In a large bowl, combine the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.

Add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, 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 using a pizza stone, place it in the oven to heat up.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer it to a pizza peel or a baking sheet lined with parchment paper.

Spread the ricotta cheese evenly over the dough, then layer the fresh mozzarella slices on top.

Drizzle the lemon juice over the pizza and sprinkle the lemon zest, chopped basil, salt, and pepper evenly.

Carefully transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven and let it cool for a few minutes. Garnish with red pepper flakes if desired before slicing and serving.