Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about 1/3 cup for the pizza; reserve the remaining sauce and refrigerate for up to one week.)

Preheat oven to 500 degrees Fahrenheit and place a pizza stone inside.

Combine the yogurt and flour in a bowl. Mix until a shaggy dough forms.

Transfer the dough to a floured surface and knead for seven to eight minutes until a smooth ball forms.

Roll out the dough into a large circle. (I like to roll out my pizza dough on a piece of Gefen Parchment Paper; feel free to do whatever works best for you.)

Carefully transfer the parchment paper to a pizza paddle and into the oven onto the pizza stone. Bake for 10-12 minutes, keeping a close eye on it, until the crust is browned and the cheese is melted and bubbly.

Top with fresh basil leaves and chili flakes, if using. Let the pizza stand for a few minutes before slicing.