Method

• 1.
  Place lukewarm water, yeast and sugar in a large jug. Whisk until yeast and sugar dissolve. Cover with a tea towel and stand in a warm place for 10 minutes or until frothy.
• 2.
  Place 1/2 tsp fifine salt in a stand mixer fifitted with the dough hook attachment, then add flour on top (do not mix together at this point; the yeast will not activate if it makes contact with the salt straight away). Pour over frothy yeast mixture. Knead on low speed until combined, then increase speed to medium-high and knead for 8 minutes or until dough is very soft to touch. Transfer dough to a large bowl. Cover with a piece of baking paper, then plastic wrap. Set aside in a warm place for 1 hour or until dough doubles in size.
• 3.
  Place creme fraiche, parmesan, garlic and thyme in a medium bowl. Stir to combine. Season to taste, then cover and set aside in a cool place.
• 4.
  Preheat oven with the base and top heat element function turned on to 270°C/250°C fan-forced.
• 5.
  Divide dough into two equal portions and tip out each onto a large piece of baking paper. Lightly dust tops of dough with extra flflour then, using floured hands, gently press out to rough 26cm rounds. Transfer pizza bases while on their pieces of baking paper to separate baking trays.
• 6.
  Use a fork to prick the bases all over. Drizzle with oil, then spread evenly with creme fraiche mixture. Top with mozzarella. Thinly slice the pared lemon rind, then add to a medium bowl with the juice, half the zucchini and extra oil. Toss to combine, then divide among pizza bases. Reserve the lemon oil mixture in the bowl.
• 7.
  Bake both trays at the same time for 15-18 minutes, swapping trays around on the shelves halfway during cooking, until crust is deep golden around edges and crisply cooked underneath.
• 8.
  Toss remaining zucchini through the reserved lemon oil mixture in the bowl, then scatter across pizzas. Season to taste and sprinkle with extra thyme, pine nuts and basil. Serve immediately.