Preparation time: 15 minutes Rising time: 1 1/2–6 hours
Cooking time: 20 minutes Difficulty: medium
FOR THE DOUGH
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1 1/2 tsp. (4 g) active dry yeast for
2-hour rising time, or 3/4 tsp. (2 g)
for 6-hour rising time
2 tsp. (12 g) salt
FOR THE TOPPING
1 16-oz. can peeled tomatoes, crushed by hand
14 oz. (400 g) mozzarella cheese, shredded
10 artichoke hearts in oil
6 button mushrooms, sliced
10 green olives, pitted
6 ham slices
Put the flour onto a clean work surface and make a well in the center.
Dissolve the yeast in the water.
Gradually incorporate the yeast mixture into the flour until a loose dough forms, then add the oil and salt.
Knead the dough until smooth and elastic.
Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Using your fingertips, spread the dough to cover the bottom of the pan.
If you used 1 1/2 tsp. of yeast, let the dough rise for about 40 minutes.
If you used 3/4 tsp., then cover the dough with a sheet of lightly oiled plastic wrap and
refrigerate for at least 5 hours.
The dough will rise perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the tomatoes over surface, and then arrange mozzarella, artichoke hearts, sliced mushrooms and olives (at room temperature) on top.
Let the dough rise for 40 minutes.
Bake at 425°F (220°C) for 18 minutes.
Add the ham (at room temperature) and bake for 2 to 3 more minutes, or until cheese is bubbly and crust is golden brown.