Combine flour and water in a large bowl. Stir with your hand until no dry flour remains. Cover and rest 30 minutes (autolyse).

Add salt and yeast. Squeeze through the dough with your fingers until fully incorporated.

Knead in the bowl using stretch and fold for 5 minutes until smooth and slightly tacky.

Cover and bulk ferment at room temperature for 1 hour.

Divide into 2 balls of roughly 420 grams each. Shape into tight smooth balls by tucking the edges underneath.

Place in lightly oiled lidded containers. Refrigerate 24 to 72 hours.

Remove from the fridge 2 hours before baking.

Crush the San Marzano tomatoes by hand in a bowl until you have a textured purée.

Add salt, olive oil, and oregano if using. Stir and taste.

Refrigerate until ready to use.

Slice the mushrooms thin. Heat a dry skillet over medium high heat. Add the mushrooms with no oil and cook 4 to 5 minutes, stirring occasionally, until they release and reabsorb their moisture and develop slight color.

Add 1 tablespoon olive oil, 1 minced garlic clove, and a pinch of salt. Sauté another 2 minutes. Transfer to a plate to cool.

Drain the artichokes in a fine mesh strainer for 5 minutes, then pat dry on paper towels. Quarter if not already quartered.

Drain the olives if packed in brine. Pat the prosciutto cotto dry if it seems wet. Tear into rough irregular pieces.

Tear the fior di latte into rough pieces and drain on paper towels for 20 minutes.

Flour the work surface lightly. Press a dough ball flat from the center outward with your fingertips, leaving the rim untouched.

Lift and drape the dough over your knuckles. Rotate gently to stretch into a 12 inch round.

Transfer to a well floured peel. Shake gently to confirm the pizza is sliding freely.

Spread 2 to 3 tablespoons of sauce in a thin spiral, leaving a finger width border.

Scatter the drained fior di latte in loose pieces across the sauce.

Distribute the torn prosciutto cotto across the cheese in 8 clusters.

Add the sautéed mushrooms in 8 clusters between the ham.

Add the artichoke quarters, one per cluster region.

Tuck the olives into the gaps between the other toppings.

Optional Roman variation: crack a fresh egg into a small well you make in the center of the cheese.

Home oven: preheat pizza steel at maximum temperature (500 to 550 degrees Fahrenheit) for at least 45 to 60 minutes. Slide the pizza onto the steel and bake 8 to 10 minutes until the cornicione is puffed and beginning to char, the cheese is fully melted with golden spots, the toppings have warmed through, and the bottom is evenly browned. If using the egg, the white should be set and the yolk still runny.

Wood fired oven: bake at 850 degrees Fahrenheit on the floor for 60 to 90 seconds, rotating every 20 seconds with a turning peel.

Pull the pizza onto a cutting board. Drizzle lightly with the finishing olive oil. Tear basil leaves over the top. Add a pinch of flaky sea salt.

Slice with a wheel or kitchen shears and serve immediately.