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, whisk together flour and kosher salt.
Add the yeast mixture and 2 tablespoons olive oil to the flour mixture. Stir until a dough forms.
Turn the dough onto a lightly 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 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 risen dough and divide it into two equal portions.
On a lightly floured surface, roll out one portion of dough into a 12-inch circle.
Transfer the dough to a parchment-lined baking sheet or a pizza peel if using a stone.
Drizzle 1 tablespoon olive oil evenly over the dough surface.
Distribute half of the sliced garlic and chopped rosemary evenly over the dough.
Dot the dough with half of the ricotta cheese in small spoonfuls.
Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese evenly on top.
Sprinkle a pinch of freshly ground black pepper over the pizza.
Bake in the preheated oven for 12-15 minutes or until the crust is golden and cheese is bubbly.
Remove from the oven and let cool for 2 minutes before slicing.
Repeat steps 8-13 with the second portion of dough and remaining toppings.
Serve warm and enjoy your homemade Pizza Bianca!