I might be wrong about this, but, as far as I know, there aren't a lot of people on the forum working with with no/low salt doughs.
I know, for certain, that salt is a gluten enhancer, so, if I were making no/low salt pizza dough, I might reach for higher gluten flour to compensate. This could be one of those few instances where a really strong flour, such as King Arthur Sir Lancelot (KASL) or All Trumps, might be appropriate. Maybe. If you can track one of these down, I'd definitely try it.
Neither is easy to find though. There's nothing wrong with getting your feet wet with supermarket bread flour. King Arthur Bread Flour would be good to try, as would Better for Bread flour.
I would probably steer clear of the lemon juice, but a little vitamin c (ascorbic acid), as a gluten enhancer, wouldn't hurt.
The other thing to consider is that salt is a yeast inhibitor, so whatever recipe you're using, dial down the yeast.