Recipe (adapted from 原味）
bread flour 250g
wholemeal flour 50g
charcoal powder 1T
instant yeast 1/2t
sugar 20g
cold water 210cc
olive oil 20g
salt 1/2t
mozzarella cheese (100g)
Combine all except olive oil. Knead into a dough and rub in the olive oil. Continue to knead until the dough reach window pane stage. Proof for 1-2 hour until the dough doubles its original size. Divide into 4, each weighs 130g. Set aside for 15mins. Roll out each dough into 20cm long. Proof for 1hr. Bake in preheated oven for 19-20mins at 170d.
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