Our Best Ever Smoked Salmon Pizza

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Spoon Fork Bacon
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1 cup warm water (110°F)

1 envelope (1/4 ounce) active-dry yeast

1 tablespoon granulated sugar

1 teaspoon honey

1 1/2 tablespoons extra virgin olive oil

3 cups bread flour plus more for dusting

1 1/2 teaspoons salt

1/2 cup crème fraiche

6 ounces cold smoked salmon, cut on a bias into thin strips

1/4 red onion, thinly sliced

1/4 cup capers, drained

1 cup baby arugula

3-4 large sprigs dill

zest of 1 lemon

salt and pepper to taste

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