Pizza Topping: Pissaladiere
Chef floWer · food.com · 2008 · 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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilolive oil4 tbsp · 54.4g
- sugarcaster sugar1 tsp · 4.2g
- oilolive oil flavored cooking sprayn/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 -5 large onions
- over cheesefresh rosemary1 tsp · 4.2g
- over cheesefresh thyme1 tsp · 4.2g
- over cheese12 anchovy fillets
- over cheese16 black olives
- post bake12 fresh basil leaves
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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