Pick a good quality fresh ricotta cheese and the best black olives you can find for this vegetarian pizza. Make sure to add the ricotta just a few minutes before removing it from oven or it will become too watery and soften up the pizza base.
Dissolve the yeast in half of the warm water with the sugar. Set aside until foamy, about 5 minutes.
Place flour in a large bowl or stand mixer; make a well and pour in oil, yeast and the remaining water. Mix to make a sticky dough. Transfer dough onto a floured surface; sprinkle salt on top and knead for 8-10 minutes or until smooth and soft. Or fit the stand mixer with the hook, add salt and work for the same time or until the dough sticks around the hook.
Lightly oil a large bowl and add the dough; cover with a clean, slightly damp drying cloth and place in a cold oven with light on. Let rise for 2 hours.
Gently punch down the dough, then place it back in cold oven with light on; let rise for 1 more hour.
Preheat oven to 240 C / Gas 9.
Roll out the dough, pressing down with your hands, stretching it a bit at the time until it is about a 35cm circle. You can make 2 smaller pizzas depending on the size of your tin. Spread passata on top of base, leaving about a 2cm edge the whole way around. Drizzle some oil on top and season with salt.
Cook the pizza on the bottom shelf of preheated oven for 8 minutes.
Remove pizza and arrange the cubes of mozzarella on top; cook for another 5 minutes.
Remove pizza from oven; spoon ricotta on top of pizza and arrange olives on top. Cook for another 2 minutes; remove from the oven and serve.