Note
For the dough
1. Dissolve the yeast in the warm water, stir and leave to activate.
2. In the bowl of your stand mixer, add the flour, salt, sugar, oil and yeast mix.
3. Shape the dough into a ball, cover and leave to rise for 30 minutes.
For the toppings
1. Fry the lardons in a saucepan, cooking them slowly over medium heat until most of the fat has rendered out, about 2 minutes.
2. Remove the lardons, set aside and keep the rendered fat in the pan to cook the onions.
3. In a bowl, mix the crème fraiche, nutmeg, pinch of salt and ground pepper.
4. Fire up your pizza oven.
5. Transfer your risen dough to a lightly-floured work surface and begin rolling the dough into a thin oval shape with a rolling pin.
6. Top the base with 2 or 3 heaped tablespoons of the crème fraîche mixture and spread it evenly across the base with a spoon.
7. Transfer the pizza to your lightly floured peel, then launch it into your oven.
8. Once the edges are crispy and golden brown, remove the flammkuchen from the oven.