For the pizza dough:
Dissolve the yeast in some warm water inside a bowl. Place the flour on a board or in a large container, make a space in the centre and add the water and dissolved yeast.
Using your hands or a mixer, work together all the ingredients. Continue to knead the dough vigorously with your hands and add the remaining water little by little. Add a tablespoon of salt, oil and sugar halfway through. Continue until the dough has a ‘sticky’ consistency.
When ready, place it in a bowl and cover with cling film or a clean kitchen towel. Keep it away from any draughts and leave it rest for three to eight hours.
To make the first pizza, roll out half the dough in a baking tin previously drizzled with oil. Keep the other half in the refrigerator to make the second pizza and repeat the same steps for the dough and toppings.
For the topping:
Preheat the oven to 200°.
Cut the mozzarella and smoked Provola into thin slices and place them on the pizza.
Put the pizza in the oven and bake for about 15 minutes at 200° on static mode. To prevent the pizza base from burning or the cheese from drying out too much, it is important to check the cooking process frequently.
Divide the artichokes in two, clean them and cut them into slices, not too thin. Wash them in water and lemon.
Cook the artichokes in a pan with extra virgin olive oil and a clove of garlic.
When the pizza base is ready, add the cooked artichokes and the slices of Rolled Bacon.
Finish cooking the pizza in the oven for another 5 minutes, take it out of the oven and leave it to cool down before serving.