
Make the dough by combining the bread flour, cake flour, sugar, salt, and dry yeast in a bowl. Add the water and olive oil, mix until a dough forms, then knead lightly until smooth. Divide into 3 portions, cover, and let rise in a warm place until slightly puffy, about 45-60 minutes. You can use ready-made pizza dough instead.

Cut the salmon into small 5 mm pieces. Season with a little salt and black pepper, then mix with the mayonnaise until the salmon is lightly coated.



Use kitchen scissors to cut the seasoned nori into thin strips, about 5 mm wide. Set it aside for topping after baking.



Preheat the oven to 200°C. On a lightly floured surface, stretch or roll each dough portion into a small pizza base and place on a baking tray lined with parchment paper.

Spread a thin layer of ketchup over each pizza base. Spoon the salmon mixture evenly over the top, then sprinkle with shredded pizza cheese.



Bake for about 7-10 minutes, or until the crust is cooked through, the cheese is melted, and the salmon is opaque. Adjust the time as needed depending on your oven and crust thickness.



Remove the pizzas from the oven and finish with the nori strips just before serving so they stay fragrant and crisp.

