Ricotta and Tomato Pizzas

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Dough:

1 cup warm water (about 110 degrees F)

3 tablespoons extra-virgin olive oil, plus additional as needed

2 teaspoons sugar (1/4 ounce)

2 1/4 teaspoons active dry yeast (1/4 ounce package)

2 1/2 cups all-purpose flour, plus additional for kneading (11 3/8 ounces)

1/2 cup white or yellow cornmeal, plus additional for forming (2 3/8 ounces)

1 1/2 teaspoons kosher salt (1/8 ounce)

Topping:

4 medium ripe yellow or red tomatoes (about 2 pounds)

3 cloves garlic

2 tablespoon extra-virgin olive oil, plus more for brushing

2 teaspoons kosher salt

Freshly ground black pepper

2 cups fresh ricotta cheese, at room temperature

5 to 6 sprigs fresh basil, oregano or parsley or a mix, leaves stripped and torn