Allow the pizza dough to come to room temperature for 2 to 3 hours. You know it is ready when it has reached room temperature, has increased in volume by about 20% and the dough slowly springs back and leaves a slight indentation when poked with a floured index finger.

Meanwhile, place a pizza stone or baking steel on the highest rack of your oven, ideally 6- to 8-inches from the top of the oven and preheat the oven to the highest setting, usually between 500- to 550-degrees F, for at least 30 minutes.

Turn on the broiler and preheat an additional 10 minutes.

Generously flour both sides of the dough with bench flour (a 50/50 mix of all-purpose and rice flour) and, working on a large, clean surface, using your fingers, begin to gently press the dough into a circle, creating a 1-inch crust.

Lift the dough from one side and allow gravity to stretch it. Continue rotating the dough to achieve a uniform circle.

Transfer the dough to peel with a light dusting of bench flour and refine the shape, creating a 12-inch circle.

Working quickly, distribute the mozzarella evenly across the top, season with a generous pinch of coarse sea salt and a light drizzling of extra-virgin olive oil.

Working quickly once the oven door is open, transfer the pizza to the prepared pizza stone or baking steel, jerking the peel in one swift motion.

Bake until the crust has sprung and is golden brown with some charred spots, for 6 to 8 minutes. Cooking time is going to vary based on your oven temperature, so keep an eye on it.

Transfer to a wire rack and dollop the ricotta evenly across the melted mozzarella.

Season with an additional sprinkling of salt.

Using a microplane, freshly grate some of the aged cheese over the top.

Zest some lemon evenly over the top.

Transfer to a serving plate and serve immediately.