Do I need to ferment the dough in the fridge?

No , the dough is completely flexible. It can be baked immediately, or you can let it ferment for up to 3 days (sometimes longer) in the fridge for extra flavor and a crispier texture. If you have any left over, just move it to the freezer, well wrapped, for another time.

Can I make this without sourdough discard?

Yes! I have a flammkuchen dough recipe that can be made with or without sourdough for a more classic, straightforward dough. This one, too, can be made with any flour you like!

How do I get that crispy texture?

Let the dough ferment in the fridge overnight, roll the dough paper-thin, don’t overload with sour cream and toppings, and bake at high heat for the best crispy, blistered texture.

Can this be made dairy-free or vegan?

Yes , you only need to adjust the toppings. Use your favorite dairy-free or vegan sour cream alternative and a vegan bacon. The dough itself is already vegan.