Directions:

1. Place water in a large bowl. Stir in yeast, salt and sugar and let sit 5 minutes until mixture begins to bubble. Using a wooden spoon, stir in flour until a ball of dough forms; it will be sticky. Turn out dough onto a floured board. Knead 5 minutes. Transfer dough to a large clean bowl and cover tightly with plastic wrap. Keep in a warm place for 8 to 12 hours.

2. When dough has doubled in size, turn out onto board. Using floured hands, divide dough into 3 pieces (about 7½ ounces each). Knead each piece for 1 minute, then again, lightly, with a little oil. Place on a baking sheet and cover with plastic wrap. Keep in a warm place for 2 hours or until again doubled in size.

3. Heat oven to 550 degrees or as high as your oven will go and keep it at that temperature for 15 minutes. Meanwhile, soak lemon slices in water for 15 minutes, then pat dry.

4. Flour your hands and press one ball of dough into a flat disk. Place on a rimmed baking sheet and stretch, using your fingers, until it is approximately 8 inches in diameter. Distribute 3 ounces cheese over the surface, leaving a 1-inch rim. Arrange 6 lemon slices over cheese and tuck in 5 basil leaves, then drizzle everything lightly with oil, including the rim. Place on highest rack in the oven and bake until puffy, about 6 minutes; then turn on the broiler and broil until the crust takes on some color, 30-60 seconds. Remove pizza from oven and serve. Repeat with remaining dough.