In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast and salt; stir to combine.
Turn mixer on low speed and add the water and 2 tablespoons of the oil; beat until the dough forms into a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with 2 teaspoons of olive oil, add the dough, and cover the bowl with plastic wrap. Place the bowl in a warm area and let it double in size, about 90 minutes.
Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Wrap one dough well in saran wrap and place in the freezer for a later use.
Place the dough you'll be using on a piece of plastic wrap and let it rest for 10 minutes.
Assembly:
Preheat oven to 450 degrees (F). Lightly oil pizza pan and set aside. Roll dough out to desired shape. Brush the dough with the remaining 1 tablespoon of olive oil, then sprinkle with onion flakes, poppy seeds, garlic powder and sesame seeds. Use a fork to piece the crust lightly (this helps prevent bubbling),then bake for 12-14 minutes, or until the crust is golden brown.
While the crust is baking, make your scallion cream cheese! In a the body of a blender or stand mixer beat cream cheese until light and fluffy, about 2 minutes. Add dill and beat for another minute or so.
Cool cooked pizza dough for at least 5 minutes, then spread the dill cream cheese evenly on top, leaving a one inch boarder as the crust. Layer the smoked salmon evenly around the pizza, then add onions, capers, and a few sprigs of dill. Cut into pieces, and serve at once! Keep pizza chilled if not serving right away.
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