For the Dough:

3½ cups all-purpose flour

1 teaspoon instant yeast

1 teaspoon salt

1½ cups warm water (110°F)

2 tablespoons extra virgin olive oil

For the Sauce:

1 can (14 oz) crushed San Marzano tomatoes

2 cloves garlic, minced

1 tablespoon fresh oregano, chopped

1 tablespoon extra virgin olive oil

Salt and black pepper to taste

For the Toppings:

8 oz fresh mozzarella, thinly sliced

4 oz crumbled feta cheese

½ cup Kalamata olives, pitted and halved

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

1 small bell pepper, thinly sliced

¼ cup artichoke hearts, quartered

2 tablespoons capers, drained

Fresh basil leaves

2 tablespoons extra virgin olive oil for drizzling

1 teaspoon dried oregano