Marseille’s Pizza Moitié-Moitié
Crispy pan-cooked pizza with tomato sauce, pistou, anchovies, and olives
66% hydration
A French-Italian stovetop pizza with a crispy crust, simple no-cook tomato sauce, garlicky pistou, Gruyère, anchovies, and olives. Cooked in a frying pan then finished under the broiler for a perfect texture.
This authentic pizza recipe uses tipo 00 flour with 66% hydration for perfect texture.
Ingredients
480 g
All-purpose flour or Tipo 00
13.6 g
Fine sea salt
3.4 g
Active dry yeast
(ADY)
320 ml
Warm water
19 ml
Olive oil
30 g
Extra flour for sprinkling
30 g
Fine semolina for shaping
400 g
Canned plum tomatoes
15 ml
Extra virgin olive oil
10 leaves
Basil leaves
5 g
Coarse sea salt
1 clove
Garlic clove
25 g
Basil leaves for pistou
80 ml
Olive oil for pistou
200 g
Gruyère or Emmental cheese, grated
12 pieces
Anchovy fillets in oil
5 g
Dried oregano
12 pieces
Black or Greek olives
20 ml
Olive oil for drizzling
Recipe Parameters
Hydration
66%
Salt
2.8%
Yeast
0.7%
ADY
Flour Type
Tipo 00
Ball Weight
250g
Servings
4 pizzas
Recipe Tags
Categories
french
italian
pan-pizza
crispy
anchovy
intermediate
international