Pizza Capricciosa

Steps

1. 1
   Mix the flour, yeast and water, then add the salt and knead for 10 minutes until smooth. Cover and leave for 2 hours at room temperature — or up to 24 hours in the fridge for a lighter, tastier crust.
2. 2
   Divide into 4 balls, cover and leave to rise for 1 hour more.
3. 3
   Heat the oven to its maximum, 250–275°C, with a pizza stone or an upturned heavy tray inside for at least 30 minutes.
4. 4
   Season the passata with a pinch of salt, the oregano and 1 tbsp of the oil. Toss the mushrooms with another 1 tbsp of oil.
5. 5
   Press and stretch each ball by hand into a 28–30 cm round, keeping the rim thicker; avoid a rolling pin, which squeezes out the air.
6. 6
   Spread with a thin layer of sauce, then scatter with torn mozzarella, the ham, mushrooms, artichokes and olives. Don't overload it — too much topping keeps the base pale.
7. 7
   Slide onto the hot stone and bake for 7–9 minutes, until the rim is blistered and the cheese is bubbling.
8. 8
   Drizzle with the remaining oil and serve at once, while you bake the next one.