Pissaladière is a classic dish from Southern France, Provence. Its pizza crust is cover with a thick layer of caramelized onions, then topped with anchovies, olives and fresh herbs. Traditionally served as an appetizer or entree often paired with a salad and chilled Provence rosé wine.
*This chart should help you to reach the ideal internal temperature after mixing. The dough should be at 75/80ºF (24/27ºC).
If your room temperature is at ≈ 65ºF (18ºC) water should be at 90ºF (32ºC). If your room temperature is at ≈ 75ºF (24ºC) water should be at 69ºF (20ºC). If your room temperature is at ≈ 85ºF (30ºC) water should be at 45ºF (7ºC).
Combine flours, salt and instant yeast or fresh yeast. Mix water and honey together and yeast if using active dry yeast. Add liquid into the dry ingredients and mix to combine. Transfer dough onto a work surface and knead until smooth for about 8 minutes. Do not add extra flour. Form a tight ball and place in a oiled bowl. Oil the surface of the dough and cover. Let rise in a 75ºF (24/30ºC) area for about 90 min or until it has doubled in size. Or, wrap up and refrigerate dough over night. Flip over a floured work surface and divide into 2 equal portions and shape into balls. Cover and let rest 20 minutes to relax. Deflate and begin to flatten rotating the dough using finger tips. (At that point the dough can be sealed in bag and placed in the freezer for up to 3 weeks). Roll out into a medium size disk, cover and let rest for 20 minutes or more. Then, roll out into a rectangle or disk dusting flour as you go. Transfer sheet on an upside down baking tray lined with parchment and prick with a fork.
In a hot pot or dutch oven, add butter and olive oil. Stir in sliced onions, a bay leaf and cook for 2 minutes on high heat. Reduce flame to low, add brown sugar and continue to cook for about 50 minutes; stirring and scraping bottom every 5 minutes or so. Add the tablespoon of chopped anchovies and continue to cook for 10 minutes more; on low heat. Discard bay leaf and transfer onion mixture onto a tray to cool.
To make the pissaladière crispier, pre-baked a couple of minutes before adding toppings. Drizzle the surface of the dough with some herbed oil (See pepperoni pizza recipe). Split anchovies in 2 lengthwise. Spread caramelized onions evenly and arrange anchovies filets and olives.
Preheated oven to 550ºF/290ºC with a pizza stone. Slide over pizza stone and bake for about 8 minutes. If baking in a wood-fired oven, it should bake faster. Season with ground black pepper, and cut into desired portions. Enjoy!