For the dough:

1. Begin by proofing your yeast. Stir yeast and sugar in 2 cups warm water and let stand for about 10 minutes until it has bubbled.
2. In the bowl of a stand mixer with a dough hook attachment, combine flour and salt. Add proofed yeast and olive oil and mix on low speed until just combined.
3. Turn the dough out onto a well-floured surface. Gently knead the dough 2-3 times. In a lightly oiled bowl, place the dough and cover. Leave it to rest until it has doubled in size, or overnight in the refrigerator.
4. Once the dough has doubled, turn out onto a well-floured surface and divide it. Roll each half out into a 16-inch circle. Sprinkle cornmeal over your pizza stone and carefully transfer the dough onto it.  Proceed by preparing your toppings.

For the toppings:

1. Preheat oven to 400 degrees F.
2. Wrap a bulb of garlic in aluminum foil and roast for about 30 minutes while you prepare the onion topping.
3. In a large cast iron pan over high heat, cook down the onions with sugar until they start to turn golden and caramelized. Add ½ teaspoon salt, ½ teaspoon pepper, and a drizzle of olive oil.  Transfer to a glass bowl and set aside.
4. In a small pan, toast the panko breadcrumbs.  Season with ½ teaspoon salt, ½ teaspoon pepper, oregano, basil, and rosemary.  Once the breadcrumbs are golden, remove them from the heat immediately and transfer them to a glass container.
5. Add 2 tablespoons of the toasted panko to the caramelized onions and toss.
6. Once the garlic is roasted, squeeze 3-4 cloves of garlic into the onion mixture as well and toss.
7. Drizzle the dough with olive oil, and evenly spread the ricotta cheese over the rolled-out dough.  Top with an even layer of the onion mixture, grated Parm, and an extra layer of olive oil.
8. Bake for 20 minutes depending on the range of your oven.  The crust should be golden once done.
9. Remove and let cool slightly before slicing and serving!  If desired, garnish with a sprinkle of fresh parsley or basil.