Knead all the ingredients for about 10 minutes, untill a smooth dough is obtained. Cut the dough into pieces (g 1300-1400 for baking pans of 60x40 cm) and let them rest directly on already greased pans for 15-20 minutes at 22-24°C. Press lightly the dough with your fingers on the baking pans. Put in a rising room at 30°C with relative humidity of 80%. Before baking, press again the surface with your fingers then pour olive oil, salt and decorate as desired (with tomatoes, potatoes, sliced onions, artichokes, peppers, rosemary, etc.Bake at 230°C for about 15-20 minutes.