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

In a large bowl, whisk together the flour and salt until combined.

Pour the yeast mixture and olive oil into the dry ingredients. Mix until the dough comes together.

Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Place kneaded dough into a lightly oiled bowl. Cover and let it rise in a warm area for 1 to 1.5 hours until doubled in size.

While dough is rising, mix ricotta, mozzarella, Parmesan, lemon zest, and lemon juice in a bowl until smooth.

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 roll it out into a 12-inch round on a floured surface.

Transfer the dough to a parchment-lined baking sheet or hot pizza stone. Spread the cheese mixture over the dough.

Sprinkle chopped thyme over the cheese mixture.

Bake for 10-12 minutes until crust is golden and cheese is bubbly.

Remove from oven, drizzle with olive oil and honey, and sprinkle red pepper flakes if desired.

Allow to cool for a few minutes before slicing and serving.