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1 Position an oven rack in the upper third of the oven and place a baking stone on the rack.
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Preheat the oven to 500F.
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Have ready a pizza peel.
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2 In a bowl, toss the mushrooms with 1 tablespoon of the olive oil and sprinkle lightly with salt and pepper.
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Arrange the mushrooms in a single layer in a small baking dish or ovenproof skillet.
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Roast until deep brown, about 12 minutes.
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Transfer to a plate to cool slightly.
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3 Remove the dough from the plastic bag, keeping the smooth top side facing up.
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Place it on a lightly floured work surface and lightly dust the dough with flour.
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Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle.
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Flip the dough over and repeat on the other side, and then flip the dough back over.
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(You always want the smooth side up.)
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4 Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 oclock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker).
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Place your right hand at the 3 oclock position, putting your thumb on top of the dough and your other fingers underneath.
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Lih the dough and stretch it a bit.
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Move the dough a one-eighth turn and repeat.
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Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.
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5 Dust the pizza peel generously with flour.
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Using your hands and working quickly, lift and transfer the dough to the pizza peel.
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Give the peel a few shakes back and forth to make sure the dough isnt sticking.
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6 To top the pizza: Spread the pizza sauce evenly over the dough, leaving a l-inch border.
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Arrange the slices of mozzarella in a single layer over the sauce.
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Distribute the mushroom slices evenly over the top.
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Arrange the prosciutto and salami evenly over the mushrooms and scatter the artichoke slices over the top.
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Drizzle the remaining 1 tablespoon olive oil over the pizza.
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7 Give the peel another gentle shake back and forth just to make sure the dough isnt sticking.
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Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm.
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(Work quickly to slide the pizza into the oven and close the door so the oven temperature doesnt drop too much.)
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Bake the pizza until the crust is crisp and golden brown, about 8 minutes.
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Using the peel, remove the pizza from the oven and transfer to a cutting board.
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Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.
