Served by local innkeepers in the region from the 1800s, flammekueche didn’t see its popularity take hold until the 1960s, as pizzerias became commonplace. But don’t call it pizza. Its dough is paper-thin and usually yeast-free, and its toppings adhere largely to a traditional roster of ingredients. And nowhere has flammekueche become such an obsession as it is here in Alsace. And Daniel may be the most obsessed of them all.