To prepare Pizza Dough:
Combine all ingredients in a planetary or orbital mixer. Bench rest the dough for two hours at room temperature. Divide the dough into 21-ounce balls. You will have 17 dough balls. Stretch each to fit into well-greased 10x14x2.5-inch Detroit pans. Cover and leave at room temperature for 14 to 16 hours or overnight. Correct corners after two hours if necessary. Preheat oven to 425°F. Bake dough for nine minutes, until light brown highlights begin to form. Remove parbaked crusts from oven and set aside until ready to assemble.
To prepare Artichoke Dip:
Combine all ingredients in spiral mixer bowl. Mix until well combined. Set aside until ready to use.
To prepare Pizza and Toppings:
Preheat convection oven to 480°F. Coat one Detroit pan with shortening. Add parbaked pizza crust and spread top with Artichoke Dip. In small bowl, toss together Parmesan, smoked Mozzarella, Jack and smoked Cheddar cheeses. Arrange cheese mixture around the sides of pan to form cheese crust, with minimal cheese towards center. Add vegetables evenly over cheese. Bake with 100% fan for eight minutes, then reduce heat to 325°F for six minutes. Remove pizza from oven. Pizza must rest for eight minutes for cheese to hold shape. Carefully remove pizza from pan using a thin edging tool. Cut with serrated knife and feather with remaining shaved Parmesan cheese before serving.
Recipe developed by Jordan Lawson, La Fiamma Wood Fire Pizza, Bellingham, Wash.
Finalist, Plant-Forward Category, Real California Pizza Contest, 2023
