looks thin to me...but ...

here is a photo of a slice so you can maybe see it better...but it still looks thinner in real life. I could always make real pizza dough and try for thinner next time to see how it goes Martin... maybe that is why they get burned edges... too thin.... hahaha.....

of course the idea was to be testing for a certain temperature of the big ovens... so they knew what they wanted and expected of the baking of their dough I suppose.

I just want it to taste good and be amazing...which it is ...welll, ...was. It's all gone now!

 

Check the next photo for more explanation ...

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The dish was created by Germanic farmers from Alsace, Baden and the Palatinate who used to bake bread once a week. The Flammekueche was originally a homemade dish which did not make its urban restaurant debut until the "pizza craze" of the 1960s. A Flammekueche would be used to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a Flammekueche. The embers would be pushed aside to make room for the cake in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the Flammekueche would be nearly burned by the flames.[5] The result resembles a thin pizza. After the annexation of Alsace by France, the Flammekueche made its way as tarte flambée into French cuisine.

 

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Naan Bread Flammkuchen

I cheated..... but, next time I'll make real dough...

 

Done