Mix the flour, instant yeast, sugar, and salt in a large bowl. Add the lukewarm water and olive oil, then stir until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it, and let it rise for about 1 hour, or until noticeably puffed.
Mix the crushed tomatoes, olive oil, oregano, garlic, and a pinch of salt. Drain and prepare the olives, artichokes, salami, mozzarella, and optional cherry tomatoes.
Preheat the oven to 475°F (245°C) for 20 to 30 minutes. Preheat the pizza stone or steel if using one.
Stretch the dough into a 12- to 13-inch circle and transfer it to a prepared baking sheet or pizza stone.
Spread the tomato sauce over the dough, leaving a border. Add the mozzarella, salami, green olives, artichoke hearts, and optional cherry tomatoes.
Bake for 12 to 16 minutes, until the crust is puffed and golden and the cheese is melted.
Let the pizza rest for 2 minutes. Top with fresh basil and optional red pepper flakes, then slice and serve.
