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1
Put flour into a large bowl and make a deep well in the middle.
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2
Pour warm water into the well, mix in the yeast, using a bit of flour in the mix.
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3
Add the sugar, salt, and flour to the well, let stand for 10 minutes until mixture bubbles.
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4
Slowly stir all of the flour into the yeast mixture.
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5
When it gets too thick to handle place it on a board and knead it until elastic.
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6
Form a ball, place into a greased bowl, then turn it over so the top of the ball is greased.
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7
Cover with a towel and let rise in a warm and draft free place for an hour or until double in bulk.
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8
Preheat oven to 450F (230C).
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9
Punch down dough and divide in half.
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10
Refrigerate one half for later.
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11
(Allow extra time to rise).
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12
Roll the other half into a circle about 15 inches across.
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13
Place on a 14 inch greased pizza pan, roll edges to form a rim.
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14
Transfer the pie a pizza pan.
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15
Bake the pizza until the crust begins to brown, about 6 minutes.
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16
Remove from oven and cover with cheese, leaving 1/2 inch border around the edges.
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17
Arrange the salmon and onion on top and drizzle evenly with olive oil.
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18
Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated thru, about 4 minutes.
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19
Remove from oven to a cutting tray or board and lightly brush the crust with olive oil.
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20
Garnish with dill.
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21
Slice and serve immediately.
