>>14104871
>self-rising flour
>greek yogurt
Out of everything that you have posted, that recipe is the most degenerate.
Self-rising flour is sub-par for making pizza dough. You typically want to go with 00 flour, which is very finely milled and takes less water than other flours, resulting in the crispness of the pizza.
You can also use bread flour if you want a more chewy crust.
The greek yogurt will detract from the flavor of the bread, making it more like naan than pizza. Olive oil on the other hand would compliment it, and with salt and some sugar (for the yeast) you get a far better flavor.
This anon gets it.
https://www.saveur.com/article/Recipes/Pasta-da-Pizza-Naples-Style-Pizza-Dough
Here is a decent recipe for it, however like most good food it will take some time and practice to get it right.
Additionally, a baking stone is a must when making breads, since it helps make the crust in most recipes (along with steam).
http://slice.seriouseats.com/2011/06/the-pizza-lab-on-flour-foams-and-dough.html
Here is a more in depth look at how flour type affects the crust development. There was one out there that leavened the dough with champagne and it came out decent,
>>14104974
No problem.
Yeah its from Amaama to Inazuma, a cooking manga about single dad and his daughter.