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Provençal Onion Pizza
Martha Rose Shulman · cooking.nytimes.com · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
41g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilolive oil3 tbsp · 40.8g
- saltSalt—
- water12 anchovy fillets—
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesweet onions2 lb · 907.2g
- over cheesefreshly ground pepper
- over cheesearlic cloves
- over cheese1/2 bay leaf
- over cheesefresh thyme leaves2 tsp · 8.4g
- over cheesecapers1 tbsp · 12.5g
- over cheese1/2 recipe whole wheat pizza dough
- over cheese12 Niçoise olives