Start by taking a large mixing bowl and adding all-purpose flour, baking soda, baking powder, salt, and sugar. Mix everything well so the dry ingredients are evenly combined. This step is important because it ensures that the leavening agents are distributed properly, which helps the dough rise evenly during cooking.

Now add the strained yogurt and oil to the mixture. Begin mixing gently, bringing everything together into a dough. At this stage, the dough may feel slightly sticky, which is completely normal. Continue kneading for a few minutes until it becomes soft, smooth, and manageable.

Tip: Resist the urge to add too much flour while kneading. A softer dough will give you a softer pizza base.

Transfer the dough into a well-oiled bowl and cover it with a cloth or lid. Let it rest for about 30–40 minutes.

Even though this is a no yeast recipe, resting is still crucial. It allows the gluten to relax, making the dough easier to roll while also improving the texture of the final base.

Once rested, divide the dough into equal portions depending on how many pizza bases you want to make. Take one portion and place it on a lightly floured surface.

Roll it out into a round base of your desired thickness. You can keep it slightly thick for a softer base or roll thinner if you prefer a crispier finish.

Before placing it on the pan or tray, dust the surface with a mix of cornmeal and semolina. This prevents sticking and adds a subtle texture to the bottom of the pizza.

Place the rolled dough onto a preheated pan or baking tray and cook it lightly on one side. You’ll notice the base starting to firm up and small bubbles forming.

If you’re not using a pizza tray or oven, flip the base and cook the other side briefly. This step is important because it prevents the pizza from becoming soggy once toppings are added.

Remove the base from heat and spread pizza sauce evenly across the surface. Sprinkle oregano or seasoning, followed by a generous layer of cheese.

Add your favorite toppings — vegetables, chicken, or anything you prefer. Keep the toppings balanced so the base cooks evenly.

Brush a little oil around the edges to help them turn golden and slightly crisp.

Return the pizza to the pan or oven and cook until the cheese melts completely and the edges turn golden brown. The base should be cooked through while remaining soft inside with a light crisp on the outside.

Once cooked, let the pizza rest for a minute before slicing. This helps the cheese settle and makes slicing cleaner.

Serve hot and enjoy immediately for the best texture and flavor.