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

In a separate large bowl, mix together the all-purpose flour and salt.

Once the yeast mixture is frothy, add it to the flour and salt mixture along with the olive oil. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.

While the dough is rising, mix the ricotta, mozzarella, Parmesan, lemon zest, and lemon juice in a small bowl until well combined.

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

Once the dough has risen, punch it down and roll it out on a floured surface into a thin round, about 12 inches in diameter.

Transfer the rolled-out dough onto parchment paper, spread the cheese mixture evenly, and sprinkle fresh thyme on top.

Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.

Remove from the oven and drizzle with olive oil and honey. Optionally sprinkle with red pepper flakes.

Allow to cool for a couple of minutes before slicing and serving.