Mix all the ingredients until dough is smooth and homogeneous.
Let the dough rest for 20-30 minutes in a saucepan covered with a cloth.Weigh approximately 600/700 g of dough. Roll out the dough with your hands.
Open the dough. Distribute over the entire surface a solution of 10 g of salt dissolved in 80 g of warm water. Squeeze the dough with your fingertips, creating holes,and put into
some cherry tomatoes and oregano. Let rise for about 90-120 minutes.
The cooking time is 25-30 minutes with a temperature of approximately 200/220 ° C