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- 1 package active dry yeast
- 2 cups lukewarm water
- 6 cups all purpose flour (preferably unbleached), more if needed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 2 tablespoons olive oil
- Special equipment: 1 large baking sheet (preferably dark in color), 1 large baking (pizza) stone
- For the topping:
- 1 cup halved grape tomatoes
- ¼ cup pitted and chopped black oil-cured olives
- ¼ cup extra virgin olive oil
- 2 tablespoons water
- ½ teaspoon salt
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