Combine the flour, salt, and sugar in a large bowl.
Whisk yeast with four tablespoons of water and let sit for one minute.
Mix the yeast mixture and remaining water into the flour to form a dough.
Knead the dough on a floured surface until smooth and elastic.
Place dough in a greased bowl, cover, and rise for 60 minutes.
Divide dough into four pieces and roll into circles 0.5cm thick.
Fry onions and garlic in oil for 4 minutes.
Simmer tomatoes, sugar, and chopped basil for 20 minutes until thickened.
Preheat oven to 220°C with a pizza stone or baking tray inside.
Spread a thin layer of cooled tomato sauce over the pizza bases.
Top with artichokes, mozzarella, parmesan, goat cheese, and Parma ham.
Bake pizzas for 15 minutes on the preheated stone until crisp.
Garnish with fresh basil leaves and serve immediately.