Smoked Salmon Pizza | Ooni Koda 12 | Inspired by Chef Wolfgang Puck скачать в хорошем качестве

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:    • BEST PIZZA DOUGH. Cold, Slow Fermentation ...   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