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Make the base first by mixing the flour, salt, olive oil, yeast and enough to water to bring together to a soft sticky dough. Beat in a stand mixer with the dough hook until soft, springy and it cleans the sides of the bowl. Spray with a little oil, cover and chill until needed - the longer the better, 24 hours is no problem.
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When ready to cook, pat the dough into a round on a nonstick baking sheet with a slightly taller rim and leave some place warm uncovered.
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Preheat the oven as hot as it will go with a shelf positioned half way down with either a pizza stone or second baking sheet in to preheat. We're going to cook hot and fast - it's the best way by far to make pizza in a domestic oven.
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Mix the tomato puree, spring onions, garlic, parsley, olive oil and a little seasoning then spread evenly onto the pizza dough, leaving 1-2 cm uncovered at the edge.
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Place the cherry tomatoes cut side up then tear rags of smoked salmon and distribute evenly. Sprinkle with cheese and black pepper and place on the preheated stone/second baking tray and cook for 12-15 minutes until the pizza is cooked through. The crust will soon hollow when tapped and it should slide easily off the baking sheet to a serve plate or board.