SALMON PIZZA

There's something therapeutic about making pizza. A good pizza dough won't be rushed. You make the starter. You stop. You leave it to rise. You make the dough. You kneed it for 15 minutes. You stop. You leave it to rise. You punch it down. You leave it to rise again. You cut it, roll it and then, finally, you're ready to start making a pizza. Worth the effort? You bet.

SALMON PIZZA