1 1/3 c. or 320 ml. 110 degrees water (warm tap water)
2 ¼ tsp. or 1 packet instant yeast
1 tbsp. sugar
2 tbsp. olive oil plus more for coating
¾ tsp. salt
3.5 cup or 440g AP flour plus more for kneading and rolling
Cornmeal for cooking
Using the dough attachment of your standing mixer, mix warm water, yeast and sugar together. Cover and rest for 5 minutes.
Add olive oil, salt, and flour and mix on a low speed for about 5 minutes. Empty onto a floured surface and knead by folding the edges into the center, pushing down with the palm of your hand, and rotating one quarter turn. Repeat for about 5 minutes until soft. Test it by gently poking your finger into the dough. If it springs back it is ready to rise, if a whole remains, knead longer.
Pour olive oil into the bowl of the standing mixer and place the dough ball back into the bowl. Flip the dough around to coat thoroughly. Cover the bowl and let it rise at least 2-3 hours or for best flavor overnight (see note above). The dough should have doubled in size.
Preheat your oven to 500 degrees with a pizza stone on the bottom rack. On a freshly floured surface, place the proofed pizza dough down and using a bench scraper cut the dough in half. For personal-sized pizza, cut the dough into quarters. Save half by freezing the dough individually in airtight plastic bags, or double the topping recipe below. Roll the dough into a large circle or square that fits your pizza stone.
Sprinkle a light dusting of cornmeal onto your preheated pizza stone, and place the pizza dough over top. Precook for about 5 minutes until slightly bubbly, then layer on the sunchoke and ricotta toppings. Bake for another 15 minutes, or until the crust is bubbly and golden brown and the toppings are bubbly.