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Pissaladière Recipe
Unknown · seriouseats.com · 2010 · 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
141g
Process
Bake temp
475°F / 246°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilOlive oil or nonstick spray—
- oil1 can anchovies packed in olive oil—
- dairy doughmilk0.5 cup · 100g
- oilextra virgin olive oil3 tbsp · 40.8g
- saltKosher salt—
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesestore-bought or homemade pizza dough1 lb · 453.6g
- over cheese4 medium onions
- over cheese19 pitted Niçoise olives
- over cheese2 stems fresh thyme