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1
In a large bowl, whisk the flour together with the yeast, salt and sugar.
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2
Pour in the water and stir well with a wooden spoon to form a dough.
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3
Scrape the dough out onto a lightly floured work surface and knead for a few minutes until smooth.
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4
Transfer the pizza dough to a lightly oiled large bowl.
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5
Cover with plastic wrap or a damp towel and let stand in a warm place until the pizza dough has doubled in bulk, about 1 1/2 hours.
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6
Set a pizza stone on the bottom or on the bottom shelf of the oven and preheat to 500 for at least 30 minutes.
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7
Bring a medium saucepan of salted water to a boil.
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8
Blanch the ramps until they are bright green but still al dente, about 1 minute.
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9
Drain, pat dry and cut into 1-inch lengths.
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10
Punch down the pizza dough and transfer it to a lightly floured work surface.
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11
Roll out the dough to a 12-inch round, about 1/8 inch thick.
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12
Transfer the dough to a lightly floured pizza peel or an inverted baking sheet.
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13
Brush the dough with olive oil and sprinkle on the grated mozzarella in an even layer.
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14
Scatter the blanched ramps over the mozzarella and season lightly with salt and pepper.
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15
Top the pizza with the Parmigiano-Reggiano cheese.
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16
Slide the pizza from the peel onto the hot stone.
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17
Bake for about 8 minutes, until the cheese has melted and the pizza crust is browned and crisp on the bottom.
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18
Transfer the pizza to a work surface, cut into wedges and serve right away.
