In a large bowl or the bowl of a stand mixer, combine the warm water, honey and yeast. Stir and let sit 5 minutes until foamy. Add the flour and salt, then the olive oil. If using a stand mixer, attach the dough hook and mix on low until the dough comes together, then increase to medium and knead 4–5 minutes until smooth and slightly tacky. If mixing by hand, stir until a shaggy dough forms and knead on a lightly floured surface 7–9 minutes.

Form the dough into a ball, oil lightly, place in a clean bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–90 minutes. For deeper flavor, refrigerate covered for 12–24 hours after the first 30–60 minutes at room temperature; bring back to room temperature before shaping.

Meyer Lemon Ricotta Base

Prepare ricotta spread

While the dough rises, combine the ricotta, Meyer lemon zest, Meyer lemon juice, sugar, salt and black pepper in a bowl. Whisk until smooth and slightly loose but still spreadable. Taste and adjust salt or lemon to balance brightness. Chill until ready to use.

Toppings

Preheat and prepare

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Have a well-floured peel or parchment ready.

Shape dough

When dough is ready, turn it out onto a lightly floured surface, divide into 2 equal pieces for two 10–11 inch pizzas (or keep whole for one large pizza). Let rest 10 minutes, then gently press and stretch each piece into a 10–11 inch round, leaving a slightly thicker rim. Avoid tearing; use gravity and gentle stretching for a thin center.

Assemble pizza

Transfer shaped dough to a floured peel or parchment. Spread about 1/2 cup of the Meyer lemon ricotta base evenly over each dough, leaving a 1/2 inch border. Scatter torn fresh mozzarella evenly, then add thinly sliced fennel if using, and tuck in a few very thin rounds of Meyer lemon (use sparingly so lemon remains bright, not overpowering). Sprinkle shaved Parmesan or Pecorino and a light pinch of red pepper flakes.

Bake

Slide the pizza (on peel or parchment) onto the preheated stone or baking sheet. Bake 8–10 minutes at 500°F, or until crust is golden and blistered and cheese is bubbling. Rotate once halfway for even browning. Baking time will vary with oven; watch closely after 6 minutes.

Finishing

Remove pizza from oven. Drizzle about 1/2 tsp extra-virgin olive oil per pizza, sprinkle flaky sea salt and freshly cracked black pepper to taste. Top with a handful of baby arugula tossed lightly in remaining olive oil (about 1/2 tbsp total across pizzas) and scatter a few additional thin Meyer lemon slices for brightness.

Let rest 2 minutes, slice and serve hot. The contrast of warm lemony ricotta, blistered crust and peppery arugula is best enjoyed immediately.