Oregano is appropriate.

Flour A (high and low gluten 1: 1 mixed, or medium gluten) 1/4 cups.

Flour B (mixed high and low gluten 1: 1, or medium gluten) 1/4 cups.

Water 1/3 cups (approx.)

Dried yeast 1/2 teaspoons

Salt 1/2 teaspoons

Olive oil 1 teaspoon

Decorative mozzarella cheese, without it.

Sailor's pizza with sauce

Live noodles: Mix half of water (about 1/6 cups) with yeast, stir until the yeast dissolves, then add flour A, stir evenly and ferment for half an hour. Then add the remaining flour and water, stir with electric egg beater at low speed for 2 minutes, add salt, and continue stirring for 5 minutes. At this time, if the dough is sticky, you can add some flour, knead the dough into a ball and leave it at room temperature for half an hour. In the meantime, you can do other preparatory work: pick oregano leaves, bake at 235C and dry for about five minutes. If there is not enough time, bake them for a while until they look like Figure 2.

Dry leaf

There are about 1/2 spoons (teaspoons) after crushing. After the leaves are baked, the oven temperature is adjusted to 250 degrees for preheating.

After the dough is fermented, put it on the chopping board and flatten it from the middle to all sides, leaving two to three centimeters around, keeping a certain thickness, and don't flatten it. Then mix the sailor sauce with olive oil, evenly spread it on the flattened part of the pizza dough, and sprinkle with oregano and a small amount of mozzarella cheese prepared in step 3.

Put it in the oven for 8 to 12 minutes!