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I had my first Alsatian "pizza" earlier this year purchased from Trader Joe's.  I loved the taste and have made very simple version using regular pizza dough since they no longer carry it.

Upon further reading, it looks like many flammekueche doughs are not made with  yeast.  Can people from Germany, France, or others comment on the dough portion?  Is it normally a flat, less doughy bread than pizza with yeast?  What is most traditional?  

Are folks aware of Wikipedia's WikiBooks cookbook links?

If you look up something like flammekueche in the overview/summary in the upper right hand corner, there are frequently links to WikiBooks:Cookbook like this one for flammekueche. These aren't necessarily great recipes, but given the community moderated nature of the site, you will find a pretty typical recipe. There are also frequently WikiMedia links there as well. In the case of flammekueche, it reveals 78 associated photos.

I have followed Wikipedia's links to Cookbook only to find that the recipe I was looking for has not been added. Happens more times than not. Perhaps I look for obscure things.

Thank you all for the info.  It explained the dough preparation and variations well. 

It's very insconsistent, I guess not surprisingly with a community edited source, it's inconsistent in whether there is a linked receipe and it's very, very inconsistent in how it's linked; it might be in the summary side-bar, it might be inline in the body of the article, it might be listed in the external links.

But you can also just browse the WikiBooks:Cookbook: https://en.wikibooks.org...okbook:Table_of_Contents

It's easy to lose yourself in there. 

‘Tarte flambée’ from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record was already on my ‘I Want to Cook This’ bookmark list when this forum article appeared. The WikiBooks:Cookbook dough recipe looked more interesting with its mixture of beer and milk, and developing a starter sponge. I decided to make it. I baked it at the max of my oven 550ºF, on parchment, on a pizza stone. It produced an excellent, crisp crust with great flavor. The crust is so good, that in the future I think I would make 2 long narrow flatbreads rather than a larger round or rectangle, so there is more crust to go around. And trust the instructions to roll it as thin as possible. Mine could have been a liittle thinner, but as you can see, I was pretty much at the limits of my peel as it was, so another reason to make two narrow flatbreads.

I've added Wikibooks:Cookbook recipe to EYB: Flammekueche (Flammkuchen / Tarte Flambée)

To the traditional ingredients of the recipe, I added two of the Wikipedia described variation ingredients Mushrooms (Forestière) and Gruyère (Gratinée). I sautéed about 8 ounces of mushrooms in butter until they were partially caramelized à la Julia Child. And I went very light on the Gruyère, probably about an ounce, it could have used more. Recipe called for 1 cup of crème fraîche; the store containers were 5 ounces; I used that and it was sufficient.

Oh, that looks wonderful Fyretigger.  All it needs next to it is a glass of white crisp wine.  Thanks for adding the recipe to EYB. 

Yes, I remember the dough to be quite thin.   

I've had them in France, Germany, and London always very thin crust, almost more like pastry then bread most of the time, stretched out and covered with a very thin layer of topping

My only disagreement this recipe for the "perfect flammekuchen is that she leaves the bacon in slices, I've only ever seen it in tiny pieces strewn over the surface.  And they are usually round, but that's not an issues really

How to make the perfect flammekueche – recipe | Food | The Guardian

Thanks StokeySue for your input. I’ve only tasted ready made one imported from France and loved the taste. The crust was very thin, rather tender and not cracker-like. I made my own version later by using Neapolitan pizza crust and outdoor Ooni pizza oven. I liked it very much but my crust was rather tender and floppy like most Neapolitan style pizzas and I precooked onion and bacon bits not knowing if the short time in the oven would properly cook those two items. I realize now there are many crust versions from adding yeast like I did to adding eggs or no eggs. The topping should be raw. I like to try this chef’s version. He adds eggs and slices onion very thin using slicer, salts them, and squeezed dry. His crust looks good. https://www.youtube.com/watch?v=OawZRbS2IQY