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Pissaladière (Provençal Pizza)
Unknown · americastestkitchen.com · 2022 · Original
pissaladiere (asserted)
Baker's percentages
Flour
312g
Water
242g
Hydration
77.6%
Salt
2.9%
Yeast
0.96%
Oil
13.1%
Sauce
—
Cheese
—
Dough weight
611g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourbread flour2 cup · 312g
- yeastinstant yeast1 tsp · 3g
- salttable salt1 tsp · 6g
- oilolive oil1 tbsp · 13.6g
- waterwater1 cup · 227g
- oilolive oil2 tbsp · 27.2g
- salttable salt0.5 tsp · 3g
- sugarbrown sugar1 tsp · 4.2g
- waterwater1 tbsp · 15g
- oilolive oil0 each · 0g
Toppings (8)
- over cheeseyellow onions907.2g
- over cheeseground black pepper2.1g
- over cheeseniçoise olives100g
- over cheese8 anchovy fillets
- post bake12 anchovy fillets
- over cheeseminced fresh thyme leaves8.4g
- over cheesefennel seeds4.2g
- over cheeseminced fresh parsley leaves1.5g