In a bowl, combine the yeast with 1 1/4 cups of warm water, and set aside for 15 minutes, or until the yeast dissolves. In a mixer, combine the flour with 2 teaspoons of salt.
Mix on low speed, adding the yeast and 1/4 cup of Enrico Formella Olive Oil in a slow, steady stream, until a homogenous (all of the same or similar kind) of dough forms.
Knead on medium speed for about minutes, or until the dough is smooth and elastic. Transfer the dough to an oiled bowl, cover with plastic, and set aside to rise for about 1 hour, or until it is almost doubled in size.
Preheat a grill pan and the broiler. Punch the dough down, and divide into 8 balls. Transfer to a floured surface, and using a rolling pin or your hands, stretch and flatten the dough balls into 1/8 - inch thick disks.
Brush one side of the disks with Enrico Formella Olive Oil, sprinkle with salt, and cook for another 2 minutes on the other side.
Remove from the grill pan, and set aside. Repeat with the remaining disks to from 8 pizza crusts.
Top each with tomato sauce, mozzarella, olives and basil, and place on baking sheets. Broil until the cheese melts. Serves about 8.
USDA Ceritified Extra Virgin Olive Oil, first cold presssed, early harvest. The exquisite taste has continued to astonish world class chefs and the cook that settles for nothing less than perfection.