Instructions

1. Heat oven to 425.
2. Cover a baking sheet/pan with parchment paper. (I used a jelly roll pan but you could use a baking steel, pizza stone, or whatever you have.)
3. In a bowl, mix the flour, salt and yeast together. Stir in the yogurt and mix until it starts to combine. Add up to 3/4 cup of water until combined. Start with 1/2 a cup and see how much of the flour is being incorporated. If there is still a bit of loose flour in the bowl, add a couple tablespoons of water at a time, until it forms a ball that you can roll out and knead on your counter.
4. It might be a bit sticky - but place just a couple tablespoons of flour on your counter, and work that into the dough - it won't be sticky anymore.
5. Cover the dough with plastic wrap and let rise for 30 minutes. Or, cover and place in refrigerator to bake several hours (or days according to Biz) later.
6. Transfer the risen dough to a floured cutting board or clean floured counter top. Roll out to desired shape and make an indent just before the edge so the sauce and toppings don’t spill over the edges. We made our pizza rectangular because that’s the shape we like.
7. Transfer rolled out dough to your baking sheet or pizza pan.
8. Dock your dough. This means, stick your fork in it several times so your crust won’t bubble up while baking.
9. Add your toppings.
10. Bake 14 minutes or until bottom is golden brown and crispy. If you like your crust extra crispy, when you have a few minutes of cooking time left, transfer the pizza from the pan to the oven rack and bake a few minutes more.