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Preheat oven to 450°F.
In a large bowl, add yogurt and flour. When measuring out the yogurt, make sure that you strain out any liquid. Any extra liquid sitting in your yogurt will cause the dough to be too wet.
Using a large spoon or spatula, mix together flour and yogurt until it begins to form a crumbly dough. The dough will be very sticky.
Add your dough to a stand mixer with a dough hook attachment. Knead the dough on medium speed until it becomes one ball and pulls away from the sides of the bowl. This should only take a few minutes and you should be watching your mixer carefully and stop kneading as soon as it is becomes one ball and pulls away from the bowl. If you over-knead it, the dough will become sticky again. If you do not have a stand mixer, you can knead the dough by hand. You will need to cover your kneading surface with flour and knead the dough by hand until it is tacky and no longer sticky.
Roll your dough ball out onto a lightly flour dusted surface. Continue to roll with a rolling pin until it forms a round circle that is 12 inches in diameter about a quarter inch thick.
Generously dust your pizza stone with cornmeal (this will help prevent your crust from sticking to the stone). Place pizza dough on top. Spread tomato sauce over crust, leaving about 1 inch edge uncovered. Sprinkle with cheese. Top with remaining toppings like sausage, peppers, pepperoni. Place pizza stone in oven and cook for about 10 minutes. Turn up the oven to 500°F and continue to cook the pizza for a few more minutes until the edges are a dark golden brown and crispy.