Fresh Lemon Pizza (Print Version)
# Ingredients:
→ Pizza Dough
01 -
1 portion of basic pizza dough (store-bought works too!)
→ Lemon Brine
02 -
1 teaspoon freshly squeezed lemon juice
03 -
1 teaspoon lemon zest
04 -
1 tablespoon finely chopped parsley
05 -
1 tablespoon water
06 -
¼ teaspoon black pepper
07 -
¼ teaspoon regular table salt
08 -
2 tablespoons good-quality olive oil
09 -
1 small clove of garlic, grated finely
→ Mozzarella
10 -
150g fresh mozzarella (or about ⅓ to ½ cup of shredded mozzarella)
→ To Finish
11 -
2 tablespoons grated parmesan
12 -
1 tablespoon freshly chopped parsley
13 -
1 tablespoon lemon juice for garnish
14 -
Black pepper, freshly ground, as much as you like
# Instructions:
01 -
Roll and shape the dough following the no-knead pizza method through step 5. Don’t skip preheating the oven either!
02 -
If your mozzarella is fresh and stored in water, slice it into ½-inch pieces. Gently pat it dry with a paper towel if it feels too damp.
03 -
Take the dough and lay it on parchment paper. From the center, use your fingers to gently press it out into a rectangular shape, roughly 9x13 inches. Pop the dough onto a pizza peel or an inverted sheet pan.
04 -
Toss all the brine ingredients into a jar, screw the lid on tight, and shake it like crazy until it looks smooth and combined.
05 -
After stretching the dough, press in a few small dents with your fingers. Pour the brine all over, making sure it gets into those dimples. Scatter the mozzarella evenly on top.
06 -
Slide the pizza onto the preheated stone using a peel. Keep it in the oven until the crust and cheese are golden brown, about 8-10 minutes in a convection oven. Keep an eye on it!
07 -
Right after baking, splash some lemon juice over the pizza. Sprinkle parmesan and parsley on top and maybe some chili flakes if you like heat. Cut it up and dig in!
# Notes:
01 -
To get a crispy crust, flip a baking sheet upside down, preheat it, and use parchment paper with a pizza peel to slide the pizza on.
02 -
You can store leftover slices in the fridge for a day or freeze them for up to three months. Reheat in the oven to bring back the crunch.