Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a hole in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until is combined.
Use your hands to bring the dough together in the bowl.
Brush a bowl lightly with oil. Turn the dough into a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set in a warm, draught-free place to rise for 30 minutes or until dough doubles size.
Preheat to 220°C/4028°F. Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20 cm disc.
Add above each circles tomato sauce, mozzarella cheese, drained artichoke quarters in brine, drained Champignon mushrooms in oil, baked ham and black olives. Bake in the middle of hot over for about 20 minutes. Serve warm.