In a bowl, combine 1 cup warm water and 2¼ teaspoons yeast. Let it sit for 5 minutes until foamy.

Mix in 3 cups flour and 1 teaspoon salt. Add 1 tablespoon extra virgin olive oil and stir until a rough dough forms.

Transfer to a floured surface and knead for 8–10 minutes until smooth and slightly springy.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour or until doubled.

Once risen, divide the dough if making two medium pizzas, or keep it whole for one large pizza.

Lightly flour your work surface and shape the dough into a circle using your hands or a rolling pin.

Preheat your oven to 500°F (260°C) or as high as possible.

If using, place a pizza stone in the oven; alternatively, use a pizza pan or cookie sheet.

Evenly spread 1 cup tomato sauce over the dough and sprinkle with oregano or basil.

Add half of the mozzarella to form a base layer that helps prevent sogginess.

Evenly distribute sliced mushrooms, artichoke hearts, and olives.

Arrange prosciutto or ham (or your chosen alternative) on top, and add anchovy fillets if desired.

Finish by topping with the remaining mozzarella.

Transfer the assembled pizza onto the preheated pizza stone or place the pan in the oven.

Bake for 10–12 minutes, or until the crust is golden and the cheese starts to brown. Rotate the pizza halfway through if necessary.

Remove from the oven and let it rest for 1–2 minutes.

Use a sharp knife or pizza cutter to slice the pizza.

Optionally, drizzle with extra virgin olive oil and garnish with fresh basil before serving.