Smoked Salmon Thin-Crust Pizza

The crispy cracker crust of this pizza contrasts nicely with the velvety-soft salmon.
Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with the dough hook attached; let stand for 5 minutes or until the dough begins to bubble. Add the butter and salt to the yeast mixture. Spoon the flour into dry measuring cups; flatten with a knife. Sprinkle the yeast mixture with flour; knead for 2 minutes or until a soft dough forms. Place the dough in a large bowl greased with cooking spray; cover the surface of the dough with plastic wrap lightly greased with cooking spray. Refrigerate for 24 hours.Set the oven grill to the lowest possible temperature. Place the pizza bone on the bottom rack. Preheat the oven to 350 degrees. Preheat the pizza 30 minutes before baking the dough.Remove the dough from the refrigerator. Let stand, covered, for 1 hour or until the dough is heated to room temperature. Knead the dough. On a lightly floured baking sheet, roll out the dough into a very thin 14-inch circle without protruding edges, sprinkled with cornmeal. Crimp the edges to form a 1/2-inch thick rim. Pierce the dough several times with a fork.Place the dough on a preheated pizza pan, using a spatula as a guide. Bake at 550 ° C for 4 minutes. Remove from the oven; spread the cheese evenly over the dough. Place the capers and onions on top of the cheese. Bake for another 5 minutes or until the crust is golden brown. Spread the salmon evenly; sprinkle with dill. Cut the pizza into 8 slices.