Thin-Crust Pizza with Oregano and Mozzarella

Method

1. In a large bowl, combine 400g of all-purpose flour with 10g of salt and 10g of yeast.
2. Add 250ml of water and 2 tablespoons of olive oil, mixing until a dough forms.
3. Knead the dough for 8 minutes until smooth.
4. Let the dough rest for 30 minutes at room temperature.
5. Roll out the dough into thin circles and place on a baking sheet.
6. Spread tomato sauce over each crust, then add shredded mozzarella and oregano.
7. Bake at 220°C (425°F) for 12-15 minutes until the crust is crisp and golden.