Pizza with ricotta and tomatoes

Ingredients:

Dough

• 1 cup warm water (about 40°C)
• 3 tbsp olive oil + more as needed
• 2 tsp. sugar (7 gr.)
• 2 and 1/4 tsp active dry yeast (7 g)
• 2.5 cups flour + extra for work (300 g)
• 0.5 cups white or yellow corn flour + extra for shaping (70 g)
• 1.5 tsp coarse salt (3.5 g)

Topping

• 4 medium ripe red or yellow tomatoes (about 1 kg)
• 3 cloves of garlic
• 2 tbsp olive oil + extra for greasing
• 2 teaspoons coarse salt
• 2 cups fresh ricotta, room temperature
• 5-6 sprigs of fresh basil, oregano, parsley or a mixture of these, leaves picked and finely torn

Preparation:

1. Knead the dough. In a liquid measuring cup, combine the water, olive oil, and sugar until dissolved. Sprinkle the yeast over the top and let it sit for 5 minutes, without stirring, until foamy.
2. In a large bowl, combine the wheat and corn flours and salt. Make a well in the center and pour in the yeast mixture. Using a wooden spoon or your hands, gradually stir the flour into the liquid and knead into a rough dough. Form it into a ball. Turn it out onto a floured work surface. Knead the dough for about 5-6 minutes, until smooth and elastic, adding more flour if necessary to prevent stickiness. Form the dough into a ball.
3. Grease a large bowl with olive oil and swirl the dough around to lightly coat the entire surface. Cover the bowl tightly with plastic wrap, draw a circle the size of the dough ball on top, and mark the time. Let the dough rise until doubled in size, about 1 hour. Then turn it out onto a work surface, punch it down slightly to release excess air, form it into a ball again, and return it to the bowl. Cover and let it rise for about 45 minutes, until the dough is soft and puffy.
4. Meanwhile, prepare the topping. Grate the tomatoes coarsely into a large bowl. If they're very juicy, drain some of the liquid through a sieve. Sprinkle the garlic with salt and mash it into a paste with the side of a chef's knife. Add the garlic to the tomatoes. Stir in the olive oil and season with salt and pepper to taste.
5. Preheat oven to 220°.
   
   Divide the dough in half. Form it into circles. Press the dough into the cornmeal and flip it over to coat both sides. Hold the dough in front of you like a steering wheel and rotate it, stretching it to form a thin disk. Lightly grease a pizza pan with olive oil and place the dough on top. Spread half the tomato mixture on the circle and bake until golden brown and crisp around the edges, about 15 minutes. Remove the pizza from the oven and top with a few spoonfuls of ricotta. Sprinkle with fresh herbs and serve. Repeat with the second pizza.