Pizza with Smoked Salmon, Crème Fraîche, and Caviar

Name: Pizza with Smoked Salmon, Crème Fraîche, and Caviar
Cook time: 10 min
Ingredients: 0.75 cup cool water; 2 tbsp olive oil; 1 tbsp honey; 1 tsp salt; 1 each 1 envelope active dry yeast; 0.25 cup warm water; 3 cup all-purpose flour; 0.25 cup extra-virgin olive oil

Unknown · foodandwine.com · 2013 · Original

other (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

375g

Water

237g

Hydration

63.2%

Salt

1.6%

Yeast

—

Oil

21.8%

Sauce

—

Cheese

—

Dough weight

712g

Process

Bake temp

500°F / 260°C

Bake time

8-10 min

Oven

home standard

Surface

stone

Ingredients (8)

watercool water0.75 cup · 177.8g
oilolive oil2 tbsp · 27.2g
sugarhoney1 tbsp · 12.5g
saltsalt1 tsp · 6g
yeast1 envelope active dry yeast—
waterwarm water0.25 cup · 59.3g
flourall-purpose flour3 cup · 375g
oilextra-virgin olive oil0.25 cup · 54.5g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesechopped chives2 tbsp · 25g
over cheesecrème fraîche6 tbsp · 75g
over cheesethinly sliced smoked salmon0.5 lb · 226.8g
over cheeseblack or golden caviar6 tbsp · 85.1g

Pizza Lab

Baker's percentages

Process

Ingredients (8)

Toppings (4)