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In a small bowl, pour the yeast and
Sugar over the warm water. Let it sit
Until the yeast is bubbly and foamy,
About 10 minutes.
In a large bowl, combine the flour
And salt. Pour the yeast water into
The flour and stir to mix. Turn onto a
Lightly floured work surface and
Knead a few times, until it becomes
A ball of sticky dough. Place back in
A cleaned bowl. cover and let rise
For about 3 hours. Punch it down.
Knead a few more times (it will be
Much smoother and more elastic by
Now, and let it rise again for another 2 to 3 hours.
Preheat your oven to 400.
Divide the risen dough into flour even mounds. (Or however many pizzas you’re making) Roll out each mound to your desired size. Mine was about nine or so inches. The wider you go, the thinner the crust. You know. Plop the pizza dough on a rimmed baking sheet.
Spread each crust with pizza sauce, and top with the chopped artichoke hearts, pepperonis, and a good sprinkling of mozzarella cheese. Bake roughly 20 or so minutes, until the cheese is melted, browning and bubbling up so perfectly.
Garnish with chopped herbs, crushed red pepper, a drizzle of extra-virgin olive oil and a bit of parmesan cheese.
Slice and serve!
(Repeat with the other pies, or go two at a time, like we do.)