1 ball No-Knead Pizza Dough (see below)
12 ramps, thoroughly cleaned and white bulbs and leaves separated
evoo, for brushing
1 cup coarsely grated fresh mozzarella cheese (we used a nice ball of Lioni from Whole Foods)
1/4 cup grated Parmigiano-Reggiano
Set a pizza stone on the bottom shelf of the oven and preheat to 500° for at least 30 minutes.
While the oven and stone warm up, shape the dough. Divide the dough into quarters on a generously floured work surface. Wrap three pieces in plastic wrap and refrigerate for another time (or make more than one pizza). Fold the right side of the remaining dough ball toward the center. Repeat with the left side, then the top and then the bottom. Turn the ball seam-side down on the work surface. Cup your hands around the sides of the dough and press down toward the board and in a circular motion to shape it gently into a mound.
Bring a medium saucepan of salted water to a boil. Add the white parts of the ramps and blanch for 30 seconds. Add ramp leaves and blanch for another 30 seconds, until they are bright green but still al dente. Drain, rinse with cool water and pat dry. Cut the greens into 1-inch lengths and cut the whites (the bulbs) in half length-wise. Set aside.
Press down on the dough to gently stretch it to a 6-to 8-inch-wide disk. Continue to massage and stretch the disk until it is 10 to 12 inches wide (don't be tempted to smooth out the bubbles and blisters-those are critical). Flour a pizza peel (or the back of an inverted cookie sheet) and carefully lift the dough onto the center of the peel. Alternatively, you can place the dough directly onto the hot stone and apply the toppings quickly.
Brush the dough with evoo and sprinkle on the grated mozzarella. Scatter the blanched ramps over the mozzarella and season lightly with s&p. Sprinkle with parm-reg.
Slide the pizza from the peel onto the hot stone. Bake for about 7-8 minutes, until the cheese has melted and the pizza crust is browned and crisp on the bottom. Transfer the pizza to a work surface, cut into wedges and serve right away.