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Celebrity Chefs' Pizza Dough Recipes: Ina Garten's Pissaladiére Dough

By The Herb Companion
June/July 2008
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Ina Garten’s Pissaladière Dough
From Barefoot in Paris (Clarkson Potter/Crown, 2004)
Makes two 10 x 15-inch pissaladières

  • 1¼ cups warm (100 to 110 degrees) water
  • 2 envelopes dry yeast
  • 1 tablespoon honey
  • 3 tablespoons good olive oil
  • 4 cups all-purpose flour, plus extra for kneading
  • 2 teaspoons kosher salt
  1. Combine water, yeast, honey and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it’s at least 100 degrees when you add the yeast.)
  2. Add 3 cups of flour, then salt; mix on medium-low speed.
    While mixing, add 1 more cup flour, or just enough to make a soft dough. Mix dough on medium-low speed about 10 minutes, or until smooth, sprinkling it with flour to keep it from sticking to the bowl.
  3. When dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic.
  4. Place dough in a well-oiled bowl and turn it to cover lightly with oil. Cover bowl with a damp kitchen towel; allow dough to rest at room temperature 30 minutes.
  5. Divide dough into two equal parts, rolling each into a smooth ball. If you’re only making one pissaladière, place one ball on a baking sheet and cover it loosely with a damp towel. Allow dough to rest another 10 minutes. (If you’re not using the other dough, wrap it well and refrigerate or freeze it for next time.)
  6. Roll dough lightly with a rolling pin, stretching it to form a 10 x 15-inch rectangle. Place on a baking sheet sprinkled with cornmeal. Add toppings and bake, following recipe directions for Pissaladière Provencal.
Click here for the original article, Celebrity Chefs' Pizza Dough Recipes. 







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