French Tarte Flambee Style Pizza

Dough

1. In a stand mixer, combine the flour, water, salt, baking powder, and oil. Mix until the dough is evenly combined and forms a ball around the hook. Scape the sides of the bowl as needed. If the dough still seems too wet, add flour a tablespoon at a time until you reach the desired consistency. You should be able to lightly pinch the dough between your fingers, without it sticking.
2. Next, knead the dough for about 5 minutes, then ball and cover with a warm damp towel while you prepare the rest of the pizza.
3. When you are ready to make the pizzas, divide the dough into 2 equal sized balls.

Cheese "Sauce"

1. Combine the Farmer's Cheese or fromage blanc with the creme fraiche in a small bowl stir well to combine. *SEE NOTE

Toppings

1. Thinly slice the onions. If desired, you can use them raw or season them with a little salt and pepper and sauté them briefly.

Topping and cooking the tarte flambee

1. Preheat your pizza oven or oven with a pizza stone or pizza steel to at least 450 degrees and allow the stone to preheat for at least 30 minutes.
2. On a well-floured surface, roll the dough as thinly as possible. Roll into an oblong shape.
3. Move one of the rolled-out doughs to a well-floured pizza peel and spread half of the cheese on the dough. Top with some of the onion and bacon and sprinkle with a little black pepper.
4. Carefully slide the pizza into the oven and cook for about 90 seconds. Rotate the pizza 180 degrees and cook for another 90 seconds. Remove from the oven when the crust is cooked through. It is normal for the edges to be a little charred or browned, but do not let the bottom of the crust burn. The pizza will cook quickly.
5. Remove the tarte flambe from the oven and cut into square pieces.
6. Cook the 2nd pizza as described above.
7. Enjoy the flammekueche while warm with some Reisling or Alsatian wine.