Prepare the Dough: Begin by either making your own no-knead pizza dough or taking the easy route with store-bought dough. If making from scratch, allow it to proof in a warm area for about 1 hour until it has slightly risen and doubled in size.

Prepare the Cheese: While the dough is proofing, slice fresh mozzarella into ½ inch thick pieces. Use a paper towel to gently pat the slices to remove any excess moisture.

Shape the Dough: Once the dough has risen, dust a clean surface with flour and gently press the dough onto parchment paper, shaping it into a rectangular form measuring approximately 9×13 inches.

Make the Brine: In a jar, combine extra virgin olive oil, water, finely chopped fresh parsley, grated garlic, lemon zest, lemon juice, fine salt, and black pepper. Secure the lid and shake vigorously until emulsified.

Add Toppings: Create dimples in the stretched dough and pour the brine generously over the surface. Evenly distribute your prepared mozzarella slices across the top.

Bake the Pizza: Preheat your oven to 450°F (230°C) for at least 30 minutes. Transfer your topped pizza onto a preheated pizza stone or baking sheet and bake until crust is golden and cheese is bubbly, approximately 8 to 10 minutes.

Serve: Remove the Lemon Pizza from the oven, drizzle with fresh lemon juice, sprinkle grated parmesan cheese on top, and garnish with fresh parsley. Slice and enjoy while warm!