These are the differences between pizza and tarte flambé

Updated: 08/02/2022 – 19:17

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These are the differences between pizza and tarte flambé


Photo: Shutterstock/Liliya Kandrashevich

Tarte flambé or pizza? There are clear differences between the two dough specialties.

Pizza and Tarte Flambé: Both dishes are sliced ​​dough with toppings. But do you know the differences?

Sweet dough baked in the oven with spices: few people can refuse this. Are you thinking Italian pizza now? Or rather tarte flambe from Alsace? But the fact is that the basic principle of both popular bakeries is the same. However, there are many differences between pizza and tarte flambé. We’ll show you the differences.


Did you know this? This is the difference between pizza and tarte flambé


First of all: the two dough dishes have one thing in common. Traditionally, they are baked in a very hot wood oven for a short time. But that’s all they have in common.


Difference #1: Origin


As we all know, pizza comes from La Dolce Vita: the home of Italy. The first topping pizza was first baked in the middle of the 18th century. The topping is the same as we know it today: tomato slices, olive oil and basil or oregano. Early predecessors come from Apulia, Liguria and Calabria.

On the other hand, the origin of Flamkuchen is in Alsace, although due to the geographical proximity, they list the Palatinate and Baden as a specialty. Unlike pizza, tarte flambée is still very young; It was first baked 200 years ago. This developed into a delicacy because of an accident. At that time, he had to check that the oven was already at the temperature required for baking bread. So this was attempted using a thin slice. The rest is history!

Variation #2: Dough


Now for the main thing: the most important difference is in the flour. Tarte flambé consists of oil, flour, water and salt, i.e. oil dough. Tarte flambé is nice and thin, crisp and airy, thanks to little or no fermentation aid added to the batter. Biting into a crispy tarte flambé is simply incomparable!


With the Italian counterpart, on the other hand, yeast is added to the flour, which doubles and ensures that it is added to the oven. A long rest will make the pizza stretchy and soft when it is loved and enjoyed.


Difference #3: The floor


The base of the pizza is traditional rosa, meaning red. Tomatoes have been important since their introduction in Italy, and the same goes for pizza. There are also white bases, that is, without tomato sauce, but the classic pizza has a tomato base.


However, the popular fruit vegetables have no place on the traditional tarte flambé. The basis for this is a cream made from sour cream.


Variation # 4 above


Finally, it’s about the floor. In any case, the tarte flambé is very thin, so it should not be overloaded, otherwise it will be soggy. Bacon and onions have proven to be a classic here. Not a trace of shredded cheese, although there are exceptions to the myriad of tarte flambee toppings available today. But as a general rule, less is more!


However, the same motto does not apply to pizza. Although there are small varieties like marinara or margherita: the beauty of pizza is the variety of toppings you can choose from!


Pizza or Flammkuchen – why not both?


As you can see, both specialties have their own beauty. So there is no need to spoil the choice here. With our basic recipes for original Neapolitan pizza dough and Alsatian tarte flambe, you can add two absolute classics to your baking routine.


Incidentally, we have compiled the best pizza recipes in our image gallery. Simply click:



You can find more pizza and tarte flambé recipes in our extensive recipe collections.



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