Ingredients
2 each 7-oz. Wood Stone Dough balls
2 lg. artichokes, pared down to the heart with the choke removed, cut into 8 wedges each, held in a bowl of water with a lemon squeezed into it
2 Tbsp. olive oil
Kosher salt and freshly ground pepper
4 oz. pancetta, thinly sliced
4 oz. mozzarella, grated
2 tsp. fresh thyme leaves
Preparation
Oven Temperature: 550-580 degrees
Flame Height: 4
Toss artichoke wedges with olive oil, salt and pepper in a shallow skillet and roast in the center of the oven for about 5 minutes until lightly caramelized and cooked through.
Place circles of sliced pancetta on a sheet pan and cook in the center of the oven for about 3 or 4 minutes, rotating the pan as necessary to crisp evenly. Drain on paper towels.
To assemble pizza, distribute about 1/3 of the mozzarella over each crust. Scatter the artichoke slices evenly and crumble the pancetta over them. Sprinkle with thyme leaves and distribute the remaining cheese.
Flame Height: 3.6
Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.