Pissaladiere (Onion, Olive, and Anchovy Pizza)
allrecipes.com · 2012 · Original
Pissaladièreas labeled by the source
DietNot vegetarian: anchovy fillets.
Against 5,130 pizza recipes
Pissaladière style, one of 7 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pissaladière (Nice, France): caramelized onion, anchovy, olive on bread base; no tomato, no cheese
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
156g
Water
30g
Hydration
n/a
Salt
1.9%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
257g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
425°F / 218°C
Bake time
30 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose flour1 1/4 cup · 156g
- saltsalt1/2 tsp · 3g
- waterwater2 tbsp · 30g
- oilolive oil3 tbsp · 40.8g
- saltsalt and ground black pepper to tasten/a
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecold unsalted butter1/4 cup · 72g
- over cheeseonions2 1/2 lb · 1134g
- over cheese3 cloves garlic
- over cheese1 small bay leaf
- over cheesechopped fresh thyme1 tsp · 4.2g
- over cheesedrained capers1 tbsp · 12.5g
- over cheese20 large Niçoise olives
- over cheese16 anchovy fillets
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Pissaladière group marked.
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