In a large mixing bowl, combine 3 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon active dry yeast. Gradually add 1 1/4 cups warm water and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead the dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.

Let the dough rise

Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.

Prepare the Tomato Sauce

Sauté garlic

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.

Cook the tomato sauce

Add 1 (15 oz) can of crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the saucepan. Simmer the sauce for 15-20 minutes, stirring occasionally, until thickened. Remove from heat and set aside.

Assemble the Pizza

Preheat the oven

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.

Shape the pizza dough

Punch down the risen dough and turn it out onto a floured surface. Roll or stretch it into a 12-inch (30 cm) circle. Transfer the dough to a parchment-lined baking sheet or pizza peel if using a pizza stone.

Spread the tomato sauce

Spoon an even layer of the prepared tomato sauce over the dough, leaving a 1/2-inch border around the edges.

Add the cheeses

Top the sauce with 3/4 cup ricotta cheese (dolloped in spoonfuls), 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, and 1/2 cup shredded fontina cheese. Distribute the cheeses evenly across the pizza.

Bake the Pizza

Bake the pizza

Transfer the pizza to the oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Cool and serve

Remove the pizza from the oven and let it cool for a few minutes before slicing and serving hot.