In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of squid ink, 1 packet of instant yeast, and 1 teaspoon of salt. Gradually pour in 1 cup of warm water and 2 tablespoons of olive oil. Stir with a wooden spoon until a dough begins to form.

Turn the dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.

Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm area for approximately 1 hour or until it doubles in size.

Gently punch down the dough and roll it on a floured surface into a large circle, about ½ inch thick. Transfer to a lined baking sheet.

Preheat your oven to 450°F (230°C). Scatter sliced mushrooms and chopped herbs over the dough.

Bake for 15 to 20 minutes until the crust is golden brown and sounds hollow when tapped.

Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.