Preheat hot. Heat your oven to 475°F (245°C). Place a pizza stone or an inverted sheet pan inside to preheat for at least 15 minutes.

Mix dry ingredients. In a bowl, whisk flour, baking powder, and salt. If using whey protein or spices, whisk them in now.

Add yogurt and oil. Stir in Greek yogurt and olive oil with a spoon until a shaggy dough forms. If it’s very sticky, sprinkle in 1–2 extra tablespoons of flour.

Knead briefly. Turn the dough onto a lightly floured surface. Knead 30–60 seconds until smooth. Don’t overwork it—stop once it’s cohesive and springy.

Shape the crust. Divide into 1 large 12-inch crust or 2 personal 8-inch crusts. Roll to 1/8–1/4 inch thick. For extra crisp edges, leave a slight rim.

Par-bake (recommended). Transfer the dough to parchment. Slide onto the hot stone or pan and bake 4–5 minutes until just set and lightly puffed.

Add toppings. Brush the crust lightly with olive oil. Add sauce, cheese, and toppings in a thin, even layer so the crust doesn’t get soggy.

Finish baking. Return to the oven for 6–10 minutes, until the cheese melts and the crust turns golden with browned spots.

Rest and slice. Cool 2–3 minutes on a rack to keep the bottom crisp. Slice and serve.