Put flour in a mixing bowl, add salt on 1 end and make a little hole on the other side and add yeast. Add water to the yeast and leave for about 5 minutes to activate. Mix with a wooden spoon until well incorporated. It will be a sticky dough. Cover bowl with plastic wrap and transfer to the fridge. Leave overnight, or for maximum 24 hours.

Prepare a baking tray with parchment paper. Remove dough from fridge and pour onto a lightly floured surface. Roll into a sausage shape and divide into 8 equal round pieces (or more, if you prefer smaller pies). Place on the prepared baking tray. Cover loosely with a tea towel and let rise for another 2 hours.

Put ricotta in a medium bowl and season to taste with chopped basil, fresh-ground black pepper and salt. Set aside. In another bowl, toss tomatoes with olive oil and coarse salt. Set aside.

Preheat oven to 425°F. Spoon a tablespoon of ricotta on top of each dough round; spread out to form a thin layer, leaving the edges clean. Divide tomatoes over the pies and let rest for 10 minutes.

Transfer to the oven and bake for about 20 minutes (check by tapping one of the pies on the bottom; it should be dry and hollow-sounding).

Bake them right before your guests arrive so they’re still warm. Or reheat them briefly to perk up that crust.

Wine Pairings By Spec's

Pair with Jean-Baptiste Adam Cremant Brut N/V ($24.99)

In May 2014, Jean-Baptiste Adam and his family celebrated the 400th anniversary of being grape growers and winemakers in Ammerschwihr, France. The winery is one the leaders in biodynamic farming. This light and refreshing bubbly is 90% Pinot Blanc and 10% Pinot Noir, aged in stainless steel for 6 months and another 12 months in bottle. Deliciously fresh flavors of lemon zest, green apples and white peach pop on the palate with tight, clean bubbles.