In a small bowl, combine warm water with sugar and active dry yeast. Stir gently and let sit for about 5–10 minutes.

In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Stir until a rough dough forms.

Flour your work surface and knead the dough for 8–10 minutes until smooth and elastic.

Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot for 1 to 1.5 hours until doubled in size.

In a medium bowl, combine ricotta, mozzarella, parmesan, lemon zest, and juice. Mix well and set aside.

Preheat your oven to 475°F (245°C) and place a pizza stone inside.

Once risen, punch the dough down and roll it out into a 12-inch round on a floured surface.

Spread the cheese mixture over the dough, leaving a small border around the edges. Sprinkle fresh thyme on top.

Carefully slide the topped pizza onto the heated pizza stone. Bake for 10–12 minutes until golden brown and bubbly.

Remove from the oven, drizzle with olive oil and honey, and add red pepper flakes if desired. Let cool slightly before serving.

Slice and serve warm, enjoying the combination of creamy cheese, zesty lemon, and fresh herbs.