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1
Preheat the oven to 400 degrees.
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2
In a mixing bowl, blend the yeast, 2 tablespoons of the flour, and 1/4 cup of the warm water together.
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3
Let sit for 5 minutes.
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4
Beat in 2/3 cup of the flour and water.
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5
The batter should be very elastic.
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6
Seal the sponge with plastic wrap and let sit for 7 to 8 hours.
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7
Using an electric mixer with a dough hook, blend 2 cups of flour and salt.
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8
Add half the sponge, olive oil and the lard.
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9
Beat for 5 minutes on low speed for the gluten to develop.
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10
Turn the speed to medium and mix until the dough starts coming up the sides.
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11
Place the dough in an oiled bowl and cover with plastic wrap.
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12
Let the dough rise for 3 hours or until double in size.
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13
Lightly grease a 14 to 16 inch pizza pan.
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14
Punch the dough down.
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15
Press the dough out, to fit the pan.
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16
Cover the pan and let rise until double in size, about 3 hours.
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17
In a saute pan, heat the 1 1/2 tablespoons extra-virgin olive oil, saute the artichokes and onions for 3 to 4 minutes.
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18
Season with salt and pepper.
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19
Stir in 1 tablespoon garlic and wine and continue cooking for 3 to 5 minutes, or until the artichokes are soft.
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20
In a mixing bowl, combine the Fresh Ricotta cheese, Parmesan cheese, remaining garlic, and parsley.
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21
Season with salt and pepper.
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22
Raise the heat to 450 degrees and bake the bread for 10 minutes.
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23
Spread the cheese mixture over the bread and top with the sauteed artichokes.
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24
Sprinkle with remaining olive oil.
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25
Return the heat of the oven to 400 degrees.
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26
Bake for additional 15 minutes or until the bread is crisp.
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27
Place the bread on a platter and slice.
