Classic Provencal Pissaladière
thespruceeats.com · 2008 · Original
Pissaladièreas labeled by the source
DietNot vegetarian: canned anchovy fillets. Reviewed: anchovy fillets; butter.
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
350°F / 177°C
Bake time
15 to 25 min
Oven
home standard
Surface
stone
Ingredients (4)
- sugardemerara sugar2 tsp · 8.4g
- saltsalt1/4 tsp · 1.5g
- oil20 black olives in oiln/a
- oilextra virgin olive oil2 tsp · 9g
Toppings (7)
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 pepper1/4 tsp · 1.1g
- over cheesedried thyme1/2 tsp · 2.1g
- over cheesebalsamic vinegar2 tsp · 8.4g
- over cheese20 canned anchovy fillets
- over cheesefresh thyme2 tsp · 8.4g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- 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.
Or browse all 5130 pizza recipes.