600 grams of high-gluten flour, 5 grams of dry yeast powder, 300cc of warm water, 40 grams of olive oil and 0/0 gram of salt.

working methods

1. Put the dry yeast powder into a small bowl, pour it into warm water and stir well.

2. Sieve the high-gluten flour into a steel basin, add 1 and mix well, then add olive oil and salt and mix well to form dough.

3. Take out method 2, beat the dough until it is smooth and round, and seal it with plastic wrap for basic fermentation for about 35 minutes.

4. When the volume expansion of the third method is twice as large, it is divided into three small doughs, rolled into balls again, sealed with plastic wrap, and fermented for about 25 minutes.

5. Make the fermented method 4 into a thin round dough, press the edge a little thicker with your fingers, and fork out a small hole evenly in the center.