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1
In a large heatproof bowl, combine the yeast with 1/4 cup warm water and the sugar. Stir gently to dissolve the yeast. Let sit until frothy and puffy-looking (about 5 minutes).
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2
To the bowl, add the rest of the warm water, salt, olive oil, and flour. Stir until you have a soft dough. If your dough is too sticky to handle, add a little bit of flour (up to 1/2 cup) until the dough is smooth and very soft but not wet or sticky.
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3
Turn the dough out onto a lightly floured surface. Knead, for about 5 minutes, until the dough is smooth and elastic. (You can also use a stand mixer fitted with the dough hook here.)
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4
Place the dough in a lightly greased bowl. Cover with plastic wrap or a damp tea towel and let rise until almost doubled (about 1 hour).
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5
Once risen, divide the dough into two equal pieces (you can also divide it into 4 pieces for smaller pizzas). Refrigerate the dough pieces until ready to use (they'll keep up to 3 days, or longer if frozen).
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6
When ready to bake, preheat the oven to 425u00b0 F. Roll each pice of dough out to about 1/2-inch thickness (you can adjust the thickness based on how thin and crisp you like your crust). Transfer to a lightly greased baking sheet (or use a pizza stone sprinkled with cornmeal if you have one). If you have trouble rolling and stretching out the dough, let it rest for 5 or 10 minutes at room temperature and then try again.
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7
In a small bowl, mix together the ricotta, minced garlic, salt, and pepper. Spread the ricotta mixture evenly over both pieces of the prepared pizza dough, leaving about an inch on the sides.
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8
Sprinkle the mozzarella and Parmesan over the top of the ricotta.
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9
Bake the pizzas for about 15 minutes, or until the crust is golden and the cheese is bubbling.
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10
While the pizza bakes, make the salad. In a large bowl, add the mixed greens, radicchio, and sun-dried tomatoes. Drizzle with the balsamic vinaigrette and toss together.
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11
Remove the pizza from the oven. Immediately heap all of the salad over the pizza. Slice and serve!
