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Pizza Topping: Pissaladiere
Chef floWer · food.com · 2008 · 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
59g
Process
Bake temp
500°F / 260°C
Bake time
20-20 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilolive oil4 tbsp · 54.4g
- sugarcaster sugar1 tsp · 4.2g
- oilolive oil flavored cooking spray—
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