Preheat oven to 450°F (230°C). If using no-knead dough, mix ingredients and let rise for 1 hour until doubled, then punch down and roll out.

Slice fresh mozzarella into ½ inch thick pieces and pat dry if necessary.

Transfer dough onto parchment paper and shape into a rectangular form (approx. 9x13 inches) with even thickness.

In a jar, combine brine ingredients. Shake until emulsified and drizzle over dimples on the dough.

Distribute mozzarella slices evenly on top of the brined dough.

Bake for 8-10 minutes, until cheese is bubbling and crust is golden brown.

Remove from oven, drizzle with lemon juice, sprinkle with Parmesan and parsley, slice, and serve hot.