Measure out flour and salt in a bowl and set aside. Add yeast, squid ink, and warm water to the bowl of a stand mixer with a dough hook attachment and let the mixture sit for about 15 minutes. Add flour mixture and olive oil to the yeast mixture and mix on low until the dough is smooth and no longer sticking to the sides of the bowl. Turn out on a floured surface and knead into a smooth ball, add a little flour if the dough is too sticky, or add water if too dry. Add dough to a large oiled bowl, cover and set it in a warm place until doubled.