Recipe Tip: Pizza with Smoked Salmon and Caviar - Falstaff
Top Recipe by Wolfgang Puck. All ingredients and tips for getting it right. Probably one of the most legendary dishes that Wolfgang Puck serves every year at the Oscars in Hollywood.
- 1 packetdry or fresh yeast
- 1 teaspoon(s)honey
- 240 mlwarm water (approx. 45 °C)
- 720 gflour, preferably 00
- 1 teaspoon(s)table salt
- 1 tablespoonextra virgin olive oil and some additional oil for brushing
- 450 gsmoked salmon, sliced very thinly
- 60 mlextra virgin olive oil
- 1medium red onion, peeled and thinly sliced
- ¼ bunch(es)dill, chopped; and reserve 4 small sprigs for decoration
- 240 mlsour cream or crème fraîche
- freshly ground pepper
- 4 tablespoongolden caviar (alternatively: char caviar)
- 4 tablespoonblack caviar
Step 1Dissolve the honey and yeast in 60 ml warm water in a bowl. Put the dough hook in the food processor and then mix the flour and salt together. Add the oil, the yeast mixture and the remaining water and slowly mix in.
Step 2Knead for 5 minutes until the dough separates from the edge of the bowl.
Step 3Place the dough on a clean work surface and knead with your hands for another 2 to 3 minutes. The dough should feel soft and smooth.
Step 4Cover the dough with a clean, damp cloth and leave to rise in a warm place for 30 minutes. Preheat the oven (ideally with a pizza stone) to 260 °C for 30 minutes on the middle shelf.
Step 5Divide the dough into four balls. Each should weigh about 170 g. Pull the edges of the balls slightly downwards and at the bottom into the middle. Repeat four to five times until a round soft ball is formed. Then roll the dough ball on a non-floured surface with your hands until it forms a uniform ball.
Step 6Then let the dough balls rise again under a damp cloth for 20 to 25 minutes. If you want to prepare the dough, you can wrap it in plastic wrap at this time and store it in the refrigerator for up to 2 days.
Step 7To prepare the pizzas, roll the dough ball in flour, tap off the excess flour and then roll out the dough on a lightly floured surface until it has a diameter of 20 centimetres. The edge should be a little thicker than the inside of the pizza.
Step 8Place the dough patties on a wooden board lightly sprinkled with flour. Brush the entire pizza except the edge with olive oil and spread the sliced red onion strips on top.
Step 9Bake the pizzas (on the pizza stone) for 8 to 12 minutes until a golden brown crust has formed.
Step 10Mix the dill with the sour cream or the crème fraîche and then season with freshly ground pepper.
Step 11Spread over the pizza bases and then arrange the thinly sliced salmon and caviar on top, slice the pizzas and serve immediately.
Step 12Portobello Mushroom "Pizzas" Who says pizza and gluten-free don't go together? True Neapolitans might not agree these delicious portobellos qualify as real pizzas but they will find them delicious! Vegetables
Step 13Pizza with Smoked Salmon and Caviar Probably one of the most legendary dishes that Wolfgang Puck serves every year at the Oscars in Hollywood. Pizza
Step 14Pizza Dough - Roman Recipe for a slightly thinner, crispy pizza - enough for eight medium-sized pizzas. Pizza
Step 15Pizza Dough - Neapolitan Recipe for a thick and fluffy pizza dough - enough for eight medium-sized pizzas. Pizza
Step 16Pizza Margherita The culinary epitome of Naples! The "Margherita" is a classic among pizzas and was invented in 1889 in honour of Queen Margherita's visit to Naples by the pizza maker Esposito. His Pizzeria called Brandi was founded in 1780 and still exists today. Pizza