Artichoke Pizza
Artichoke Pizza With Mozzarella Cheese Best Pizza Recipe. Easy to Bake at Home.
Ingredients
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 fresh mozzarella cheese, sliced
- 15 artichoke hearts in oil
Instructions
- Put the flour onto a clean work surface and make a well in the center.
- Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, 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. Transfer the dough to the pan and, using your fingertips, spread the dough to cover the bottom of the pan.
- If you used 1 1/2 tsp. yeast, let the dough rise for about 40 minutes.
- If you used 3/4 tsp., cover the dough with a sheet of lightly oiled plastic wrap and refrigerate for at least 5 hours.
- The dough will rise well in the refrigerator, becoming light and fragrant.
- When the dough has risen, spread the tomatoes over the surface, then arrange the mozzarella and the artichoke hearts (all at room temperature) on top.
- Let the dough rise for another 40 minutes.
- Bake in the oven at 425°F (220°C) for 20 minutes, or until the crust is golden brown.