This is from HomeBaking.
3 T sugar
3/4 c milk
2 tsp yeast
1 3/4 cups flour
Pinch of salt
In a medium bowl, combine the milk and sugar, then stir in the yeast to dissolve. Add 1 cup flour and stir to make a smooth batter. Cover and let rest one hour.
Add the salt and 1/2 cup flour and stir. Turn out and knead till smooth, adding flour as needed, but still keeping the dough very soft. Cover and let rise one hour.
11 1/2 Tbsp cold butter, cut into small pieces
1/3 c sugar
1 c flour
While the dough is rising, combine the butter, sugar, and flour, rubbing the butter between your fingers till you have coarse crumbs. Set aside in a cool place.
12 oz ricotta
1 tsp vanilla
1/4 c sugar
1/4 tsp cinnamon
pinch of salt
While the dough is rising, combine the above for the filling, beating till smooth.
Preheat the oven to 350 and butter a ten-inch cast iron skillet. Punch down the dough, then press it into the skillet, letting it rest for a couple of minutes if you need to so it reaches the edges. Spread the ricotta mixture on, leaving a small rim, then top with the flour/sugar/butter mixture.
Bake for 35 minutes, or till the filling is set and the crust and topping are lightly browned. Let cool 30 minutes before serving.