Set an oven rack to the upper-middle position, about 4 to 5 inches from the broiler element, and place a baking stone on it. Heat the oven to 500°F and allow the stone to preheat for at least 30 minutes to ensure a crisp bottom crust.

Combine the olive oil, garlic, pepper, oregano, red pepper flakes, and salt in a small bowl. Microwave the mixture until the garlic is fragrant and the oil is bubbling slightly, about 30 to 45 seconds.

Dust the counter with flour. Divide the dough into two equal pieces and roll one piece into a 13-inch round, keeping the other piece covered so it does not dry out.

Transfer the dough round to a floured pizza peel or an inverted baking sheet. Brush the surface evenly with half of the garlic oil, then sprinkle with half of the Pecorino Romano and half of the mozzarella.

Slide the pizza onto the preheated stone. Bake until the crust is deeply browned and the cheese is bubbly and charred in spots, about 8 to 12 minutes.

Remove the pizza from the oven and immediately dollop half of the ricotta over the surface. Scatter half of the basil leaves over the top and serve hot while the second pizza bakes.