In a salad bowl mix 2 glasses of flour (do not add the whole quantity), salt, sugar and powdered milk.
Add the yeast, mix again and add the lukewarm water while mixing vigorously. Let the dough rest for 10 minutes.
At the end of this time, add the garlic powder, the herbs (for locals
states you can replace the Provence herbs with Italian spices) and finally add the olive oil.
Incorporate the rest of the flour and knead to obtain a smooth and homogeneous dough (not sticky).
Your dough is ready, you can choose to roll it out, garnish it and cook it, or like me, let it rest for an hour. (I admit not having tested the first case so if you test without rest I would like to have your opinion).
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Roll out the dough, drizzle with olive oil, add the sauce, spreading it in a circle from the center. Garnish according to taste.
I added black jalapeno olives, tuna, capers, grated cheese, mozzarella rounds. Sprinkle with oregano and drizzle again with olive oil.
Bake in an oven preheated to 230 C (450 F) in the lowest rack.
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