In a large bowl, mix the Italian 00 flour, salt, sugar, and fast-action dried yeast. Create a well in the center and pour in the lukewarm water and olive oil. Stir to form a rough dough.

Lightly flour a clean surface and knead the dough for about 10 minutes until it becomes smooth and elastic.

Place the dough in an oiled bowl and cover it with a clean cloth. Allow it to rise in a warm area for 2-3 hours, or until it has doubled in size.

Once the dough has risen, punch it down gently and divide it into equal portions. Shape each portion into a ball, ready for rolling.

Preheat your oven to 400°F (200°C).

Roll out each dough ball on a floured surface to fit your baking trays lightly dusted with semolina flour. Mix sour cream and grated Gruyere or Fontina cheese, then spread it evenly over each base. Top with torn prosciutto and marinated artichokes.

Transfer the prepared pizzas to the oven and bake for about 15 minutes, or until the crust is golden brown and crispy.