Pizza Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Gouda Cheese	g
Fontina Cheese	g
Garlic Clove
Lemon Zest	tsp
Olive Oil	tbsp
Artichoke Hearts	g
Fresh Basil	g
Fresh Thyme	g
Chili Flakes

1. For the dough, mix the yeast, honey and water in a bowl.
2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
5. Preheat the oven to 230 ºC and place the pizza stone inside.
6. In the meantime, wash the herbs, shake dry and leaves. Peel the garlic clove. Grate the gouda and fontina cheese. Drain and quarter the artichokes.
7. Place the thyme, basil, garlic, lemon zest and olive oil into a small food processor. Blitz just few times to shred all the ingredients and evenly mixed.
8. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread the dough with the herbal mixture and the grated cheese. Top with artichoke hearts.
9. Bake for 12-15 minutes or until the crust is golden and the cheese has melted. Garnish with basil leaves and chilli flakes.

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