1: Dissolve yeast in warm water (the water temperature should not exceed 40℃) and pour it into flour bit by bit.

2: Add salt and olive oil and continue stirring.

3. After the dough is formed, put it on the panel and beat it until the dough is smooth and round.

4. Put the dough in a steel basin, cover it and put it in a warm place for fermentation. I put it in the microwave oven for fermentation, so be careful that the temperature of the microwave oven should not exceed 40℃.

After 5: 40 minutes to 1 hour, the dough volume became twice as large as before, and the first fermentation was completed by looking at the internal tissue with your fingers.

6. Roll the dough into a ball again on the panel, and then put it in the microwave oven for secondary fermentation for about 35 minutes.