In a small bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture and 2 tablespoons of olive oil.
Mix with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough onto 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 or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
Punch down the risen dough and divide it into two equal portions.
On a floured surface, roll out one portion into a 12-inch circle or oval shape.
Transfer the rolled dough onto a parchment paper-lined baking sheet or a pizza peel if using a pizza stone.
Drizzle 1 tablespoon of olive oil evenly over the dough surface.
Distribute the sliced garlic evenly over the dough.
Spread 3/4 cup ricotta cheese in dollops over the pizza, leaving a small border around the edges.
Sprinkle 1/2 cup shredded mozzarella cheese over the ricotta.
Sprinkle 1/4 cup grated Parmesan cheese evenly on top.
Sprinkle 1/2 teaspoon dried oregano and freshly ground black pepper to taste.
Optionally, sprinkle half of the chopped fresh rosemary over the pizza.
Bake in the preheated oven for 12-15 minutes or until the crust is golden and cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for 2-3 minutes before slicing.
Repeat steps 9-15 with the second portion of dough and remaining ingredients.
Serve warm and enjoy your homemade Pizza Bianca.