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1
DOUGH: In a large bowl, whisk together the water, oil, sugar and yeast.
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2
Set aside the mixture for 15 minutes to hydrate the yeast.
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3
Stir in the salt and two-thirds of the flour, 1 spoonful at a time, to achieve a very soft dough.
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4
Turn out the dough onto a well-floured board and continue kneading in additional flour until a soft, sticky dough is achieved.
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5
The dough should be very moist; the more flour added, the heavier the dough and final crust.
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6
Place the dough in a large, greased bowl and cover loosely with plastic wrap.
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7
Set aside the dough until it doubles in volume, about 1 to 11/2 hours.
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8
(While the dough is rising, make the tomato and pesto sauces, and assemble the toppings.
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9
).
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10
When the dough has doubled in size, punch it down and turn it out onto a floured board.
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11
Halve the dough and roll each half into a ball.
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12
Place the balls on the floured board and lightly flour the top of each.
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13
Loosely cover each ball with plastic wrap and set aside until almost doubled again.
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14
SAUCE: In a medium saucepan heated over medium heat, add the oil, garlic and onion.
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15
Cook, stirring occasionally, until the onion is translucent, careful not to burn the garlic.
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16
Stir in the tomatoes, tomato paste, salt and sugar.
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17
Cover the pan and gently simmer for 15 minutes, stirring occasionally.
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18
Remove from heat and stir in the herbs.
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19
Pass the sauce through a food mill, or puree using a food processor or blender.
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20
This makes 1 scant cup tomato sauce.
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21
Cover and refrigerate until needed.
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22
PESTO:In a large mortar and pestle or using a food processor, grind together the garlic, pine nuts, chile flakes, Parmigiano and olive oil.
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23
Add the basil leaves, a few at a time, until they are incorporated and a coarse paste is formed.
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24
Taste and adjust seasoning as desired with additional Parmigiano, lemon juice, pine nuts or olive oil.
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25
Thin as desired with a little olive oil.
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26
Refrigerate the pesto in a nonreactive container with the surface covered with plastic wrap until needed; the pesto will keep for up to 1 day.
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27
ASSEMBLY: Place a pizza stone on a rack in the oven, and heat the oven to 450 degrees.
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28
Roll out each dough ball to a 12- to 14-inch round and place on a floured pizza peel.
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29
Divide the sauce between the two rounds, ladling evenly over each round and leaving a 1-inch border around each.
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30
Sprinkle the mozzarella and feta evenly over the pizzas, and garnish the top of each pie with the tomatoes, olives and artichokes.
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31
Gently slide the first pizza on the stone.
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32
Bake until the crust is puffed and golden-brown, about 8 to 10 minutes (timing will vary depending on the thickness of the pie and heat of the oven).
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33
Remove the pizza and slide the second into the oven.
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34
Cool the pizzas slightly, then spoon the pesto over and slice.
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35
Serve immediately.
