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French in a Flash: Pissaladière Pasta 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
14g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (2)
- oilolive oil1 tbsp · 13.6g
- saltKosher salt—
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter1 tbsp · 14.2g
- over cheese3 yellow onions
- over cheese4 anchovy fillets
- over cheese3 cloves garlic
- over cheese4 stems thyme
- over cheese1 bay leaf
- over cheesemultigrain spaghetti1 lb · 453.6g
- over cheeseNiçoise olives0.25 cup · 50g