3 cups all purpose flour
1 teaspoon fine sea salt
1 envelope active dry yeast
3 tablespoon olive oil
pinch of sugar
chopped fresh tomatos (2)
mozarella cheese grated
In one cup of lukewarm water put a pinch of sugar and active dry yeast, set aside by a while.
In a bowl mix all purpose flour and add the mix of water and yeast. Mix well and add the olive oil and salt.
Make a soft ball.
Brush inside of large bowl with oil. Add dough turn to coat with oil.Cover with a damp towell and let dough rise about 1 hour.
Using a roll pin flatten disc into a circle.
Transfer the pizza to a tray oven sprinkled with cornmeal.
Top dough with a layer of tomato sauce.
Add chopped tomato and basil.
Finally add grated mozarella cheese and drops of ricotta.
Bake until golden about 15 to 18 minutes.