Pissaladière is a wonderful flat-bread treat, rich in onions, olives, and anchovies. This summer, I used an adapted sourdough for the dough which resulted in a paper-thin crust to complement the toppings, good for L'apéro with rosé or Ricard.
Seeding the Harbor
Before Europeans even reached the shores surrounding the area that would become New York City, Native Americans (the...
Can you share the sourdough recipe for a thin crust? All I can find are thicker focaccia-styles.