Combine the flour, yeast, salt and sugar in a bowl. Add the warm water, yoghurt and olive oil and mix with a dough hook for 5–8 minutes until smooth and elastic. Add a little more water if needed. Shape into a ball, cover with plastic wrap and leave in a warm spot for 2 hours or until doubled in size.
Pour the olive oil into a 40cm oven dish. Press the dough out to the edges with your fingertips, cover and rest for 30 minutes.
Preheat oven to 200°C fan-forced (220°C conventional / 390°F). Dimple the surface all over, then spread the pizza sauce over the dough, scatter over the mozzarella and arrange the toppings evenly across the top. Finish with more mozzarella, a pinch of salt, dried oregano and a drizzle of olive oil. Bake for 20 minutes until the base is nice and golden.
