Pizza al Taglio with Artichokes
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...
See the full directions on my site