01 -
Use an easy no-knead dough guide and follow it up to step 5. Shape the dough and crank up the oven to the right temp for pizza making.
02 -
If you're working with fresh mozzarella packed in water, slice it into ½-inch chunks. To reduce sogginess, blot the cheese gently with a paper towel.
03 -
After the dough is good to go, pop it onto parchment paper and start pressing from the middle outward. It should stretch into a 9x13 inch pizza base. Place it on either a pizza peel or upside-down baking sheet.
04 -
Take a jar with a secure lid. Add all the brine ingredients inside, close it, and give it a good shake until everything blends well.
05 -
Once your dough is shaped, poke a few dimples across it using your fingers. Pour the brine over the top evenly, letting it settle in the dimples. Sprinkle the mozzarella all over.
06 -
Carefully slide your pizza onto the hot pizza stone using a pizza peel. Bake until the crust and cheese look golden and bubbly. Keep an eye on it—this usually takes about 8-10 minutes in a convection oven.
07 -
Right after the pizza's out, drizzle it with lemon juice. Follow it up with parmesan and parsley, and give it a final touch of black pepper or chili flakes. Slice and enjoy it right away.