In a small bowl, combine warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and 2 tablespoons olive oil.
Mix with a wooden spoon until a rough dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
Punch down the dough and transfer it to a floured surface. Roll or stretch the dough into a 12-inch circle or rectangle, depending on your baking sheet or stone.
Transfer the dough to a parchment-lined baking sheet or a pizza peel if using a stone.
Brush the dough generously with extra virgin olive oil. Evenly distribute the thinly sliced garlic over the dough.
Dot the pizza with spoonfuls of ricotta cheese, then sprinkle shredded mozzarella and grated Parmesan evenly over the top.
Sprinkle dried oregano and freshly ground black pepper over the cheese.
Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
Remove from the oven and let cool for 5 minutes before slicing and serving.