Lemon Pizza

Method

1. Prepare the dough: Combine flour, water, and salt. Add a small amount of yeast (about 3g) and lemon zest. Knead for about 10 minutes, folding and pressing, until smooth and elastic.
2. Let the dough rest until doubled in size, about 1-1.5 hours.
3. Divide the dough into 3 equal pieces. Shape each into a tight ball (pirlatura). Let rest for another 30 minutes.
4. Meanwhile, make the scamorza cream: Heat cream in a saucepan with lemon zest until it simmers. Transfer to a blender and blend until smooth. Set aside.
5. Prepare toppings: Cut mozzarella fiordilatte into small pieces and let them drain. Rinse the salted anchovies and cut them into irregular pieces. Pick basil and wild fennel leaves.
6. On a lightly semolina-dusted surface, stretch each dough ball into a round pizza shape (about 10-12 inches).
7. Top each pizza: Arrange mozzarella pieces evenly over the dough. Drizzle with scamorza cream. Add anchovy pieces. Scatter basil and wild fennel leaves.
8. Bake in a preheated pizza oven at 320-330°C (or in a home oven using a baking steel/stone) until the crust is golden and the cheese is bubbly, about 2-3 minutes. Alternatively, use the pan-and-grill method: cook the stretched pizza in a hot dry skillet until the bottom is set, then finish under the broiler.
9. Serve immediately.