Thursday, January 12, 2012
Smoked Salmon, about 150 grams
Dill, 1 sprig
Creme fraiche, 180ml
For the dough
Quantity for a pan with 28 cm of diameter
Flour type "00", approximately 200 g
Salt, a little
Oil, directly on the flour before kneading.
Yeast, approximately five grams, or a quarter of a cube of 25 grams (one kilogram quantity).
Pour the flour into a bowl. Dissolve yeast in 2.5dl warm water. Now add the flour, salt it and add some olive oil. Knead for ten minutes (add water if it's still chalky) until the mixture is homogenous. Let by side for an hour covered with a napkin.
After the interval, we cut a piece of paper for oven so that it fits in the pan of 28 cm. Pour the now ready batter and start to roll it out to the sides equally. Add some olive oil over it, a pinch of salt and bake in the oven heated at 180 º. After about ten minutes remove the pan from the oven, spread the cream fraiche all over, add the salmon and put it in the oven for another five minutes.
Chech that the bottom of the pizza is well cooked, add dill and serve hot.