Flammkuchen - the other type of pizza

Step 5 Forming the crust and topping it

After the dough had risen for 6 hours, i take it from bowl and onto a floured working surface. (You can prolong this time, by refrigerating the dough
I divide the dough into 4 pieces and form them into balls.
I flour the peel, and start to stretch the dough into it's form.
While stretching the dough, you sometimes need to relax the dough, to be able to further stretch it. (This can be achieved by covering the dough with cling wrap and wait a couple of minutes.)
A Flammkuchen crust is quite thin, like a pizza neapolitana.

Put the stretched dough onto the peel and put the cream-mix on it. Evenly spread the mix on the dough.

Add onion rings and bacon cubes. Pat down on it, to cover the onions and bacon with the cream-mix. This way, the onions won't dry out and burn in the intense heat of the oven.