Smoked Salmon (Lox) Detroit Pizza Recipe

Celebrate National Pizza Day with this Smoked Salmon (Lox) Detroit Pizza, with a creamy ricotta/cream cheese mix, capers, freshly chopped dill, pickled red onion, and high-quality lox topping our favorite Detroit-style crust. This pizza can be enjoyed equally for breakfast or dinner… or both.

I parbaked the dough in the Ooni Koda pizza oven for 3 minutes and then finished the bake (with mozzarella) for another 5 minutes. However, you can easily use a home oven by parbaking at 550F for 5 minutes, followed by another 7 minute bake with cheese.

Lox pizza

Smoked Salmon (Lox) Detroit Pizza

Detroit-style sourdough crust topped with a ricotta/cream cheese mix, fresh dill, capers, pickled red onion, and delightful layers of smoked salmon. No bagels necessary!
5 from 1 vote
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Pizza Style: Detroit
Oven Type: Outdoor Pizza Oven
Keyword: Detroit Pizza, Lox, Smoked Salmon (Lox) Detroit Pizza
Prep Time: 15 minutes
Cook Time: 10 minutes
Rise Time: 2 days
Servings: 4 servings
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  • 1 Ooni Koda Pizza Oven


  • 1 batch Detroit Sourdough Pizza Dough, prepared and risen
  • 3/4 cup ricotta cheese
  • 4 oz. cream cheese, softened
  • 1 pinch salt
  • 2 cups low moisture mozzarella cheese, shredded
  • 2 tbsp capers, drained
  • 6 oz. lox or smoked salmon, sliced thin
  • 1 tbsp freshly chopped dill, for garnish
  • 1/4 cup jarred pickled red onion, for garnish
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  • Begin by preparing the Detroit-style dough 2 days before making this pizza. Remove your dough from the fridge and allow to come to room temperature for 3 hours.
  • When ready to bake, carefully add your dough to your oiled Detroit-style pan and press to even out. Allow to sit for 1/2 hour.
  • Meanwhile, add the ricotta and cream cheese to the blender with a little salt. Pulse until well-incorporated. Set aside.
  • Preheat your pizza oven to 700-800 degrees F for about 20 minutes so it gets nice and hot. If using a home oven, preheat it to 550 degrees F.
  • Place the dough in the oven to par-bake for 3-5 minutes, then remove.
  • Top the dough with the mozzarella cheese and return to the oven for 4-5 minutes in a pizza oven (lowering the flame or covering the pizza to avoid burning toppings) or 7 minutes in your home oven.
  • Once crisp and cooked through, remove the pizza. Top with dollops of the cream cheese/ricotta mix, then capers, then folds of lox, followed by the dill and pickled red onion.
  • Serve hot and enjoy!

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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