1. 30 minutes before you're ready to bake the pizzas, preheat the oven to 500ºF with a pizza stone inside.
2. 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.
3. 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.
4. Make the dill cream: Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste.
5. Arrange the pizzas: Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
6. Divide the salmon, and arrange decoratively over the cream.
7. 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.

Makes 4 8-inch pizzas.

1. In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
2. 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.)
3. 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.)
4. 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.

Makes enough dough for 4 pizzas.

1. Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

Makes 3 cups, or enough to serve 4 as a side salad.