Implementation
In a large bowl, add the yogurt and oil and mix until smooth. Add the sugar and yeast, mix again and let sit for 5 minutes for the yeast to "wake up".
Then add the salt and start adding the flour little by little, mixing first with a spoon or spatula and then by hand. Knead until the dough becomes smooth, soft and does not stick strongly to the fingers (if necessary, add a little more flour).
Form the dough into a ball, place it back in the bowl, cover it with a towel or cling film and leave it in a warm place for about 30–40 minutes, until it has risen and almost doubled in size.
Once it's ready, knead it lightly again on the counter for 1 minute to remove excess air and use it as you wish:
roll out the dough for pizza, shape it into small balls for cheese pies, or shape it into an oblong shape for peinirli.
Tips
For fluffier dough : Use lukewarm yogurt (not frozen straight from the refrigerator).
Pizza flavor: Add 1 tsp oregano or Italian herbs to the dough.
Preparation in advance: The dough can be kept in the refrigerator, well covered, for up to 24 hours. Take it out 30 minutes before using.
For a crispier result: Brush the dough with a little oil before adding filling or sauce.
Dough thickness: For thin pizza, roll it out very thinly. For a more "bready" pizza, leave the dough a little thicker and give it a 10-minute second rise in the pan before baking.
