1 (12 inch) pizza dough (preferably New York-style pizza dough)
2 tablespoons extra virgin olive oil
34 cup whole milk ricotta cheese
1 tablespoon minced garlic
1 34 cups whole-milk mozzarella cheese, coarsely shredded
12 teaspoon dried oregano
Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500. Coat a 12-inch pizza screen or perforated pizza pan with cooking spray. Lay the dough on the prepared screen or pan and gently stretch dough into a 12-inch round. Top the pizza: brush the dough with 1 tablespoon olive oil; spread the ricotta evenly over the dough, leaving a 1/4-inch border. Sprinkle the garlic over the top; sprinkle the mozzarella over the top. Crush the oregano between your fingers and sprinkle evenly over the cheese and crust. Drizzle the remaining 1 tablespoon olive oil over the top. Place the pizza in the oven on the upper rack; bake about 8 minutes, until the crust is crisp and golden brown. Using a pizza peel, lift the pizza off the screen/pan and place the crust directly on the baking stone; remove the screen/pan from the oven. Continue baking the pizza until the bottom of the crust is golden, about 3 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Slice pizza into wedges and serve immediately.