Pizza al Taglio with Artichokes

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Light and airy on the inside and crispy on the outside. A Roman style deep dish pizza topped with fresh mozzarella, provolone and artichoke hearts.

1. In a large mixing bowl combine the water, yeast, flour, salt and 4 TBSP of the olive oil. Using a rubber spatula continually flip and turn the dough in the bowl for 5 minutes, keeping the dough in one...
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