Smoked Salmon Pizza | Ooni Koda 12 | Inspired by Chef Wolfgang Puck

Smoked Salmon Pizza | Ooni Koda 12 | Inspired by Chef Wolfgang Puck

Welcome to @cheftuan I was inspired by Wolfgang Puck’s smoked salmon pizza. Here is my version.

Pizza Dough: https://youtu.be/pYvq1YQSPC8
415 g bread flour (I use King Arthur)
270 g water
1 g yeast
9 g salt

Combine all your ingredients in a large mixing bowl.
Cover with plastic wrap and a towel and let sit at room temperature for 8 hours.

After 8 hours, portion into 230 g dough balls.
After you shape your dough balls, spray or cover with a coat of oil so they dough doesn’t form a skin. And let it rest in your fridge for 18-24 hours.

Take dough balls you want to cook out of the fridge and let it sit at room temperature for about 2 hours before cooking.

6-8 oz smoked salmon.
1/2 thinly sliced red onion
olive oil
1 tsp salmon roe per slice of pizza (feel free to use any kind of roe or caviar you like or have access to)

Dill Cream:
1 C sour cream
1/4 C chopped fresh dill
kosher salt to taste