In a small bowl, combine lukewarm water (325 ml) and sugar (5 g). Sprinkle the active dry yeast (7 g) over the surface, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 500 g flour and 10 g salt. Make a well, add the foamy yeast mixture and 15 ml olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.

Knead

Knead the dough on a lightly floured surface or in the mixer on medium speed until smooth and elastic, about 6–8 minutes. Dough should be tacky but not sticky; add flour a tablespoon at a time if excessively sticky.

First rise (bulk ferment)

Lightly oil a large bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours. For more flavor, refrigerate 12–48 hours after initial 30–60 minute rest (optional).

Divide and rest

Punch down dough, divide into two equal pieces (~420–450 g each). Shape each into a tight ball, place on a lightly oiled tray, cover, and let rest 30–45 minutes at room temperature before shaping.

Tomato Sauce

While dough rises, heat 15 ml olive oil in a small saucepan over medium heat. Add minced garlic (2 cloves) and cook 30–45 seconds until fragrant, do not brown. Add crushed tomatoes (400 g), dried oregano (1 tsp), salt (1 tsp), black pepper (1/2 tsp), and red pepper flakes (1/4 tsp). Simmer gently 12–15 minutes to meld flavors and reduce slightly. Taste and adjust seasoning. Set aside to cool to room temperature.

Caramelized Onions

If making caramelized onions: heat 15 ml butter or olive oil in a skillet over medium-low heat. Add thinly sliced onions (from 2 medium onions) and 0.5 tsp salt. Cook slowly, stirring every few minutes, until deeply golden and sweet, 25–35 minutes. Add 5 g sugar in the last 5 minutes if desired to speed browning. Remove from heat and let cool.

Assembling & Baking (per pizza)

Preheat oven

Place a pizza stone or heavy baking steel in the oven on the middle rack. Preheat oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone/steel is thoroughly heated. If using a countertop pizza oven or grill, preheat according to manufacturer instructions.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 12" round, leaving a slightly thicker rim. Avoid pressing out all the air for a light crust. For a thin-crust approach, roll gently with a rolling pin.

Sauce and cheese

Spread 1/3–1/2 cup (about 120 ml) of the prepared tomato sauce over the dough, leaving a 1/2–1" border. Tear and distribute about 200 g fresh mozzarella evenly, then scatter 50 g provolone slices and a small handful (about 25 g) of grated Parmesan.

Add toppings

Arrange 50 g soppressata slices, 60 g roasted red peppers, 60 g marinated artichoke quarters, and 60 g caramelized onions over the cheese. Drizzle with 1/2 tablespoon (7–8 ml) olive oil if desired.

Bake

Slide pizza onto the preheated stone or steel and bake 6–9 minutes at 500–550°F (260–290°C), or until crust is deeply golden and cheese is bubbling with occasional brown spots. If your oven temperature is lower, bake longer and monitor crust color (10–12 minutes at 475°F / 245°C).

Finish and serve

Remove pizza from oven. Immediately scatter fresh basil leaves (about 7–8 g), sprinkle 15–20 g grated Parmesan, drizzle 1/2 tablespoon (7–8 ml) honey in a light zigzag across the pizza, and finish with 1/2 tsp coarse sea salt and 1/4–1/2 tsp freshly ground black pepper. If using fresh arugula, toss with 1 tsp olive oil and place on pizza just before serving. Slice and serve hot.