In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.

In another bowl, whisk together flour and salt. Gradually add yeast mixture and olive oil, stirring until a sticky dough forms.

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

Place dough in a greased bowl, cover with a towel, and let rise in a warm area for 1 to 1.5 hours until doubled.

Blend ricotta, mozzarella, and parmesan in a medium bowl until smooth. Stir in lemon zest and lemon juice.

Preheat oven to 475°F (245°C) about 15 minutes before dough finishes rising.

Punch down the dough and roll out into a 12-inch round. Transfer to a floured surface.

Spread the cheese mixture over the dough, leaving a 1-inch border. Sprinkle with fresh thyme if desired.

Bake for 10-12 minutes until crust is golden and cheese is bubbling.

Drizzle with olive oil and honey before slicing to serve.