Classic dough setup with flour, chia jelly in middle, lots of oregano herbs, some salt and a cup of water. (I never measure the flour and water, but add one or the other if needed based on how the dough feels. It does not really matter how it's made exactly, if it's a bit more wet it will be easy to roll out bur harder to get it crispy. If it's more dry it will be difficult to roll out properly without breaking but it will be more crispy out of the oven.)

Add the water and use a whisk so your hands stay clean to slowly go from the middle to the sides.

You are done using the whisk once the wet ingredients are a less fluid.

Use the plastic tool to put the sides to the middle into the wet middle. This keeps your hands clean.

Chop it up so everything mixes into a real dough.

Push it all togheter which gives you a good non sticky base to knead.

Make it into a solid base, chop it up in different pieces.

Roll it into a ball and you have your base dough for multiple pizzas.
It can be wrapped in plastic foil and saved in the fridge at least a couple days.

Make sure you use enough flour when rolling out the dough because it will stick otherwise.

Put the rolled out dough on a plate that can easily slide it into the oven.