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Pissaladiere Dough

Use this recipe for pissaladiere dough, which is from "Martha Stewart's Baking Handbook," when you are making a delcious pissaladiere pizza.

  • Yield: Makes enough for one 17-by-12-inch tart
Pissaladiere Dough

Source: The Martha Stewart Show, January Winter 2008


  • 3/4 cup warm water (110 degrees)
  • 1/2 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 1 tablespoon olive oil, plus more for bowl
  • 1 teaspoon salt
  • 9 ounces (about 1 3/4 cups) bread flour, plus more for dusting


  1. In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water. Stir with a fork until sugar and yeast are dissolved. Let stand until foamy, about 5 minutes. Add remaining 1/2 cup warm water, along with oil, salt, and flour. Using a wooden spoon, stir until dough forms. Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.

Reviews (2)

  • Abobrinha 13 Jun, 2008

    Adevero If you refrigerate it up to 48 hours it will be ok

  • adevero 13 Jun, 2008

    how far in advance can you make this dough?

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