Classic New York White Pizza with Creamy Ricotta and Garlic

1.If making dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand for 5-10 minutes until foamy. Whisk in the salt and 2 tablespoons of olive oil.

2.Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat, cover with plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3.Preheat your oven and pizza stone (if using) to 500°F (260°C) at least 30 minutes before baking. If using a baking sheet, preheat to 450°F (230°C).

4.While the oven preheats, prepare the white sauce: In a medium bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, minced garlic, 1 tablespoon olive oil, black pepper, and 1/4 teaspoon salt. Mix until thoroughly combined and creamy.

5.Punch down the risen dough and gently stretch or roll it into a rough 12 to 14-inch circle or rectangle, depending on your baking surface. Transfer the dough to a lightly floured pizza peel or prepared baking sheet.

6.Spread the ricotta mixture evenly over the dough, leaving a 1-inch border for the crust.

7.Distribute the shredded mozzarella cheese evenly over the ricotta base.

8.Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-15 minutes, rotating halfway through, until the crust is deeply golden brown and the cheese is bubbly and slightly caramelized.

9.Remove the pizza from the oven. Immediately sprinkle with the remaining Parmesan cheese and the fresh chopped parsley.

10.Let the pizza rest for 2 minutes before slicing and serving immediately.