For dough, sprinkle yeast over warm water in a small bowl; stir to dissolve yeast. Let stand 5 minutes. Stir in flour and salt to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into a ball and place in a greased bowl; turn to coat. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 425°F. Sprinkle two large pizza pans or baking sheets with cornmeal. Punch down dough and divide in half; roll or pat each piece of dough into an 8-inch round and place on baking sheets.
For topping, combine ricotta cheese and TABASCO® Sauce in a bowl and mix well; spread on pizza crust. Sprinkle mozzarella over top. Bake on lowest rack in oven for 20 minutes or until crust is golden brown.
Makes 6 servings.