← All pizzas
Pizza Topping - Smoked Salmon Pizza
Chef floWer · food.com · 2007 · 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
200g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
1.1%
Sauce
123g
Cheese
—
Dough weight
202g
Process
Bake temp
500°F / 260°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatotomato pizza sauce0.5 cup · 122.5g
- floursmoked salmon100g
- flourmozzarella cheese0.5 cup · 100g
- oilolive oil0.5 tsp · 2.3g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 prepared pizza crust
- over cheese1/2 red onion
- over cheesecapers2 tbsp · 25g
- post bake5 fresh basil leaves or 1/2 teaspoon dried basil5 tsp · 2.5g