14-ounce can artichoke hearts, drained, rinsed, and chopped
DIRECTIONS
THE DOUGH:
In a large mixing bowl combine the water, yeast, flour, salt and 4 TBSP of the olive oil.
Using a rubber spatula to continually flip and turn the dough in the bowl for 5 minutes, keeping the dough in one mass.
Loosely cover the bowl then let rest at room temperature for about 30 minutes.
Coat the inside bottom and sides of a dark colored metal 9x13-inch baking pan with the remaining 2 TBSP of olive oil (the pan being metal and dark colored is important).
Using the spatula scrape the dough into the oiled pan and spread the dough to fit the pan to the sides and corners as best as you can.
Cover the pan tightly with foil and refrigerate for 16 to 24 hours.
Take the pan out of the fridge and if necessary spread the dough to fit the pan again.
Press dimples all over the top of the dough using your finger then loosely cover the dough and let sit at room temperature for about 1 hour.
THE SAUCE:
Heat the olive oil in a medium saucepan over medium heat.
Add the tomatoes, garlic, oregano, salt, and red pepper flakes to the pan and cook, stirring often, until the sauce begins to boil
Reduce the heat to low then cover and simmer for about 10 minutes, stirring occasionally.
Take the pan off the heat and set aside.
ASSEMBLY AND BAKING:
Preheat the oven to 450°F.
Uncover the dough pan and bake in the preheated oven for 25 minutes or until dough is browned and crisp on the outside.
Take the pan out of the oven and spread on the sauce, lay on the provolone and mozzarella then top with the artichokes.
Place back in the oven and bake for 10 more minutes or until cheese is melted.
Carefully transfer the pizza to a cutting board, cut into squares and serve.
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