Preparation info

  • Dough Yield:


    crusts at 1 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

We are Now in the South of France, and will stay there for this and the two following recipes. Pissaladière is the pizza of Provence, replete with onions cooked long and slow, fresh herbs, anchovies, and pungent black niçoise olives. The present formula is made with a portion of whole-wheat flour, which gives a bit more body to the crust; and with a pâte fermentée for added flavor and crust quality. A well-ripened French bread dough, with some extra-virgin olive oil beaten in