For the Dough;

In a mixer, combine the flour, salt, oil, and water. When it's fully mixed, take it out and knead the dough on a floured surface for a few minutes. You will feel it change and get "smoother". (Or you will get impatient, and just stop). Wrap the dough in plastic wrap, and let it rest somewhere warm (not hot) for 25-30 minutes. (I put mine in the microwave so it's out of the way)

Prep the Toppings;

In a bowl mix the creme fraiche with salt, pepper and nutmeg.

Dice the bacon/speck/ham

Slice the onions thinly

Bake;

Move an oven rack to the lowest level. You can take out the other one, so it's out of the way.

Turn on the oven to 480 degrees Fahrenheit

Put a cookie sheet into the oven (if it has a lip, put it in upside down) on the low rack to heat up with the oven.

When your dough has rested, sprinkle some of the reserved flour on a surface, and roll it out. I do this on top of a sheet of parchment paper to make transferring it easier.

This part is important. You need to roll it very thin...and it wants to spring back. Just keep at it.

(I like to roll it to a rectangle, because it needs to fit on the cookie sheet.)

Spread the creme fraiche over the rolled out dough (try to avoid the edges)

Sprinkle on the toppings

To Bake-

Use the Parchment to slide the whole thing onto a cookie sheet... then open the oven, and slide the parchment onto the hot cookie sheet in the oven. (This way you don't have to juggle the Flammkuchen or fold it or drop it on the ground... or take the hot sheet out of the oven!)

Bake 18-20 minutes

When it's all baked, slide it out onto the cool cookie sheet or serving tray. The parchment should slide away easily.

Slice and eat.