Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 5 minutes or until the dough is even. Leave the dough to rest at room temperature for around 30 minutes. Roll out on a 60×40 cm baking tray (1300 g) and leave to rise for 30-40 minutes. Pour the previously prepared brine over the dough and stretch out, press the surface forming indentations and leave to rise again until the dough has reached the edges of the tray. Decorate the surface as desired with coarse salt, rosemary, onion, cherry tomatoes, etc. Bake without steam.