Pizza à la tarte flambée

Ingredients for 3 servings:

• 510 g wheat flour type 00 or 405
• 4 g fresh yeast
• 350 ml water
• 3 tsp salt
• 300 g crème fraîche
• 200 ml whipped cream
• 225 g bacon cubes
• 2 m.-sized onion(s)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 55 minutes

To make the dough, heat 50 ml of water to lukewarm the day before. Pour into a small measuring jug and dissolve the yeast in it. Then top up with the remaining 300 ml of cold water. Sift the flour into a bowl and then add the yeast water. Knead the dough briefly and roughly. Then add the salt. Continue kneading the dough until it is nice and smooth and free of lumps. I usually knead it for 15 to 20 minutes. If the dough is too sticky, add a tablespoon of flour and continue kneading. Form the finished dough into a ball and place it in the bowl. Cover with a damp cloth or place it in an airtight box. Let the dough rise for about 8-10 hours. Once it has at least doubled in size, cut into three pieces and weigh them. Shape the equal-weight pieces into balls. Place the balls, spaced apart, in a pizza ball box or airtight box and let rise for another 10-14 hours. For the topping, mix the crème fraîche with the cream until smooth. Slice the onions into rings, half rings, or similar, as desired. Shape the pizza. (I recommend shaping the pizza by hand to keep the dough nice and light.) Place a generous amount of flour on the work surface and roll a ball of dough in it. Using your fingers, press the dough outwards from the center, creating an edge of about 1-2 cm. When the dough has a diameter of about 20 cm, lift it, shake off the excess flour, and spread it out with the back of your hand until it reaches a diameter of 30-32 cm. Repeat with the remaining balls of dough. Then place the dough on a pizza pan and spread with one-third of the sauce. Sprinkle the onions and finally the bacon on top. Bake in an oven preheated to 250°C (fan oven) for about 8 minutes on the middle rack. The baking time varies depending on the oven, so keep an eye on the pizza.