Agata Recipe

Activate yeast & combine

In a large bowl, stir the lukewarm water and active dry yeast. Let sit 5–7 minutes until foamy. Add olive oil and 2 cups of the flour and mix to combine.

Form dough

Add remaining flour and salt. Stir until a shaggy dough forms then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–8 minutes).

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1.5–2 hours. Alternatively, refrigerate for 18–24 hours for better flavor (bring back to room temp before shaping).

Portion & rest

Divide dough into two equal portions (for two 12–14" pizzas) or keep whole for one large. Shape into tight balls, cover and rest 30–45 minutes at room temperature before shaping.

Slice zucchini

Trim ends and very thinly slice zucchini on a mandoline or with a sharp knife into 1–2 mm rounds so they cook and pickle quickly.

Salt & drain (optional)

If zucchini are especially watery, sprinkle the slices with 1/2 tsp salt, let sit 10 minutes, then gently press and pat dry with paper towels to remove excess moisture.

Make marinade

In a bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp minced garlic, 1 tbsp chopped oregano (or basil), 1 tsp salt and 1/2 tsp black pepper.

Marinate

Toss zucchini slices in the marinade until evenly coated. Let sit at room temperature 20–30 minutes (or refrigerate up to 2 hours). Stir occasionally so slices absorb flavor evenly.

Preheat oven / wood fire

Heat your wood-fired oven to a dome temperature of 700–900°F (370–480°C) for classic fast-cook pizza. If using a home oven or pizza stone, preheat to the highest setting (500–550°F / 260–290°C) with the stone in place for at least 45 minutes.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 12–14" round, leaving a slightly thicker rim for the crust. Transfer to a peel dusted with cornmeal or semolina to prevent sticking.

Add toppings

Drizzle 1 tsp olive oil over the stretched dough, then scatter half of the marinated zucchini slices across the pizza in an even layer. Tear half of the stracciatella over the top in large pieces (reserve some for finishing). Sprinkle about 2 tbsp (approx. half of 0.25 cup) of grated Parmigiano-Reggiano evenly.

Bake

Slide pizza into the wood-fired oven and bake 60–90 seconds in intense heat, turning frequently for even charring. In a home oven, bake 6–9 minutes until crust is golden and cheese is melted and bubbly, rotating midway.

Finish & season

Remove pizza to a cutting board. Immediately scatter remaining marinated zucchini slices and remaining stracciatella pieces on top. Grate the remaining Parmigiano-Reggiano over the pizza. Zest 1/2 lemon and squeeze a few drops of lemon juice over the top, drizzle 1 tsp extra-virgin olive oil, and finish with flaky sea salt and freshly ground pepper to taste.

Rest & serve

Let pizza rest 1–2 minutes to settle, then slice and serve hot so the stracciatella is creamy and the lemon lifts the flavors.