Easy-Stretch Yogurt Pizza Dough

Is it heretical to use yogurt in pizza dough? Traditionalists would say yes. But there’s no arguing that the yogurt in this high-hydration formula yields a dough that is easy to shape into rounds because it does not recoil when stretched. It also adds flavor. The tradeoff is that the crust will not blister and crisp to the same degree as classic pizza dough, which does not contain dairy. The recipe makes enough dough for four 10 to 12 inch pies; after a 30 minute rise, extra dough portions can be refrigerated for a day, but allow them to stand at room temperature for 30 to 60 minutes before shaping and baking. You will need a peel for moving the pies in and out of the oven, along with a baking stone or steel that should be heated for an hour before baking.