Preheat a pizza pan or stone on the bottom rack of the oven to 500° F. Do not use the convection feature because you want the heat to come from the bottom to properly cook the bottom crust.
Roll out the dough to the size of the pizza pan on a sheet of parchment paper.
Spread the olive oil and pressed garlic evenly onto the crust up to an inch of the edges.
Sprinkle lightly with salt.
Top the base with the shredded mozzarella and then drop some evenly-spaced unseasoned ricotta dollops, a half-teaspoon at a time, over the top.
Bake for 15 minutes or until the the bottom crust is lightly golden and the top of the pizza is beginning to caramelize.
Let it set for about 5 minutes, then slice and serve.