Combine water, yeast and sugar in a small bowl. Set aside for few mins. Combine flour and salt onto a clean surface and make a well in the centre. Add yeast mixture and olive oil.

Using a fork slowly bring in the flour from the outer edge of the well and mix into the yeast mixture until combined. Use your hands to bring the dough together. Kneed for 10 mins or until smooth.

Brush a large bowl with oil and place the dough inside. Cover with plastic wrap and leave in a warm place to prove for 1 hour, or until doubled in size. Preheat oven to 250°C.

Dust work surface with flour. Divide dough into 3 equal balls. Cover each ball with plastic wrap and set aside for 10 mins before you work it. Using a rolling pin, roll each ball into a rough circle.

Brush pizza tray with olive oil, place pizza base onto tray. To prepare toppings, remove woody ends from asparagus and brush with olive oil.

Grill asparagus for 5 mins or until soft. Halve and set aside. Add scamorza cheese to pizza base and bake for 7 mins.

Mix ricotta with lemon zest.

Remove pizza from the oven. Add ricotta and asparagus. Drizzle with extra virgin olive oil and season to taste.

Cook for other 5 mins or until base is crisp and golden.