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Successful bread dough depends largely on the weather and outside temperature.
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Be prepared to add more or less flour depending on the appearance of your dough as you work.
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I suggest mixing the dough in a large glass bowl so that you will be able to knead it and let it rise in the same container.
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Spoon yogurt into a 1-cup measure and crack the egg into the same container.
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Mix together thoroughly and add enough warm (not hot) water to make 1 cup of liquid ingredients.
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Pour liquid into a large glass mixing bowl and add yeast, sugar, salt, and 1 cup of the flour.
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Mix together thoroughly, scraping the sides of the bowl to form a smooth paste.
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Add remaining flour gradually until you can gather the dough in a shaggy mass with your hand.
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Begin to work the dough together, adding additional flour if necessary to keep it from sticking to the sides of the bowl.
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Knead dough in bowl until it is elastic and no longer sticky.
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This should take 5-10 minutes.
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If your bowl is now relatively flour-free, cover the bowl with plastic wrap and place in a warm spot to rise.
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If not, transfer to another bowl for rising.
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After the dough has doubled in size (about 2 hours, less if it is very warm), punch it down and allow it to double again.
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This process could take as little as two hours or as many as four, depending on the strength of your yeast and the weather.
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If your dough rises faster than you need it to, you can retard it by putting it into the refrigerator until you need it.
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Keep the bowl tightly covered with plastic wrap to prevent drying the dough out.
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Once you are ready to make your pizza, preheat the oven to 450 degrees F. Decide on the thickness of the crust you want.
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For one thick-crust pizza, roll out the entire dough recipe into a circle 15 inches in diameter.
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For two thin-crust pizzas, divide the dough in half and roll out carefully into two 12-inch circles.
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To make the pizzas easy to remove from the pan or stone after baking, sprinkle the cornmeal onto the surface before laying down the rolled-out pizza crust.
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Top pizzas as desired.
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Bake in preheated 450 degree oven for about 10 minutes for thin-crust pizza and about 15 minutes for thick-crust pizza.
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Recipe variations
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Bread: After second rising, form dough into a neat ball and place in a buttered loaf pan.
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Allow to rise for 1/2 hour and bake at 350 degrees F for 20-35 minutes, or until browned.
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Foccacia: Roll out dough as for thick-crust pizza, dent it with fingertips, drizzle with olive oil, and sprinkle with sea salt.
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Bake according to pizza directions.
