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

2: 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. 

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

4: 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.

5: 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.

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

7: 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.

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

9: 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.

10: 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).

11: 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.