Name: Lemon Pizza with Fresh Mozzarella, Parmesan, and Basil Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 2 h 6 min
Cuisine: Italian-American
Ingredients: 1 tsp active dry yeast; 1 tsp granulated sugar; 3/4 cup warm water (90°F to 100°F); 2 cups all-purpose flour, plus more for dusting; 1 tsp kosher salt; 2 tbsp olive oil, plus more for brushing; 1/2 cup grated parmesan cheese (about 4 ounces); 3 garlic cloves, finely chopped; 2 shallots, thinly sliced; 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces); 1 cup cubed fresh mozzarella cheese (about 4 ounces); 1 small lemon, thinly sliced and seeds removed; 1 tbsp hot honey, for drizzling; 1/4 cup fresh basil, cut into chiffonade

Ingredients

1 tsp. active dry yeast

1 tsp. granulated sugar

3/4 c. warm water (90°F to 100°F)

2 c. all-purpose flour, plus more for dusting

1 tsp. kosher salt

2 tbsp. olive oil, plus more for brushing

1/2 c. grated parmesan cheese (about 4 ounces)

3 garlic cloves, finely chopped

2 shallots, thinly sliced

1 1/2 c. shredded low-moisture mozzarella cheese (about 6 ounces)

1 c. cubed fresh mozzarella cheese (about 4 ounces)

1 small lemon, thinly sliced and seeds removed

1 tbsp. hot honey, for drizzling

1/4 c. fresh basil, cut into a chiffonade

Instructions

Step 1: In the bowl of a stand mixer, combine the yeast and sugar with the warm water. Whisk gently and let sit until bubbles form on the surface, about 5 minutes.

Step 2: Add the flour, kosher salt, and 1 tablespoon of olive oil to the yeast mixture. Using the dough hook, mix on low speed until the dough starts to come together, about 2 minutes. Scrape the bowl, then increase to medium-low speed and mix until the dough is sticky and well incorporated, 2 to 3 minutes more.

Step 3: Drizzle the remaining tablespoon of olive oil over the dough and inside the bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap or a kitchen towel. Let it rise until doubled in size, about 1 hour 30 minutes.

Step 4: About 30 minutes before baking, place a pizza stone, steel, or an inverted baking sheet on the upper third rack of a 500°F oven to preheat. Cover another inverted baking sheet with heavy-duty foil, brush lightly with olive oil, and dust with flour.

Step 5: On a floured surface, divide the dough in half and shape into tight balls. Cover and let rest until relaxed and slightly springy, about 10 minutes.

Step 6: Stretch one dough ball into a 10-inch round on a floured surface. Transfer to the prepared foil-lined baking sheet. Brush the entire crust with olive oil.

Step 7: Evenly sprinkle half the parmesan, garlic, shallots, shredded mozzarella, and fresh mozzarella over the crust. Arrange half the lemon slices on top and brush them lightly with olive oil.

Step 8: Using the baking sheet as a peel, slide the pizza with the foil onto the preheated pizza stone. Bake until the crust is golden, cheese is bubbling, and lemon edges are caramelized, about 12 to 16 minutes.

Step 9: Remove from oven, drizzle with half the hot honey, and sprinkle with half the fresh basil. Repeat with remaining dough and ingredients.

Tips & Variations

For an extra crispy crust, preheat your baking surface for at least 30 minutes before baking.

You can substitute fresh lemon slices with preserved lemons for a more intense flavor.

Use mild honey if you prefer less heat than hot honey provides.

To make the dough ahead, refrigerate the shaped balls covered for up to 24 hours and let come to room temperature before stretching.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients in a bowl and knead on a floured surface for about 8 to 10 minutes until smooth and elastic.

What if I don’t have a pizza stone?

An inverted heavy-duty baking sheet works well as a substitute. Preheat it in the oven to help mimic the high, even heat of a pizza stone for a crisp crust.