Ingredients:
Pizza Dough
- 5 1/2 cups (1125ml) Unbleached All Purpose or “00” Flour – extra for dusting
- 2 cups (500ml) Warm Water
- 1 tbsp. (15ml) Raw Sugar
- 1/2 tsp. (2ml ) Active Dry Yeast
- 2 tbsp. (30ml) Extra Virgin Olive Oil
- 1 tbsp. (15ml) Fine Sea Salt
Pizza
- 12 Heirloom Cherry Tomatoes – sliced in half
- 1 Red Bell Pepper – seeded and sliced into rings
- 1 Orange Bell Pepper – seeded and sliced into rings
- 1/2 cup (125ml) Kalamata Olives – pitted and sliced
- 2 Artichokes – quartered
- 250g Mozzarella – shredded
- 2 cups (500ml) Tomato Sauce
- Extra Virgin Olive Oil as needed
- Flaked Sea Salt to taste
Directions:
Pizza Dough
Combine yeast, sugar, water and oil in a stand mixer bowl, allow yeast to activate for 10 minutes
Sift salt and flour in a bowl, slowly incorporate mixture into mixer with dough hook until dough forms
Turn out dough into a greased stainless bowl, cover with damp cloth
Allow dough to rise at room temperature 1 hour or until doubled in size, divide into 4 portions
Refrigerate for up to 48 hours
Pizza
Place the pizza stone on the rack in the lower position in the Chef’s Convection Countertop Oven
Preheat the oven by selecting dual cook, first set to bake at 500°F (260°C) for 12 minutes
Then set to broil at 500°F (260°C) for 2 minutes
Lightly dust work surface with flour, turn out dough and using a rolling pin or your fingertips press into 12” round
Pizza dough should be ¼“ thick with ½” thickness at the edges, pinch edges for thick crust
Spread tomato sauce evenly over dough, top with ¾ cheese, artichokes, olives, bell peppers and cherry tomatoes
Top with ¼ mozzarella, season with salt and pepper, drizzle with oil
Place pizza on stone using pizza peel, bake until dough puffs and cheese melts, 10-12 minutes
Use pizza peel to remove from stone, cool slightly, slice into wedges
