Preheat an oven containing a pizza stone
or unglazed baking tiles to 500°F.
Roll the dough into 4 balls of equal size. Allow to rest 15
minutes on a floured surface covered with plastic wrap.
Roll out the dough into rounds 1/8 inch thick and dimple the
dough with your fingertips. Rub with extra virgin olive oil.
Transfer the dough to a stone or tiles and bake 10 minutes or
until brown and crispy. Repeat until all the dough is cooked.
If you don't have a stone or tiles, bake dough on a baking sheet
dusted with cornmeal.
While the pizzas are still warm, spread each one with an equal
amount of mascarpone cheese. Arrange the salmon on top and then
sprinkle with capers, scallions and pepper. Garnish each pizza
with a lemon wedge and serve.
For the pizza dough:
1 1/4 cups warm water
1 package yeast
1 Tablespoon salt
1/4 cup extra virgin olive oil
3 cups all-purpose unbleached flour
Put 1/4 cup water in a large bowl. Add
the yeast and stir until dissolved. Allow the yeast to proof.
Add the remaining water, salt and olive oil and mix well. Using
a wooden spoon, add the flour, one cup at a time. When the dough
is too stiff, put in on a clean board and knead until smooth
and elastic, about 7 minutes. This dough should be a little
Put the dough in an oiled bowl, cover with plastic wrap and
allow to rise until doubled in bulk, about 2 hours. Punch down
and let rise again for 45 minutes. Proceed with your recipe.
If you would like to develop a more flavorful dough, let dough
rise overnight in a refrigerator during the second rising. Allow
the dough to come to room temperature before using.
Garrett Olivers Beer Match:
German-style Wheat Beer (Schneider Weisse, Paulaner Hefeweizen,
Hacker-Pschorr Weisse, Ayinger Brau-Weisse)