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1
To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves.
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2
Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
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3
Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture.
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4
With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough.
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5
Pull dough together into a ball.
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6
Turn onto a work surface dusted with flour.
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7
Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking.
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8
Shape dough into a ball.
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9
Brush a large bowl with oil and turn dough around in bowl to coat lightly.
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10
Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour.
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11
Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl.
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12
Cover, and let rise until soft and puffy, about 45 minutes.
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13
Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl.
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14
If very juicy, drain lightly in a strainer.
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15
Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife.
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16
Add to the drained tomatoes.
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17
Whisk in the olive oil and season with the salt and pepper to taste.
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18
Preheat oven to 425 degrees F.
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19
Divide dough in half.
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20
Form dough into rounds (see How-to pictures).
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21
Press dough into cornmeal, flipping to dust both sides.
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22
Hold dough up like a steering wheel and rotate and stretch it to make a thin disk.
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23
Lightly brush a pizza screen or crisper with oil and place round on top.
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24
Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes.
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25
Remove pizza from the oven and drop spoonfuls of ricotta on top.
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26
Scatter the fresh herbs and serve.
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27
Repeat with remaining pizza.
