Mix yeast with ¼ cup warm water and sugar in a bowl and set aside till frothy. Place the refined flour in a deep bowl, add yeast mixture. Add salt and oil and mix well. Add approximately half a cup of water and knead into a soft dough.
Cover the dough with a damp cloth and leave to rest in a warm place for about forty-five minutes, or until the dough is approximately double in size. Knead the dough again, cover with a damp cloth, and leave to stand for ten to fifteen minutes.
Divide the dough into twelve equal portions and roll each into a 4 inch diameter round. Spread a little pizza sauce in the centre of each round leaving sufficient space all around.
Top it with little mozzarella cheese, green and black olives, fresh basil leaves, salt, red chilli flakes and dried oregano. Continue doing the same with the remaining portions of dough.
Brush the edges of the dough rounds with little water, then fold and press together to seal the edges. Heat sufficient oil in a kadai and deep fry the pizza pasties till golden brown in colour.
Drain on absorbent paper and serve hot.