Mix yeast with warm water in a medium-size bowl and let sit for a few minutes until the yeast has dissolved.
Stir mixture, add the eggs and oil then add the pizza flour. Beat at medium speed for 1 minute. Cover the bowl with a tea towel and let rise for 20 minutes until it has doubled in size.
Knead on a well floured surface until the dough forms a ball, place back in bowl and let rise again for 5 minutes.
Divide dough into 6 wedges. Place one of the wedges between 2 well floured pieces of parchment and roll out as thin as possible. Peel off the top layer of parchment and transfer the dough and bottom parchment to a baking sheet.
Brush with olive oil and sprinkle with 1 to 2 teaspoons (5-10 mL) of the desired salt mixture.
Score dough in strips about 1 inch (2.5 cm) to 1 1/2 inches (3.8 cm) thick. Each 6th should yield 10 to 12 strips.
Bake for 20 to 25 minutes or until crispy and brown on edges. Place on a cooling rack for 5 minutes. Separate the strips. Repeat. Store in an airtight container.