Pizza with artichokes, capers, and pancetta

Spread the flour on your work surface and make a well in the center.

Mix in the olive oil, salt and sugar.

Dissolve the yeast in the water and pour the yeast mixture into the flour.

Knead the mixture by hand into a smooth and homogeneous dough.

Roll the dough into a ball, cover with a clean tea towel, and let rise in a warm place for at least 90 minutes, or overnight in the refrigerator under plastic wrap.

Just before baking, unroll the dough and flatten it with your fingertips to the desired thickness.

Start in the middle and work toward the edges while rotating the pizza.

Preheat the oven to 200 °C.

Spoon the pizza base onto the bottom and top with pancetta.

Cut the artichoke hearts into quarters and distribute them over the bottom.

Sprinkle with the capers and the diced cheese.

Finish with a little freshly ground pepper.

Bake for 8 minutes in the oven.

Finish with basil.

Buon appetito!