In a medium bowl, add flour, water, yeast, sugar, and oil. Mix with your hands until combined, then transfer dough onto a clean surface. Knead dough until smooth, about 7 minutes. Add salt and continue kneading for 2-3 more minutes. When the dough is soft, shape it into a ball, and transfer it into a bowl. Cover with plastic wrap and let it rest in a warm place for 3 hours.
Line a baking tray with parchment paper. Take your dough out of the bowl and transfer it on the floured counter. Using your hands, gently stretch and shape the dough to fit your baking tray, making sure not to stretch it too much. Transfer dough onto your baking tray, cover it, and let it rest for another hour.
Turn oven to 250 C/ 485 F.
Spoon your ricotta onto the shaped dough, leaving a 2 cm (3/4-inch) border. Season with salt. Arrange your zucchini flowers and baby zucchini slices on top. Drizzle with olive oil. Place the tray of pizza at the bottom of the oven and bake for 8 minutes. Remove from the oven and arrange mozzarella cheese evenly over pizza. Return tray to the center rack of the oven and bake until crust is golden (about 4-6 more minutes, depending on your oven). Top with basil, drizzle with more oil, if you like, and slice.
Servings: This pizza is for 2 generous servings or 3 smaller servings. Double the ingredients to feed 4-5 people.
Flour: If you can't find "Type 0" or "Type 1" Italian flour, you can substitute with a mix of all-purpose and bread flour (50/50), or you could just use "Type 00" Italian flour (Antimo Caputo).
Recipe by Very EATalian