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1
Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
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2
Cut the salmon into paper-thin slices.
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3
Reserve.
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4
Roll or stretch the dough into 4 (8-inch) circles.
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5
Place the pizzas on a lightly floured wooden peel.
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6
Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion.
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7
Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.
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8
Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
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9
Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste.
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10
Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
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11
Divide the salmon, and arrange decoratively over the cream.
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12
Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar.
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13
In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
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14
In a mixer fitted with a dough hook, combine the flour and the salt.
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15
Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
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16
(The pizza dough can also be made in a food processor fitted with the steel blade.
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17
Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
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18
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
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19
The dough should be smooth and firm.
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20
Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.
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21
(When ready, the dough will stretch as it is lightly pulled).
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22
Divide the dough into 4 balls, about 6 ounces each.
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23
Work each ball by pulling down the sides and tucking under the bottom of the ball.
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24
Repeat 4 or 5 times.
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25
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
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26
Cover the dough with a damp towel and let rest 15 to 20 minutes.
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27
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
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28
To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough.
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29
Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle.
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30
If you find this difficult to do, use a small rolling pin to roll out the dough.
