Weekdays 10am-12:30pm ITV

Wolfgang Puck's Smoked Salmon Pizza! 🍕

He’s one of the most famous chefs in the world, and now the man who has catered for the Oscars for over 20 years, Wolfgang Puck, is live in the This Morning kitchen. From making food for A-Listers such as Jennifer Lawrence and Quentin Tarantino, today he’ll be cooking up a dish that he once served to Dame Joan Collins, his signature smoked salmon pizza!

Smoked Salmon Pizza

Makes 12 Pizzas


For the dough

12g fresh yeast

102g water

35g wildflower honey

45g kosher salt

1700g flour tipo 00 caputo 

930g ice and water 

55g olive oil

For the dill cream

1400gsour cream

65g finely chopped shallots

21g finely chopped dill

15g salt

1 tbsp white pepper

1 tbsp sugar

To top

olive oil 

red onion, sliced

dill cream (as above)

smoked salmon

chopped fresh chives

salmon roe


1. In a small bowl, combine the yeast with 102g water until the fresh yeast is dissolved.

2. Fix a dough hook to a stand mixer, add the bread flour, salt, honey, and yeast slurry to the bowl then turn the machine onto speed 1 and mix for 1 minute.

3. Add the ice water and mix on speed 1 for a further 5 minutes.

4. Once the flour, water, and other ingredients have begun to combine, turn the mixer to speed 2 for 7 minutes - slowly add the olive oil during the first minute. Continue mixing for a further 3 minutes on speed 3 until the olive oil is completely incorporated and is no longer shiny.

5. Remove the dough from the machine, cover with damp (not wet) towels or plastic wrap, and portion into 235g pieces immediately.  Do not allow the dough to rise before shaping.  Place on a tray and cover with plastic wrap. Refrigerate for at least 12 hours, but preferably 24 hours.

6. Next day, prove the dough at room temperature for 2½ - 3 hours.

7. To make the dill cream, whisk all ingredients together then season to taste. This will keep in the fridge for 3 days.

8. Start to build the pizza - flatten the pizza dough, brush with olive oil and spread over some sliced red onions.

9. Slide the pizza dough onto the hot pizza stone and cook for about 3½ minutes, or until cooked. 

10. Remove the cooked pizza from the oven and spread dill cream on top, followed by the salmon and chives.

11. Cut the pizza with a sharp knife, then add the salmon roe on top.

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