Steps:

1. Put all the ingredients in the pizza except olive oil into a basin and knead it into dough. In this process, the dough sticks to your hand, and it takes about 15 minutes to gradually form the dough.

2. Add olive oil to the dough and continue to knead the dough. This kind of dough contains a lot of water and will stick to your hands. You need more patience. After kneading for 20-30 minutes, the dough will become smooth and no longer stick to hands.

3. Until the dough is kneaded to the expansion stage, the dough is pulled into a film. This step can be done with the help of a toaster.

4. Cover with a damp cloth and ferment in a warm and humid place for one hour.

After fermentation, the dough will become twice as big as before. When you insert your finger, the cavity will not retract.

6. Sprinkle some hand powder to prevent sticking, knead the dough, and vent the dough.

7. Knead the dough into a small ball again, cover it with a wet cloth and wake it for 20 minutes.

8. The dough will continue to ferment a circle larger than before.

9. Sprinkle some dry powder to prevent sticking, and round the dough with a rolling pin.

10, put it into a pizza mold, and press the dough completely flat by hand to cover the mold. Insert some small holes in the bread with a fork to prevent deformation during baking.