Smoked Salmon and Brie Pizza - flour

Method

• Put flour into a large bowl and make a deep well in the middle.
• Pour warm water into the well, mix in the yeast, using a bit of flour in the mix.
• Add the sugar, salt, and flour to the well, let stand for 10 minutes until mixture bubbles.
• Slowly stir all of the flour into the yeast mixture.
• When it gets too thick to handle place it on a board and knead it until elastic.
• Form a ball, place into a greased bowl, then turn it over so the top of the ball is greased.
• Cover with a towel and let rise in a warm and draft free place for an hour or until double in bulk.
• Preheat oven to 450F (230C).
• Punch down dough and divide in half.
• Refrigerate one half for later.
• (Allow extra time to rise).
• Roll the other half into a circle about 15 inches across.
• Place on a 14 inch greased pizza pan, roll edges to form a rim.
• Transfer the pie a pizza pan.
• Bake the pizza until the crust begins to brown, about 6 minutes.
• Remove from oven and cover with cheese, leaving 1/2 inch border around the edges.
• Arrange the salmon and onion on top and drizzle evenly with olive oil.
• Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated thru, about 4 minutes.
• Remove from oven to a cutting tray or board and lightly brush the crust with olive oil.
• Garnish with dill.
• Slice and serve immediately.