In a mixing bowl, combine the flour, instant yeast, and salt. Mix well to evenly distribute the yeast and salt.

Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. This develops gluten, which gives the dough its structure.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes, or until doubled in size.

While the dough is rising, prepare the zucchini. Using a mandoline or sharp knife, slice the zucchini thinly (about ⅛ inch thick). This ensures even cooking and a tender bite.

In a small bowl, mix the ricotta cheese with the lemon zest, lemon juice, salt, and black pepper. This adds flavor to the cheese and complements the zucchini.

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a 12-inch circle, about ¼ inch thick.

Carefully transfer the rolled-out dough to a piece of parchment paper for easy handling.

Spread the ricotta mixture evenly over the dough, leaving a small border around the edges.

Arrange the zucchini slices on top of the ricotta in an overlapping pattern. Drizzle with olive oil and sprinkle with fresh thyme.

Using a pizza peel or the back of a baking sheet, transfer the pizza (with parchment) to the preheated stone or baking sheet.

Bake for 12-15 minutes, or until the crust is golden and the zucchini is tender. The high heat helps achieve a crispy crust.

Remove from the oven and let cool for a few minutes before slicing. This allows the cheese to set slightly.