If using homemade dough, prepare it and allow it to rise until doubled in size (about 1 hour)

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes

While the oven preheats, prepare the citrus herb oil by combining olive oil, water, chopped parsley, grated garlic, lemon zest, lemon juice, salt, and pepper in a small jar with a lid

Secure the lid and shake vigorously until well emulsified

If using fresh mozzarella in water, drain well and pat dry with paper towels to remove excess moisture

Place a large piece of parchment paper on a pizza peel or the back of a baking sheet

Gently stretch the pizza dough on the parchment paper to form approximately a 9×13 inch oval or round shape

Use your fingertips to create small dimples across the surface of the dough

Drizzle the citrus herb oil evenly over the dough, allowing it to pool in the dimples

Distribute the mozzarella pieces evenly across the dough

Arrange a few thin lemon slices on top (use sparingly as they can be intense)

Carefully slide the pizza with the parchment paper onto the preheated stone or baking sheet

Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned

Remove from the oven and immediately drizzle with fresh lemon juice

Sprinkle with grated Parmesan cheese and additional chopped parsley

Finish with freshly ground black pepper and optional red pepper flakes

Slice and serve immediately while hot