Place the crème fraîche in a bowl and season with salt, pepper and lemon juice. Set aside.

Coat the bottom of a skillet with vegetable oil; heat until shimmering, then add the sage leaves in a single layer. Fry until crisp (but not burnt, about 20 seconds).

Fire up your oven and allow it to preheat for 15 to 20 minutes, aiming for 450 °C and 500 °C (850 °F and 950 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. 

Place your dough ball on a lightly-floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. 

Spread the seasoned crème fraîche evenly over the base of your pizza. Top with the torn mozzarella, parmesan, salmon and capers. Drizzle with olive oil.

Gently drag and lay your pizza over your lightly-floured pizza peel.

When your oven is hot enough, launch your pizza and cook it for 1 to 2 minutes, turning every 20 seconds to ensure an even bake. 

Remove the pizza from the oven and finish with pickled red onions and deep-fried sage. Slice, serve and enjoy.