Heat the oven hot. Set a rack in the lower third and preheat to 475°F (245°C). If you have a pizza stone, preheat it too. A hot surface helps crisp the bottom.

Mix the dry base. In a bowl, combine self-rising flour, salt, and any seasonings. Stir to blend.

Add the yogurt. Spoon in the Greek yogurt and olive oil. Mix with a spoon until shaggy, then switch to your hands.

Knead briefly. On a lightly floured surface, knead for 1–2 minutes until smooth. If it’s sticky, sprinkle on a bit more flour. If it’s dry, add a teaspoon of yogurt.

Shape the crust. Press or roll the dough into a round about 10–12 inches wide. Aim for a slightly thicker edge. Transfer to a parchment sheet for easy moving.

Prebake for structure (optional but helpful). Brush the crust with olive oil and bake 5–6 minutes until just set. This helps prevent a soggy center.

Add toppings. Spread a thin layer of sauce, then cheese and toppings. Don’t overload; this dough prefers lighter toppings.

Bake until golden. Return to the oven and bake 8–12 minutes, until the crust is browned on the edges and the cheese is bubbling.

Finish and serve. Let it rest 2 minutes, slice, and enjoy. A quick brush of olive oil and a pinch of salt on the crust makes it pop.