Mix all the dough ingredients (wood spoon, then your hands or mixer with dough hook). Add water gradually, a teaspoon at the time, until the dough comes together. Wait until a ball forms around the hook (or your hands). Work the dough a few minutes more with your hands, then form a ball. 

Sprinkle some flour on the bottom of a bowl and place the ball in it. Cover it with a damp kitchen cloth and place the bowl in the hotter spot of your home (I put it next to the radiator or inside the oven - light on).

Let rise 4-5 hours.

If you are making the dough ahead of time, you may refrigerate the bowl, covered with plastic, for a few days.

Steam the artichokes chunks (stems included) sprinkled with a pinch of salt. 5-8 minutes should be enough to get them fork tender. 

Place them in a bowl and blend them together with 2-3 drops of lemon juice, another pinch of salt and the olive oil. You’ll probably have some filaments, so you may pass the cream through a fine sieve.

If you are making the cream ahead of time, you may refrigerate it for a couple of days.

Preheat oven to 390°F (200°C). 

Dice the mozzarella and let it rest in a drainer, for it to loose excess liquids.

Divide the dough in 4 and roll it out (a circular shape that fits the skillet). 

Heat the skillet in the oven for about 5 minutes. 

Place the rolled out pizza crust on it and bake 10-15 minutes, until corners get golden. 

Remove the skillet and spread the artichokes cream all over the crust. Add the diced mozzarella. 

Bake again, 5-7 minutes, until the mozzarella melts and gets a golden crust. 

Sprinkle the skillet pizza with mint leaves and serve hot.