Thin-Crust Zucchini Ribbon Pizzas with Basil

Steps

1. Make the dough: in a large bowl whisk the bread flour, whole wheat flour, instant yeast and 7 g of the salt. Add the lukewarm water and 10 g of the olive oil and stir into a shaggy dough. This is about 66% hydration and 1.8% salt.
2. Knead the dough on a lightly floured counter for 8 minutes until smooth and elastic. Cover and let rise at about 75°F (24°C) for 1 1/2 to 2 hours, until doubled in size.
3. While the dough rises, make the sauce: warm 10 g of the olive oil in a saucepan over medium heat, add the garlic and cook 1 minute until fragrant. Add the canned tomatoes and oregano and simmer 15 to 20 minutes, mashing, until thick. Cool.
4. Prepare the zucchini: toss the zucchini ribbons with the remaining 2 g of salt in a colander and let drain 20 minutes, then press them dry with a towel and toss with the remaining 10 g of olive oil.
5. Place a baking steel or inverted sheet pan on the lowest oven rack and preheat the oven to 500°F (260°C) for 45 minutes.
6. Divide the risen dough into 2 equal balls, cover and rest 15 minutes, until it springs back slowly when poked.
7. Dust a sheet of parchment with half the semolina and stretch one ball into a thin 12-inch round on it.
8. Spread half the sauce over the dough, leaving a thin border. Scatter half the mozzarella, then half the zucchini ribbons, then half the Parmesan and half the red pepper flakes.
9. Slide the pizza on its parchment onto the hot steel and bake 9 to 12 minutes, until the crust is deep golden and the cheese bubbles and browns in spots.
10. Repeat with the remaining semolina, dough, sauce, mozzarella, zucchini, Parmesan and red pepper flakes.
11. Cool each pizza on a rack for 3 minutes, top with the basil and lemon zest, and cut each into 6 slices.