Each year, Hollywood's A-listers are served Wolfgang Puck 's signature smoked salmon and caviar pizza at the annual Oscars  Governors Ball — and now you have a chance to taste it, too! Tetsu Yahagi, chef de cuisine at Spago Beverly Hills , shows us how to take the luxurious pizza from restaurant grade to homemade. What's the secret to this celebrity favorite? Watch the video now to find out — then print out the recipe below.
1 recipe (24 ounces) pizza dough (see recipe below)
Flour, for dusting
1/4 cup extra-virgin olive oil
1 medium red onion, julienned
1/4 bunch fresh dill, minced, plus 4 small sprigs for garnish
1 cup sour cream or crème fraîche
Freshly ground pepper, to taste
16 ounces smoked salmon, sliced paper-thin
4 heaping tablespoons domestic golden caviar or salmon caviar
4 heaping teaspoons black osetra caviar
- 30 minutes before you're ready to bake the pizzas, preheat the oven to 500ºF with a pizza stone inside.
- Prepare pizza crust: Dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
- After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.
- Make the dill cream: Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste.
- Arrange the pizzas: Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
- Divide the salmon, and arrange decoratively over the cream.
- Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden or salmon caviar. Cut each pizza into fourths and serve immediately.
- Main Dishes, Pizza
- 4 8-inch pizzas
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º to 115ºF)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin olive oil
Toppings of your choice
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor; dissolve the yeast as above, combine the flour and salt in the bowl of a food processor fitted with the metal blade, pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball that rides around the side of the bowl on top of the blade.)
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should feel smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough should stretch easily as it is lightly pulled.)
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times to form a smooth, even, firm ball. On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. Use as directed for smoked salmon pizza; dough may be wrapped in plastic and refrigerated for up to 2 days.
- Main Dishes, Pizza
- North American
- Enough dough for 4 pizzas