At least 1 hour before baking, heat the oven to 500°F (or 550°F if that's your oven's maximum temperature), with a baking steel or stone on the middle rack. Meanwhile, in a small bowl, stir together the ricotta, pecorino, oil, lemon zest, garlic and ¼ teaspoon each kosher salt and pepper.

When you are ready to shape the dough, heat the oven to broil (use the low setting if your oven offers multiple broiler settings). Generously dust the counter with all-purpose flour and set one portion of dough on top. With your hands, slightly flatten the dough, then with your fingertips, gently press it into an 8-inch round of relatively even thickness. Flip the dough over and press into a 10-inch round, working from the center outward and leaving a ½-inch border around the perimeter; occasionally flip the dough to ensure the bottom is not sticking to the counter.

Dust a baking peel with semolina, then transfer the round to the peel and, if needed, reshape into a 10-inch round; gently shake the peel to ensure the round slides freely. Spread half of the ricotta mixture evenly on the dough, leaving a ½-inch border. Top with half of the zucchini, then drizzle with oil.

Slide the pizza onto the baking steel and bake until the crust is spottily browned and the edges of the zucchini slices begin to curl and brown, 6 to 9 minutes. Using the peel, transfer the pizza to a cutting board. Dust any residual semolina off the peel.

Shape, top and bake the second portion of dough in the same way. While the second pizza is baking, top the first one with half of the pistachios and half of the mint, then sprinkle with additional pecorino and flaky salt (if using). Drizzle with additional oil, then cut into slices and serve.

When the second pizza is done, remove it from the oven and finish it with the remaining pistachios, the remaining mint and additional pecorino; if desired sprinkle with flaky salt. Drizzle with additional oil, then cut into slices and serve.