In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

Add flour, olive oil, and salt to the yeast mixture. Mix until a shaggy dough forms, then turn out onto a floured surface.

Knead the dough for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 1-1.5 hours until doubled.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating.

Punch down the risen dough and roll or stretch it into a 12-14 inch circle on a floured surface.

Transfer dough to a pizza pan or parchment paper. Brush edges with olive oil.

Spread pizza sauce evenly over the dough, leaving a half-inch border around the edges.

Sprinkle shredded mozzarella cheese evenly over the sauce.

Drop spoonfuls of ricotta cheese across the pizza surface, spacing them evenly.

Arrange pepperoni slices over the cheese, slightly overlapping for complete coverage.

Sprinkle grated Parmesan cheese over the entire pizza and drizzle with olive oil.

Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly and slightly browned.

Remove from oven and immediately top with fresh basil leaves. Let cool for 2-3 minutes before slicing.

Cut into 8 slices, sprinkle with red pepper flakes if desired, and serve hot.