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1
Dissolve the yeast in the warm water; stir in 1/2 teaspoon of the honey and set aside for 10 minutes.
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2
Mix the remaining 21/2 teaspoons honey with the salt, olive oil, and cool water and set aside.
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3
Put the flour in the bowl of a food processor. With the processor running, slowly pour the honey-oil mixture in through the feed tube. Then pour in the dissolved yeast. Process until the dough forms a ball on the blade. If it is too sticky, sprinkle on a little more flour.
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4
Scrape the dough out onto a lightly floured surface and knead until smooth.
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5
Transfer to an oiled bowl and let rest, covered, for 30 minutes.
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6
Divide the dough into 4 equal parts.
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7
Roll each into a smooth, tight ball. Put on a flat sheet or dish, cover with a damp towel and refrigerate for 1 to 3 hours.
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8
One hour before baking, remove the dough from the refrigerator and let it come to room temperature before rolling and shaping.
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9
Preheat the oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes while getting the pizza ready.
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10
Cut the salmon into 2-inch squares and reserve.
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11
Roll or stretch each ball of dough into four 9-inch circles. Put the circles on an oiled, floured baking sheet.
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12
Brush each pizza with olive oil to within one inch of the edge and sprinkle with red onion.
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13
Put the pizzas in the oven and bake 8 to 12 minutes, until the crusts are golden brown.
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14
While the pizzas are baking, mix the dill with the creme fraiche or sour cream and season with pepper.
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15
When the pizzas are done, transfer to warm dinner plates and spread with the creme fraiche or sour cream mixture.
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16
Arrange the pieces of salmon on top and, if desired, put a tablespoon of golden caviar in the center of each and spoon a little black caviar on the golden caviar.
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17
Garnish each pizza with a sprig of dill and serve.
