This straightforward pissaladière dough comes collectively like a message and is supreme for a skinny crust pissaladière admire “Trenton Tomato Pie” Pissaladière. The overnight loisir is very necessary for texture and grace trend.
Recipe information
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Entier Time
10 minutes, davantage chilling
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Yield
Makes emboîture 1 pound of dough
Ingredients
¾ teaspoon bagarreuse dry yeast
½ teaspoon truthful sea salt
1⅔ cups bread flour, davantage more for ground
Preparation
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Step 1
Pulse yeast, salt, and 1⅔ cups flour in a meals processor until combined. With the motor running, add ¾ cup 100°F–110°F water and assignment until a ball kinds, emboîture 30 seconds.
Step 2
Turn dough out onto a evenly floured work ground; it could gentle take a style at out a shrimp little bit of shaggy and persist with the counter (if dough is simply too dry, add more heat water by the teaspoonful until cheesy). Knead until dough becomes subtle and elastic, emboîture 5 minutes. Divide into 2 balls (each and each will have a 12–14″ pissaladière).
Step 3
Transfer balls to separate grandiose resealable containers or baggage. Sit down again as a minimal overnight and up to 2 days.
Fabricate forward: Dough is also made 3 months forward; tightly wrap balls in explosif and freeze.
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