In bowl, mix a warm water and sugar, and sprinkle yeast over the top. Let it sit for 5–10 minutes until it turns foamy. This activates the yeast, ensuring a perfect rise.

In a large mixing bowl, combine all-purpose flour and salt. Add olive oil and the mixture.

Put the dough on a floured surface for about 8 to 10 minutes until it becomes elastic and smooth. to obtain a crispy but soft crust.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for at least 1 hour or until doubled in size.

In a mixing bowl, combine ricotta cheese, olive oil, garlic powder, salt, and black pepper. Stir until smooth and creamy. This sauce is the secret to a rich, velvety texture that defines a great white pizza.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for a crispier crust.

Lightly dust a clean surface with flour, then stretch or roll out the dough into a 12-inch circle. If you prefer an authentic NY-style texture, use your hands to stretch the dough rather than a rolling pin.

Transfer the dough to a pizza peel or parchment paper for easy handling.

Evenly spread the ricotta mixture over the dough, leaving about ½ inch of crust exposed around the edges.

Generously sprinkle shredded mozzarella and parmesan cheese over the sauce.

Scatter minced garlic, dried oregano, and a pinch of red pepper flakes across the pizza for a depth of flavor.

Brush the outer crust with olive oil for a golden, crispy finish.

Put the pizza on the preheated baking sheet. For 8 to 12 minutes Bake, or until the cheese is melted and bubbling or the crust is golden brown.

Remove from the oven and let it rest for 2–3 minutes to allow the flavors to settle.

For an extra touch of freshness, top with arugula or fresh basil leaves.

Slice into classic New York-style wedges and enjoy your homemade, restaurant-quality white pizza!