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Classic Provencal Pissaladière
Unknown · thespruceeats.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
19g
Process
Bake temp
350°F / 177°C
Bake time
20-30 min
Oven
home standard
Surface
stone
Ingredients (4)
- sugardemerara sugar2 tsp · 8.4g
- saltsalt0.25 tsp · 1.5g
- oil20 black olives in oil—
- oilextra virgin olive oil2 tsp · 9g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter2 tbsp · 28.4g
- over cheese6 yellow onions
- over cheeseblack pepper0.25 tsp · 1.1g
- over cheesedried thyme0.5 tsp · 2.1g
- over cheesebalsamic vinegar2 tsp · 8.4g
- over cheese1 sheet Puff pastry
- over cheese20 canned anchovy fillets
- over cheesefresh thyme2 tsp · 8.4g