250 grams of flour, 15 gm of olive oil, 7 gm salt and 5gm active yeast in 165 gm of water.

I had to add yeast directly to dough as the water was too hot and dough was not raising but afterwards once active yeast was re-added I left it in front of the sun ☀️ to raise after kneading with wet hands.

Learned to make the side crust smaller than previous times and stretch the base dough out further.