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Pizza al Limone served
Light and refreshing lemon pizza with ricotta

Pizza al Limone

Author: Flavelo
Recipes Main Courses Quick Meals
The lemon groves of the Amalfi Coast inspired this unique 'pizza bianca', or white pizza. The concept is the harmony of opposites: the heaviness of the creamy buffalo mozzarella and rich ricotta is broken by the fragrant oils of the lemon zest and the freshness of the lemon juice. This dish is a perfect example of how to conjure an unforgettable, sun-kissed taste experience on the plate from a few high-quality ingredients.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 42 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Italian (Amalfi Coast)

Ingredients

Equipment Needed

  • Kitchen scales
  • Large mixing bowl
  • Pizza stone or thick baking tray
  • Lemon zester
  • Pizza cutter
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Measure the flour into a bowl. Mix the water with the yeast, then pour into the flour. Start kneading.

Tip: No need to bloom the yeast, dissolving is enough. The initial mixing of flour and water starts the gluten development (autolysis).
2 ✓

When the dough has come together, add the salt and continue kneading for 10-15 minutes until smooth and elastic.

Tip: Always add salt at the end, as direct contact can inhibit yeast function and make the structure too tough (osmosis).
3 ✓

Place the dough in an oiled bowl, cover, and prove at room temperature for 1-2 hours, or in the fridge for 24 hours.

Tip: During slow proving in the fridge, yeast and enzymes create more complex flavour compounds (fermentation).
4 ✓

Preheat the oven to the highest possible temperature (250°C). If you have a pizza stone, heat that up too.

Tip: In home ovens, the stone helps distribute heat and absorb moisture from the bottom of the dough, making it crispy.
5 ✓

Mix the ricotta with a little salt, freshly ground pepper, and half the grated lemon zest.

Tip: It's worth mashing the ricotta with a fork to make it airier and creamier, so it spreads easier on the dough.
6 ✓

Stretch the dough by hand, leaving a thicker rim. Brush thinly with olive oil.

Tip: The oil layer protects the dough from drying out in the hot oven, as there is no tomato sauce to provide moisture here.
7 ✓

Tear the mozzarella over it and dot with teaspoonfuls of the seasoned ricotta.

Tip: Don't overload the toppings, or the dough won't bake through underneath and will remain 'bacony' (under-cooked).
8 ✓

Bake for 10-12 minutes until the rim puffs up and has golden brown spots, and the cheese is bubbling.

Tip: Due to the sudden heat, gas bubbles in the dough expand, making the rim porous and light (oven spring).
9 ✓

Remove from the oven, immediately grate the remaining lemon zest over it, drizzle with the lemon juice, and sprinkle with fresh herbs.

Tip: The essential oils from the lemon zest hitting the hot pizza release immediately, creating an intense cloud of scent when serving.

Recipe FAQ

Won't the pizza be too sour?
No, because the fat content of the cheeses coats the tongue, so the acidity acts only as a refresher, not harshly. It is important to drizzle the lemon juice on only at the end of baking.
Why did the lemon peel taste bitter?
You probably grated the white pith in too. Make sure to use only the yellow zest, as that contains the fragrant oils.
Can I use bottled lemon juice?
Not recommended. Fresh lemon juice and zest contain essential oils that preserved versions cannot replicate.

Ingredients

  • 500 g Pizza flour (Type 00)
  • 325 ml Lukewarm water
  • 3 g Fresh yeast
  • 15 g Salt
  • 2 tbsp Olive oil
  • 250 g Mozzarella (patted dry)
  • 150 g Ricotta
  • 1 pc Organic lemon (zest and juice only)
  • 1 handful Fresh basil or mint
  • 1 pinch Ground black pepper