Pissaladière (Provençal Pizza)
americastestkitchen.com · 2022 · Original
Pissaladièreas labeled by the source
DietNot vegetarian: anchovy fillets, anchovy fillets.
Against 5,130 pizza recipes
Pissaladière style, 78% hydration: wetter than 78% of the 1,480 doughs that parse.
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
312g
Water
242g
Hydration
77.6%
Salt
2.9%
Yeast
0.96%
Oil
13.1%
Sauce
n/a
Cheese
n/a
Dough weight
611g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourbread flour2 cup · 312g
- yeastinstant yeast1 tsp · 3g
- salttable salt1 tsp · 6g
- waterwater1 cup · 227g
- oilolive oil2 tbsp · 27.2g
- sugarbrown sugar1 tsp · 4.2g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseyellow onions2 lb · 907g
- over cheeseground black pepper1/2 tsp · 2.1g
- over cheeseniçoise olives1/2 cup · 100g
- over cheese8 anchovy fillets
- post bake12 anchovy fillets
- over cheeseminced fresh thyme leaves2 tsp · 8.4g
- over cheesefennel seeds1 tsp · 4.2g
- over cheeseminced fresh parsley leaves1 tbsp · 1.5g
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- See what hydration doesWhere 78% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pissaladière group marked.
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