What Makes a Flammkuchen Oven Special

Do you love crispy thin, delicate Flammkuchen and wonder how you can achieve the same result at home as you do at the autumn or Christmas market? In a regular household oven in the kitchen, it doesn't work as well. But what distinguishes a Flammkuchen oven? What does the Flammkuchen oven have that the household oven lacks in order to achieve the perfect result?

The Flammkuchen oven heats up to 450 degrees. This has the advantage of very short baking times, which make the dough crispy while only warming the toppings without cooking them. But how do you reach this high temperature? With a high-quality Flammkuchen or pizza oven. The ovens from Valoriani or Fontana, for instance, are very high-quality and well-insulated in the dome, allowing them to retain heat for a long time, so you can bake many Flammkuchen. High-quality ovens also have insulation at the bottom and also feature a high-quality chamotte stone. This ensures the right bottom heat and is responsible for the crispy base of your Flammkuchen.

In a household oven, you heat up to a maximum of 250 degrees. Perhaps you use a standard chamotte stone that you bake on. Or you bake your Flammkuchen on a tray. The problem: door open, door closed, heat is lost. By opening the door, putting in the Flammkuchen, taking it out, etc., you lose temperature, so you either have to wait until you can continue baking or end up with soggy Flammkuchen because the temperature was lacking. In a Flammkuchen or pizza oven from Valoriani, which is available as a kit for self-building, you heat the oven once, and due to its insulation, it retains the temperature over a long period. Nothing stands in the way of a party with 20, 30, or 40 Flammkuchen. The chamotte stone only very slowly loses temperature over hours, meaning once heated for the Flammkuchen evening, you just keep the fire burning and bake as much as you want without wait times, always crispy.