326gbread wheat flourKing Arthur Unbleached Bread Flour preferred (14% gluten)
1 1/2tspkosher salt
1/2tspSaf Instant Yeast
for toppings (2 pies)
16eachbaby artichokescooked, canned, or marinated
2eachgreen chile peppersmild, marinated
8eachgreen olivesmild, pitted, sliced
2tbspsemolinafor dusting peel
2twistsblack pepperfreshly ground
Dissolve salt and honey in water. Combine all ingredients and make a slightly sticky, soft, and supple dough. Divide the dough into 2 pieces. Form each into a ball, brush it with some olive oil, and place inside its own zipped freezer bag. Keep for them 15-30 minutes in room temperature, then put in the refrigerator for at least 12 hours. Remove the balls from the refrigerator 2 hours prior to making pizza.
Place baking stone or steel on the rack and preheat oven to 450F. Half baby artichokes. Prepare fresh mozzarella pieces, olives, capers, peppers. Wash and chop parsley. Divide all ingredients for two pizzas.
Make one pizza at a time. Shape half of the dough on the counter and transfer to the peel dusted with semolina. Brush extra virgin olive oil to cover the surface of the dough lightly.
Arrange mozzarella pieces evenly. Distribute all vegetables evenly and more mozzarella on top.
Bake on the hot pizza stone for 6-8 minutes. Slice and serve. As an option, add pieces of prosciutto on top of hot pizza right before serving.