Step 1

Sauce

Step 2

Pour the contents of the can of whole tomatoes into a bowl and squish the tomatoes into small pieces with your hands or use an immersion blender. Mix in the dried oregano, salt, and olive oil. Cover and set aside.

Step 3

Toppings

Step 4

Drain the clams. Feel free to save and freeze the juice for a future soup, pasta, or rice dish.

Step 5

Drain and chop the artichoke hearts (eighths) and olives (halves).

Step 6

Mince the garlic and cut the onion.

Step 7

Combine everything in a bowl and toss with approx two tablespoons of olive oil.

Step 8

Wait to julienne the basil until the pizzas are baked.

Step 9

Dough

Step 10

Mix the dough ingredients in a large bowl until well incorporated. If making the yeast dough, you can bloom the yeast for a couple of minutes in a portion of the water if desired. Transfer to an oiled straight-walled container and cover.

Step 11

If planning a same-day pizza, perform 3-4 rounds of stretching and folding separated by 20-30 minute rests. Both the yeast and the sourdough versions will need 6-10 hours to double, depending on the ambient/dough temperature.

Step 12

If planning to refrigerate the dough for pizza on a later date, perform 1 round of stretching and folding to ensure distribution of the ingredients. Most of the gluten development will happen passively over time. On the day you plan to make the pizza, take the dough out of the refrigerator about 8 hours before your target mealtime if the dough hasn't risen at all in the refrigerator and about two hours beforehand if the dough has already doubled. Partial expansion will need somewhere in between that range to fully ferment. If you need to slow or speed the process at any point, you can re-chill the dough or warm it in the oven with the light on.

Step 13

Generously oil a half baking sheet (13" x 18") including up the sides.

Step 14

Turn out the dough onto the sheet and form it into a smooth ball. Cover and let the dough rest for 20-30 minutes.

Step 15

Lift the dough ball and re-oil underneath, and spray/spread oil on the top of the dough before you begin stretching it flat. If the dough doesn't reach the edges of the pan, pause for 10 minutes and then continue stretching. As long as the top of the dough is oiled, it won't dry out.

Step 16

Once the dough is stretched out, let it rise uncovered for about 30 minutes.

Step 17

Preheat the oven for at least 20 minutes to 500°F if your baking sheet is uncoated and 450°F if it is nonstick.

Step 19

Bake in stages, adding a few minutes to each step if your oven is at 450°F instead of 500°F:

Step 20

5-7 minutes crust only

Step 21

10 minutes after adding the sauce. With a spatula, check that the crust isn't stuck to the pan before adding the toppings.

Step 22

10 minutes after adding the toppings

Step 24

After removing the pizza from the oven, transfer it to a cutting board, garnish with the basil and serve.

Step 26

If preparing multiple pizzas, you can bake the crust or even crust and sauce stages ahead of time, and finish with toppings just before dinner.