Four Seasons Pizza

Method

1. Mix 800g tipo 0 flour, 200g whole spelt flour, and 4g dry yeast in a mixer.
2. Add 650g water and 20g salt. Mix until combined.
3. Remove dough and form into a single mass quickly.
4. Divide into balls of 160-170g. Use the technique: pull dough to center, rotate, seal, then round on the table and place in a box.
5. Cover and let rise until doubled, at least 2 hours.
6. Take a risen ball and roll it out with a rolling pin in the classic Roman pizza method.
7. Place the disc on the table and spread a thin layer of tomato sauce (just a lick) to keep the base crispy.
8. Add fior di latte mozzarella.
9. Divide the toppings into four sections: one section mushrooms, one section cooked ham, one section olives. Leave the fourth section empty for now.
10. Drizzle with olive oil.
11. Bake at 330°C (626°F) slowly until crispy.
12. After baking, add artichokes (carciofi sott'olio) to the fourth section and serve.