Roasted Cherry Tomato NY Pizzas with Ricotta

Steps

1. The day before: whisk the bread flour, instant yeast and sugar in a large bowl. Add the water and mix until no dry flour remains. Rest 20 minutes.
2. Add 9 g of the salt and 10 g of the olive oil (one third), then knead 8–10 minutes until smooth and elastic. This is about 65% hydration and 2% salt.
3. Cover and leave at about 75°F (24°C) for 1 hour, then refrigerate 18–24 hours until puffy and nearly doubled.
4. Make the sauce: heat the oven to 425°F (220°C). Toss the cherry tomatoes, garlic, oregano, red pepper flakes, 10 g of the olive oil (one third) and the remaining 1 g salt on a baking sheet. Roast 25–30 minutes until collapsed and lightly browned.
5. Tear 8 g of the basil (about 40%) into the hot tomatoes, then mash with a fork into a chunky sauce and cool. Refrigerate if made ahead.
6. Two hours before baking, divide the dough into 2 balls, coat each lightly with half of the remaining olive oil, cover and leave at room temperature until soft, relaxed and springing back slowly when poked.
7. Place a pizza stone or steel on the upper-middle rack and preheat the oven to 550°F (290°C) for 45 minutes.
8. Stretch one dough ball into a thin 13-inch round on a floured peel. Spread half the roasted tomato sauce over it, leaving a border, then scatter half the mozzarella and dot with half the ricotta in small spoonfuls.
9. Slide onto the stone and bake 7–9 minutes until the crust is deep golden and the cheese bubbles. Repeat with the second dough ball, the rest of the sauce, mozzarella and ricotta.
10. Tear the remaining 12 g basil over both pizzas, cool 2 minutes on a rack, and cut each into 6 slices.