Published : June 23, 2015
2 ½ tbsp Traditional Tomato Pizza Sauce (see below)
200g Basic Pizza Dough ball, rolled and ready (see below)
90g mozzarella, grated
40g smoked salmon (fresh or frozen)
80g red onion, finely sliced
20g capers
1 tbsp crème fraiche or sour cream
1 tsp fresh chives, finely chopped
Pinch of poppy seeds
Traditional Tomato Pizza Sauce
Place a 400g can whole peeled tomatoes, 1 garlic clove, 1 tspn Basil Pesto (300ml extra virgin olive oil, 2 garlic cloves, 60g pine nuts, 60g grated Parmesan cheese, 250g fresh basil leaves, pinch of salt; processed), 1 tsp extra virgin olive oil, salt and cracked black pepper into a food processor and pulse until evenly mixed, but not too finely.
Basic Pizza Dough
1 kg strong baker’s flour (ie plain flour with the highest protein available)
10g salt
10g sugar
20g dry yeast or 40g fresh yeast
660ml cold water
Mix all dry ingredients together and make a well in the centre. Carefully pour 600ml of water into the well and gradually incorporate the wet and dry ingredients by gently moving the water into the flour mixture. This will take 3 or 4 minutes; only add remaining 60ml water if necessary. Knead for approximately 10 minutes, or until dough can be stretched thin and is translucent to the light.
Image and recipe source: Theo & Co.: The Search for the Perfect Pizza by Theo Kalogeracos.
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