Put the ingredients in a food processor and mix briefly. Add the lukewarm water and mix again.
When the dough comes together into a ball, place it on a cutting board and knead it a little with your hands. Wrap in plastic wrap.
Let the dough rest in the refrigerator for 30 minutes. It will rise and puff up.
Line a baking sheet with parchment paper. Unwrap the plastic wrap and place the dough in the center of the baking sheet.
Leaving the wrap on, use your hands to stretch out the dough to a 24 cm disk (make the edges thicker). Remove the plastic wrap.
Use a fork to prick holes all over the dough and then brush on the olive oil. Make sure to brush olive oil on the edges too.
Bake for 10 minutes in an oven preheated to 220ºC.
Use a knife to divide the crust into portions and then top with any toppings you like. Bake for 15 more minutes The pizza in the photo is topped with ketchup, ham, tomato, and bell peppers.
Sprinkling the cheese on first will prevent the crust from getting soggy.
Adjust the temperature and cooking time depending on your oven and your preferences.
This pizza was topped with tuna in white sauce, potatoes, and mayonnaise.
In Step 2, you can mix in reconstituted aosa seaweed for aroma.