Two-ingredient pizza dough

Ingredients:

• 2 cups self-raising flour + extra for working
• 1 cup full-fat Greek yogurt
• Pizza sauce and grated mozzarella, for topping

Preparation:

1. Place a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 230°C.
2. Place the flour and yogurt in a large bowl and mix with a fork until a loose dough forms. The dough may seem dry and crumbly at first, but it will come together as you mix it. Turn the dough out onto a lightly floured work surface and knead until smooth and slightly elastic, about 8 minutes, adding more flour if necessary. If the dough seems too dry, add water, 1 tablespoon at a time, and continue kneading until soft and pliable.
3. Divide the dough in half, form it into balls, and then use a rolling pin to roll it into two 25cm diameter pizza crusts. Dust the back of another upside-down baking sheet or pizza peel with flour, semolina, or cornmeal and place a circle of dough on top.
4. Spread the pizza base with sauce and sprinkle with grated cheese, leaving about 1 cm from the edges. Place the pizza on a preheated baking stone or baking sheet. Alternatively, roll out the dough on a baking sheet, top with desired toppings, and bake in a preheated oven.
5. Bake until the crust is golden brown and the cheese is bubbling, 8-10 minutes. Using a large spatula, transfer the pizza to a cutting board and let it rest for 5 minutes. Repeat with the other circle of dough.
   
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.