Mix flour and yeast in a small bowl and set aside. Use a large mixing bowl to combine the water and half of the flour/yeast mixture, then add in the salt and olive oil. Once the ingredients are well mixed, gradually add in the remaining flour, and mix by hand until you have a basic dough.

Note: this is a hand-mix dough, and remember to make it 48 hours before you plan to cook.

Remove the dough from the bowl and cover it to prevent crusting. Let it rest for 10 minutes, then place the dough on a clean work surface. Work the dough until smooth, about 8 to 10 minutes. 

Cover the dough again and let it rest for 30 to 60 minutes. 

If making artichoke cream by hand, place artichokes in the blender or food processor, adding the olive oil gradually as you blend. Add the grated parmesan and lemon juice and continue to blend until the texture is smooth and spreadable. Season with salt and pepper to taste.

Once the dough has doubled in size, form 3 pieces of dough into 10-ounce (300 g) dough balls. Place them in the refrigerator in an airtight container for 48 hours so they can fully develop lightness, taste, and texture. 

On the day of cooking, take the dough out of the refrigerator at least an hour before assembly to let them rise to room temperature.

Preheat your oven to 800 to 915°F (425 to 490°C). Use an infrared thermometer to get a fast, accurate reading on your baking stone.

Once the oven is hot, roll out your first dough ball into a 12-inch (30 cm) base. Stop rolling just short of the edge to let it puff up while it bakes. 

Start topping your pizza crust – evenly spread on one-third of the artichoke cream, then evenly distribute one-third of the mozzarella, mushrooms, cherry tomatoes and grilled artichoke pieces. 

Dust your pizza peel with a small amount of flour and place the pizza on the peel, and launch it into the oven.

Cook for about 90 seconds, turning every 20 seconds to ensure even cooking. Remove from the oven and sprinkle on a few sprigs of arugula leaves to decorate, along with edible flowers, pieces of sundried tomatoes and a drizzle of olive oil. Cut into slices and enjoy.