Preheat the oven to 500°F (260°C). Mix self-rising flour, sugar, and Parmigiano-Reggiano cheese in a bowl. Add olive oil and Greek yogurt, and mix until a shaggy dough forms.

Knead dough until smooth and elastic, approximately 3-4 minutes. Add water or flour only if absolutely necessary.

Divide the dough into two equal pieces and roll one piece into a 1/8-inch-thick rectangle on a floured surface.

Line a baking sheet with parchment paper and sprinkle it with 1 tablespoon of cornmeal. Transfer the rolled dough onto the baking sheet.

Spread ½ of the pizza sauce on the dough and add mozzarella, Parmigiano-Reggiano, pepperoni, and drizzle 1 teaspoon of olive oil.

Bake the pizza for about 15 minutes until the crust turns golden brown and toppings bubble. Let it cool for 5 minutes before slicing.