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1
In a small bowl melt the fresh yeast in the lukewarm water and leave it for a couple of minutes.
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2
In a bowl, mix flour, sugar, salt and yogurt.
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3
Add the water with the melted yeast and start mixing.
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4
Pour the dough onto a clean surface covered in white flour and start to knead the dough for a few minutes until it forms a ball (you may need a little bit of white flour if the dough is too sticky, as different kinds of flour absorb more or less water).
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5
Transfer the dough into a clean bowl brushed with a little olive oil (this is really useful for the dough not to stick to the bowl), cover with cling film and leave it in a warm place to rise for 2 hours.
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6
After the dough has doubled in size, transfer into a non-stick 12-inch pizza tray (use a little bit of olive oil on the tray for the dough not to stick) use your fingers and your hands to spread the dough until the dough reaches the borders (if you see that the dough sticks to your fingers, put few drops of oil on your hands).
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7
Cover the tray with cling film and leave the dough to rise for 1/2 hour.
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8
Preheat the oven at 200 C.
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9
Put your toppings on your pizza: first the tomato passata, then the oregano, the salt, the mozzarella and the Parmesan.
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10
Cook at 200 C for 10 minutes, then reduce the heat to 180 C and cook for 5-8 minutes more (this depends on the thickness of your pizza).
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11
Serve hot and enjoy!
