Whisk All-Purpose Flour (3 1/4 cup), Fine Sea Salt (2 teaspoon), and Active Dry Yeast (1/4 teaspoon) in a medium bowl. While stirring with a wooden spoon, gradually add Water (3 cup). Stir until well incorporated.
Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72 degrees F or 22 degrees C) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours.
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 3 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.
To simulate same the type of cooking environment as a wood-fired oven in your kitchen, set a baking steel within 6-8 inches of the broiler and preheat your oven to 450 degrees F (230 degrees C) for at least 30-45 minutes.
In a small pan over medium heat, cook the Garlic (2 clove) in a splash of Extra-Virgin Olive Oil (2 tablespoon) until it softens (about 2 minutes).
In a small bowl, mix together the Greek Yogurt (1/2 cup), Ricotta Cheese (1/2 cup), Kosher Salt (1/2 teaspoon), and cooked garlic.
Prepare a ball of dough by gently pulling and stretching it into 10-12-inch round
Spread about 1/4 cup of the sauce in an even layer, leaving about 1” of dough on all sides
Add about 1/2 cup of Fresh Mozzarella Cheese Ball (2) about the top of each pizza, followed by about 1 cup of Squash (2) and then nestle about 8 Squash Blossoms (24) among the cheese and shaved squash.
Once you’re ready to bake your pizza, slide your pizza onto the stone, turn off the oven and set the broiler to high – the pizza should cook to perfection in 4-7 minutes (the time depends on your preferred doneness)
Garnish the pizza with a sprinkling of Fresh Thyme (to taste) when it comes out of the oven, allow pizza to cool for about 3-5 minutes before slicing and serving.