Start by making your no-knead pizza dough as instructed. Mix the flour, water, yeast, and salt until combined, cover, and let it rise.

If using fresh mozzarella, slice it into ½-inch thick pieces and pat dry with a paper towel.

Once risen, flour a clean surface and stretch the dough into a rectangle, about 9×13 inches.

In a jar, combine olive oil, water, parsley, garlic, lemon zest, lemon juice, salt, and black pepper, then shake.

Dimple the dough, pour over the brine, and distribute mozzarella evenly.

Bake in a preheated oven at 450°F for 8-10 minutes until golden.

Drizzle with lemon juice and sprinkle with Parmesan and black pepper before serving.