A pizza from last night: This year is my first attempt at salt-curing meyer lemons from our lemon tree, and this was my first attempt at using them. They taste like... really fresh lemons. The pizza has the salt-cured lemons, buffalo mozzarella, shallots, Calabrian chiles, EVOO, black pepper, and microgreens added post-bake. Dough was Caputo "00" flour, 67% hydration, Ischia Island sourdough culture, and 3% sea salt. It went about 60 hours in my wine cellar at 59ºF. Cooked about 90" on the Blackstone.