Crumble the yeast, add half a teaspoon of sugar and mix until the yeast crumbles.

Add lukewarm (!) milk to the yeast and mix - set aside to rise.

Place the flour in a large mixer bowl.

Add salt and the yeast starter to it - start kneading the dough. Gradually add water.

Add 2 tablespoons of olive oil during the process.

Cover the finished dough with a cloth or cling film and set aside for about an hour to rise.

After this time, briefly knead the dough with your hands.

Grease the baking pan with olive oil.

Place the dough and stretch it to the size of the pan.

Cover the pan with cling film and set aside for about half an hour for the dough to puff up.

Remove the film from the pan and make indentations in the dough with your fingers.

Sprinkle the top of the dough with a little salt and dried herbs - basil, oregano, and rosemary.

Bake at 190 degrees (preferably in pizza mode - bottom heat and fan on - if you don't have such a mode, then in convection oven) for about 20 minutes - until golden brown.

After baking, let it cool.