For the dough: dissolve the yeast in 1 cup of warm water; after 5 minutes, it should look creamy and have bubbles forming on the surface. In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Add the yeast-water mixture and mix until well combined. Continue mixing for another 3 minutes. (The dough will be very soft and loose.) Pour the dough onto a heavily floured board and begin to knead, adding flour as necessary. The dough should take an additional 1/4 cup flour and the kneading should take about 5 minutes. Form the dough into a ball and place it in a bowl with the olive oil brushed on the inside. Cover the bowl with plastic wrap and set it aside in a warm dry place for 1 hour.
Gently punch down the dough and fold it over on itself three or four times. It will again be soft and a little sticky; coat your hands with flour if they stick. Divide the dough into two balls and return to the bowl. Cover with plastic wrap and allow to rise again for an additional 30 minutes.
Preheat the oven to 475 degrees F. Set an oven rack in the lower third of the oven.
Place one of the dough balls on a well-floured work surface (The dough should still be quite soft and sticky, so sprinkle some flour on the top of the dough to make it easier to work with.) Gently roll out the dough into a 10-inch circle and transfer it to a round, perforated pizza pan. Repeat with the other dough ball.
For the tomato sauce: Using a potato masher, mash the tomatoes in a medium bowl until smooth. Add the salt and the torn basil leaves. Spoon the sauce evenly over one of the rolled out pizza crusts. Sprinkle the mozzarella over the sauce, arrange the whole basil leaves on top, and drizzle with olive oil. Bake for 10 to 12 minutes.
For the bianca: Drizzle the second rolled out crust with olive oil. Sprinkle the rosemary, red pepper flakes and some salt over the top. Bake for 8 to 10 minutes, or until golden brown.