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1
For the smoked salmon: Mix the kosher salt, brown sugar, granulated sugar and peppercorns in a medium bowl.
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2
Cut a piece of extra-wide aluminum foil a little longer than the length of the salmon.
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3
Place an equally long piece of plastic wrap on top of the foil.
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4
Sprinkle one-third of the salt rub onto the plastic.
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5
Lay one side of the salmon skin-side down onto the rub.
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6
Sprinkle another third of the rub onto the flesh of the salmon.
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7
Place the second side of the salmon flesh-side down onto the first side.
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8
Use the remaining rub to cover the skin on the top piece.
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9
Fold the plastic over the salmon to cover, and then close the edges of the foil together and crimp tightly around the salmon.
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10
The salmon should be folded in half and wrapped.
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11
Place the wrapped salmon on a baking sheet and top with another baking sheet.
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12
Weigh the top pan down with a brick or two.
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13
Refrigerate the salmon for 12 hours.
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14
Flip the salmon over and refrigerate for another 12 hours.
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15
Some juice will leak out during the refrigeration process, so make sure there's a place for the runoff to gather.
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16
Unwrap the salmon and rinse off the salt rub with cold water.
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17
Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the salmon is dry and matte-like, 1 to 3 hours depending on humidity.
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18
A fan may be used to speed the process.
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19
Preheat the smoker.
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20
Smoke the salmon over the smoldering alder wood chips until the thickest part of the salmon registers 150 degrees, about 30 minutes.
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21
Keep the temperature inside the smoker between 190 and 200 degrees F. Serve the salmon immediately, or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
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22
Meanwhile, for the pizza dough: Place the warm water and yeast in a large bowl.
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23
When the yeast dissolves, let the water stand about 5 minutes.
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24
Stir in 3 cups of the flour and the fine salt until smooth.
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25
Stir in an additional 2 cups of the flour and continue adding flour (up to 1/2 cup) 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky.
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26
Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands.
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27
Slap the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other.
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28
Fold the dough back over itself using a bench scraper or a wide knife to help scrape dough from surface.
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29
Repeat the process until the dough is easier to handle, about 10 times.
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30
Finish kneading until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
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31
Lightly oil a bowl with olive oil.
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32
Shape the dough into 2 balls and transfer to the bowl.
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33
Turn to coat the dough.
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34
Cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles in volume, about 3 hours.
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35
The dough is done when you press it with your finger and an indent remains.
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36
Gently remove the dough from the bowl.
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37
Roll each dough half into a ball and place on a lightly-floured baking sheet.
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38
Brush the dough balls lightly with olive oil.
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39
Cover the baking sheet lightly with plastic wrap and set aside for 15 minutes.
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40
Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash).
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41
Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
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42
Stretch and shape each piece of dough into a 10-inch-round on a flat surface.
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43
Brush the tops of each round with canola oil and sprinkle with salt and pepper.
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44
Place the rounds on the grilling stones and cook until the bottoms are lightly golden brown, 2 to 3 minutes.
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45
Brush the tops of the rounds with oil, flip and cook until the bottoms are lightly golden brown, 2 to 3 minutes.
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46
For the assembly: Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper.
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47
Spread the creme fraiche mixture on top of each cooked dough round.
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48
Flake some of the smoked salmon and place on top of the creme fraiche mixture.
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49
Top with the capers and onions.
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50
Garnish with whole herbs.
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51
Serve immediately.
