Remove pizza dough from the fridge. Place 1 tablespoon of olive oil in a medium bowl. Add pizza dough to bowl and toss in oil. Let it sit at room temperature for 1 hour to warm up.

Preheat your oven to 450 degrees.

In a mixing bowl, blend ricotta cheese with minced garlic, red pepper flakes, and salt. Set aside.

Punch the dough down with your fist to remove air bubbles. Place the dough on a large baking sheet and stretch it with your fingers until it is about ¼ inch thick, leaving a slight edge for the crust.

Sprinkle shredded mozzarella evenly over the crust, leaving an inch clear from the edges. Then, dollop the ricotta cheese mixture on top in six equal portions.

Lay basil leaves all over the pizza. Top with Pecorino Romano cheese and drizzle the remaining tablespoon of olive oil on top.

Place the pizza in the preheated oven and bake for 15 minutes, or until the cheese is bubbling and the crust turns golden brown.

Let the pizza cool for 2 minutes. Slice into 8 even pieces and serve hot.