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Pissaladiere (Onion, Olive, and Anchovy Pizza)
Unknown · allrecipes.com · 2012 · Original
Pissaladière (asserted)
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
—
Salt
1.9%
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
257g
Process
Bake temp
425°F / 218°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourall-purpose flour1.25 cup · 156.3g
- saltsalt0.5 tsp · 3g
- waterwater2 tbsp · 30g
- oilolive oil3 tbsp · 40.8g
- saltsalt and ground black pepper to taste—
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecold unsalted butter0.25 cup · 72g
- over cheeseonions2.5 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