Preparation

1. 1

   Step 1 of 7: Pour the Greek yogurt, flour, extra-virgin olive oil, and salt into a bowl. Sift the instant yeast and add it to the mixture.

2. 2

   Step 2 of 7: Mix all the ingredients with a spoon, then transfer the dough to the work surface and knead by hand until you obtain a smooth dough ball.

3. 3

   Step 3 of 7: Cover the dough ball and let it rest for 10 minutes. Divide it in half and roll out each portion into two discs of the same thickness.

4. 4

   Step 4 of 7: Heat a non-stick pan with a lid over high heat. Place one disc in the pan and cook it covered for about 4 minutes, until the base is golden and the surface begins to form bubbles.

5. 5

   Step 5 of 7: Lower the heat to the minimum, spread the tomato passata and oregano over the surface, then gently turn the base over in the pan.

6. 6

   Step 6 of 7: Add the mozzarella and cook the covered pizza for another 20 minutes over very low heat. If you prefer, add the mozzarella only during the last 5 minutes of cooking.