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Smoked salmon pizza with dill mayonnaise
Chrissy Freer · taste.com.au · 2009 · 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
520g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
250g
Dough weight
520g
Process
Bake temp
446°F / 230°C
Bake time
12-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourchopped fresh dill20 ml · 20g
- cheese mozzarellabocconcini250g
- flourbaby spinach leaves500 ml · 500g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesem good-quality mayonnaise
- over cheeselemon juice
- over cheese1 quantity pizza dough
- over cheese12 slices smoked salmon
- over cheesecapers2 tsp · 8.4g