Three ways to bring your pizza dough to Pizza Nite:
buy a ready-made uncooked pizza dough from a pizza joint(easy and fun)
buy a ready-made cooked pizza crust from the grocery(easy but not fun)
make your own pizza dough from scratch, as follows: (challenging and most fun)
3 1/2 cups flour
1 cup warm water (between 85° and 115° F)
2 tbsp yeast (I like my dough a little yeasty. You can use less)
2 tbsp sugar or honey (I use Muscovado sugar)
1/4 cup olive oil
1/2 tsp salt
Making the sponge/poolish Mix water, sugar, yeast and 1 cup regular flour in a bowl. Cover until it starts to bubble (first rising, around 45 mins). This can now be used. However, if you want a more flavorful pizza dough, keep this covered in the fridge overnight or a full 24 hours.
Kneading Mix the rest of the ingredients (flour, salt and oil) and start kneading (tip: press on with your body weight, not just your arm power). The dough should be soft without being sticky. Too sticky, add flour. Too hard, add water. You're done when the dough bounces back when you poke your finger onto it. Cover until double in size (2nd rising, around 45 mins).
Scaling and shaping Punch the dough to take the air out. You can cut it up and use only what you need. You can cut it up into 3 and shape them into balls - one of those balls should be good to make one 13" regular pizza. You can freeze the 2. Flatten one ball into a circular shape. I usually flatten it on the same tray I will bake on so I don't have to make a transfer - I just apply a little oil on the tray before flattening. Using both hands, one on top of the other, press from the center outwards to stretch it in all directions. You can flatten it more by using a rolling pin (or wine bottle). Take a fork and put puncture holes all over the dough to keep it from bubbling up while cooking (which also holds the sauce in place). Wait until double in size (3rd and last rising).
the dough is now ready for baking
For a more complicated pizza dough but much better, here's a video by Vito Iacopelli
1/2 cup canola oil
1/4 cup soy sauce
1/4 cup tomato paste
1 bulb garlic, crushed
mix all the above ingredients with a whisk until well blended. It's ready to be used for basting. This sauce is ideal for ribs
salt and pepper
pan-fry the salmon, capers and olives until medium. Remove from heat. The rest of the cooking will be done while top-browning the pizza
spread the pizza sauce on top of the dough, add the salmon belly, olives, capers. Last, add the cheese on top.
turn the oven heat on to 2100C or 4100F. If you have a heating element on top, place an aluminum foil on top of the bread to keep it from burning, but remove it on the last 5 minutes for top browning. The bread is done if it sounds hollow when you tap on it.
drizzle with a light extra virgin olive oil before serving. Enjoy!
Ending Thoughts Salmon-belly pizza is over-the top by any pizza benchmark. Invite the right friends and a little wine and you have a party right there!