Start by following your favorite no-knead pizza dough recipe, mixing the ingredients in a bowl until just combined. Allow the dough to rest for 1 hour at room temperature while you preheat your oven to a steamy 450°F (230°C).

If you’re using fresh mozzarella, slice it into ½-inch thick pieces and gently blot away any excess moisture with a clean kitchen towel.

On a floured surface, roll out the rested dough into a rectangle measuring about 9x13 inches, making sure it’s an even thickness.

In a jar, combine the extra virgin olive oil, water, finely chopped parsley, grated garlic, lemon zest, lemon juice, fine salt, and freshly cracked black pepper. Secure the lid and shake vigorously for about 30 seconds until all ingredients are well emulsified.

Using your fingers, dimple the surface of the dough to create small wells for the brine to soak in. Pour the prepared brine evenly over the dimpled dough.

Slide your assembled Lemon Pizza onto a preheated pizza stone or baking sheet. Bake it for 8-10 minutes, watching closely as the cheese becomes bubbly and the crust turns a gorgeous golden brown.

Once baked, remove your Lemon Pizza from the oven and drizzle with a touch of fresh lemon juice. Sprinkle grated parmesan cheese, additional chopped parsley, and a dash of black pepper or chili flakes over the top.