allergens that are associated with the corresponding type of flour. This includes gluten, which is naturally found in both wheat and spelt flour. There are no other allergens or additives. We have been a member of Slow Food since 1993 and support this philosophy.

The versatility of Flammkuchen

Even though the traditional Alsatian Flammkuchen topped with bacon and onions is the best known, there is a multitude of other ways of serving them. This versatile dish is therefore suitable for a wide range of culinary offerings as well as celebrations and parties. The Flammkuchen bases can be topped with rustic or modern ingredients, and can be vegetarian, vegan or even sweet. We furthermore offer our bases with various types of flour, meaning you can even offer your diners organic Flammkuchen if you so wish.

Additives and preservatives

We set great store by using good ingredients so that we can offer you a premium product. Our bases are therefore made using only the ingredients that a Flammkuchen really needs: flour, water, rapeseed oil and salt. They consequently do not contain any colourings or preservatives.

Flammkuchen for large numbers of diners

Flammkuchen lend themselves perfectly to serving high-quality food with speed to even the largest groups. Traditionally, Flammkuchen are cut up into manageable pieces and eaten together. It is therefore a very sociable dish. Due to the short cooking time, you can serve the Flammkuchen to your diners very quickly. There are also countless possibilities when it comes to toppings for Flammkuchen – there is always something to suit every taste.

Your benefits as a restaurateur

With our ready-prepared, super-thin Flammkuchen dough bases and fresh toppings, you can serve your guests a light and crispy premium-quality Flammkuchen in a matter of minutes. In our shop you can moreover acquire all of the equipment that you will need for producing delicious, crispy Flammkuchen. We have many years of experience, are constantly testing new flavours and are happy to provide you with all the necessary information. Should you have any questions, our expert customer services team will be happy to advise you. We look forward to working with you!

Necessary ingredients and equipment

There are only a few things that you will need to create a good Flammkuchen. The first is of course a good quality, thin dough base, then a little cream, which you can spread on with a spatula. Next you can sprinkle your preferred toppings over the dough base. A typical Alsatian Flammkuchen is garnished with bacon and red onion, but there is a multitude of possible alternatives. Feel free to take a look in our recipes section for some ideas. A Flammkuchen will crisp up perfectly in a Flammkuchen oven, that is to say on a Flammkuchen stone. An appropriate peel is ideally suited to taking it out of the oven, and a Flammkuchen is best served on a Flammkuchen board.

Good Flammkuchen recipes

We have put together a few Flammkuchen recipes that you should definitely try! Among them you will of course find the traditional Alsatian Flammkuchen, but also seasonal, sweet and vegetarian options. Why not give one or other of them a try? Flammkuchen also lend themselves fantastically to experimenting - just try out various ingredients and you will discover your own favourite toppings.

Is the separating paper suitable to be used as baking parchment?

It usually works best to cook the Flammkuchen directly on the pizza stone. The paper would quickly turn brown in the stone base oven and could even catch fire in a wood-burning oven. The separating sheets are furthermore not solely made of paper and can scorch when exposed to high temperatures, which would negatively impact the taste of the Flammkuchen.

Defrosting Flammkuchen correctly

Flammkuchen dough pieces are best given plenty of time to defrost gently. This entails putting the still unopened pack or individual bases in a resealable bag in the fridge overnight. This allows the frozen water to spread evenly through the dough again and for the latter to “relax”. Doing so will ensure our Flammkuchen bases are still nice and crispy once cooked.

Shelf life of Flammkuchen bases

When sent via ordinary shipping with UPS, the bases have a shelf life of roughly 10 days. We therefore recommend storing the bases in the fridge upon delivery and using them promptly or freezing them. Once the Flammkuchen bases have been frozen, they will have a shelf life of up to 12 months. Opened packets can be sealed and frozen in a resealable bag.

Flammkuchen baking time

Depending on the topping (quantity and type), a Flammkuchen will need between three and five minutes in a stone base oven at 280 to 300°C for it to become crispy. The Flammkuchen is ready to eat if you can lift it up with the peel and the base no longer sags.

When is a Flammkuchen ready to eat?

A Flammkuchen is ready once the edge turns golden brown and can be picked up using a peel without sagging at the edges.

The correct way to prepare Flammkuchen for cooking

Here’s how best to prepare Flammkuchen for the baking process. Carefully take the Flammkuchen dough piece out of the packet, remove the separating paper and lay the base out on a preparation board. Now coat the Flammkuchen base with the seasoned Flammkuchen cream mix. Be sure to leave a centimetre gap around the edge so that the cream does not spill onto the fire brick base. Next, top the dough piece with whichever ingredients you like and then slide it off the preparation board directly onto the pre-heated stone or tray. Make sure that the oven has already reached the recommended temperature (stone base oven 280 - 300°C / household oven approx. 250°C). After a few minutes, when the Flammkuchen is nicely golden and no longer sags over the edges of the peel, the Flammkuchen is ready to eat and can be cut into manageable pieces and served on a wooden board.

Freezing Flammkuchen bases

Our Flammkuchen bases store well for up to 12 months once frozen. If they are then gently defrosted in the fridge - ideally overnight - the product will not decrease in quality at all. Our resealable bags are very useful for freezing the bases.

Preparing a Flammkuchen

Both the ingredients (cream mix and topping) that are needed to create a Flammkuchen and the Flammkuchen itself can easily be prepared at home. The cream mix and some of the topping can even be added to the Flammkuchen base roughly 20 minutes before baking. Toppings with a high water content – such as tomatoes – should only be added to the Flammkuchen just before it goes in the oven, as the dough will otherwise become too soft and can stick to the stone or tray, causing it to tear.

Preparing frozen Flammkuchen?

As a general rule we do not advise putting frozen Flammkuchen bases in the oven. The finished product will be much better if the dough piece has been gently defrosted beforehand. To do this, leave the pack in the fridge to defrost overnight or carefully remove individual bases and put them in the fridge to defrost. This allows the frozen water to spread evenly through the dough again; the dough relaxes and gives you the best possible finished product. If you need the base more urgently than this, carefully remove an individual dough piece, place it on the preparation board and allow it to defrost for a few minutes. Only then should you start topping your Flammkuchen.