Preheat the oven to gas mark 7 or 200 degrees celsius.
In a large bowl, mix together the flour and yoghurt with a spoon. Knead with your hands until it forms a neat ball of dough. Split into two balls (for each pizza - if you wish to just make one, freeze the other ball of dough for use another time).
Cut out a square of baking paper (just larger than your pizza tray), sprinkle with flour and roll out your ball of dough. To make a circular pizza, make sure you roll out vertically/horizontally and shape with your hands.
Roll until it's just under 0.5cm thick, then fold over the edges (or make an indentation inside the border) to make a crust.
Repeat with the second ball of dough for two pizzas.
Bake in the oven for 10 minutes or until the edges appear golden. While the pizza cooks prepare your pizza sauce and decide your toppings.
Remove from the oven and spread with your pizza sauce. I use a dessert spoon to ensure even coverage.
Top with an even coverage of mozzarella then the toppings of your choice (pepperoni and fresh basil for a Classic Pepperoni Pizza, or parma ham and pineapple for a Hawaiian).
Bake in the oven for a further 10-15 minutes until the topping is golden, slice into 6 and enjoy!