Dissolve the yeast in the warm water, stir and leave to activate.

In the bowl of your stand mixer, add the flour, salt, sugar, oil and yeast mix. Mix on a low speed until a smooth dough forms. If mixing by hand, you can also knead the dough for 5 to 10 minutes. 

Shape the dough into a ball, cover and leave to rise for 30 minutes.

Fry the lardons in a saucepan, cooking them slowly over medium heat until most of the fat has rendered out, about 2 minutes. Stay vigilant, as you don't want them to get crispy.

Remove the lardons, set aside and keep the rendered fat in the pan to cook the onions. Saute on medium-high heat for about 5 to 7 minutes, or until the onions are soft and somewhat translucent. Once cooked, set the onions aside to cool.

In a bowl, mix the crème fraiche, nutmeg, pinch of salt and ground pepper.

Fire up your pizza oven. Aim for 300 ˚C (570 ˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using your infrared thermometer. You’re looking for a lower temperature for this cook, as this hardens the dough for that signature flaky flammkuchen base.

Transfer your risen dough to a lightly-floured work surface and begin rolling the dough into a thin oval shape with a rolling pin.

Top the base with 2 or 3 heaped tablespoons of the crème fraîche mixture and spread it evenly across the base with a spoon. Add the cooked onions, lardons and a sprinkle of salt and pepper. If you want some greens, you can also add scallions, leeks, or chives at this point.

Transfer the pizza to your lightly floured peel, then launch it into your oven. Cook for 3 to 4 minutes, making sure to turn the flammkuchen regularly (every 20 seconds).

Once the edges are crispy and golden brown, remove the flammkuchen from the oven. Slice, and serve right away for that unbeatable salty, creamy crunch.