Pizza Pizza Pizza my Favorite is Smoked Salmon

Pizza is such a staple in America today, but let's be realistic -  the stuff out there is made with brominated flour, the cheeses used are preshredded and have silica added to prevent caking, the sauces used are monstrosities of chemical additives.  YOU can do better, and it is so easy.  And it is possible to make pizza crusts by the dozen, freeze them and then make your own quick and easy, yet ever so satisfying pizza at home that you will never buy delivery again.  Pizza dough needs to be a bit stiffer than regular whole wheat dough.  If you have been to any of my bread classes at the store, then you will know that in order to have bread that is light and fluffy, you need to keep it sticky and add as little flour into the dough as possible.  Although that works great for loaves, it is hard to make pizza crusts with dough that sticky.  Make your dough using the basic bread recipe, except when it is just beginning to mix and pull away from the sides of the bowl, add another ½ to ¾ cup flour.  Let knead for the 9 minutes and feel the dough.  It should be just slightly sticky, but still hold together and allow you to form it into a ball on an oiled counter top.  Pinch off a big ball and roll it out with a rolling pin into a circle just large enough for your pan.  Lift the dough on one edge and slide the pan under it.  Freeze it this way and wrap in plastic wrap for fast pizza construction, or allow to rise and make a pizza right away.  I also like deep dish pizza and so do the same as above, just with more dough and then throw it into a deep dish pan and allow to rise for a while before building the pizza.  MY FAVORITE Pizza is Smoked Salmon. 

Take a nice salmon fillet and wash well.  Place in a dish large enough that the fillet will lay down completely.  Dust the surface with dill, black pepper and pour on a small amount of sherry.  Cover the fish with kosher salt and put in the fridge for 3 hours.  Take the fish out and rinse off the salt.  Pat the fish dry and sprinkle on some dill and black pepper.  Place the fillet in the stovetop smoker and add light flavored wood chips.  Smoke on medium high heat for about 20 minutes.  Remove from the heat and take out the salmon.  Flake into large flakes.  Take a pizza crust and brush with olive oil.  Add a layer of grated smoked Gouda cheese.  Lightly sprinkle some dill over the cheese, the distribute some of the smoked salmon around.  Add some capers and bake.  When you take the pizza out, garnish with some very thinly sliced scallions that you cut on the bias and serve with pickled red onions on the side.  Try it with the onions, it makes the pizza.