1. Mix flour and water evenly and let stand for 30 minutes.
2. Add yeast, salt and nuts.
3. Put the dough on the chopping board, gently roll it up, then relax for 30 minutes, fold it three times, and then put it in the fermentation box for 90 minutes of basic fermentation.
4. After the basic fermentation, take out the dough, roll it out with a rolling pin, fold the other end of the dough outward, press the closed position, and put it into the fermentation box for secondary fermentation.
5. Pour the fermented dough on the baking oil paper.
6. Bake the dough on the preheated slate for 5 minutes with a pizza shovel, then take out the baking tray filled with stones and continue baking for 35 minutes.
7. Move to a baking net, let it cool, and slice it for eating.