Prepare the ingredients and preheat the pizza stone
Pour the olive oil in a small bowl. Very finely mince or grate the garlic clove, then mix it into the oil. Set aside to infuse. (You can prepare the garlic oil ahead of time; refrigerate until needed.)
Slice both zucchini in extra-thin slices (a mandoline slicer is the best tool to do this).
Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 500°F (260°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.
Roll out the Roman pizza dough
Sprinkle a clean, working surface and one of the balls of pizza dough with flour. Roll out the dough in a very thin, large rectangle with rounded corners.
Cut out a piece of parchment paper large enough to hold the pizza crust. Fold the crust in half and transfer to the parchment paper (the paper will make it easier to transfer the pizza to the oven, as the thinness of the crust would make it virtually impossible to slide the pizza off onto the stone). Cover the crust with a clean kitchen towel and let rest for 15 minutes.
Garnish and bake the zucchini pizza
Generously brush the pizza crust with garlic-infused olive oil.
Sprinkle with a third of the grated Parmigiano-Reggiano, then distribute the slices of buffalo mozzarella over the crust.
Set the thin zucchini slices over the pizza in an overlapping pattern.
Season the zucchini with a generous pinch of fleur de sel(make sure the salt is distributed evenly all over the pizza) and some black pepper. Sprinkle with the remaining Parmigiano-Reggiano and drizzle with the remaining garlic-infused olive oil.
Using a pizza peel or a large cutting board, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 10 minutes.
SERVING: Pull the pizza out of the oven. Sprinkle with the fresh thyme leaves and serve immediately.
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