CHEESY GARLIC BREAD PIZZA

1. Remove pizza dough from the fridge and allow to rest at room temperature for an hour. Meanwhile, place your Baking Steel, pizza stone or a baking sheet on the top rack of your oven and preheat oven to 500° (or as hot as it will go) for an hour. *Be sure to place a baking sheet on the lower rack to catch any butter drippings so you don't wind up burning butter all over the floor of your oven.
2. Combine the softened, room temperature butter, garlic, parsley and sea salt together in a small bowl. Set aside, preferably near the oven to slightly melt the butter so it's easy to spread on the dough.
3. Once the dough at room temperature, turn your oven up to broil. Cover a pizza peel with a light dusting of semolina flour. Stretch out your pizza dough into a 12" round and place on top of the semolina sprinkled peel. 
4. Using a pastry brush or the back of a spoon, spread the garlic butter liberally all over the pizza dough. Top with the cheeses, reserving a bit of parmesan to sprinkle on after it bakes. 
5. To launch your pizza into the oven, open the door & touch the peel down at the back of the Baking Steel or stone. Give your peel a slight jimmy (be gentle). Shuffle the peel out slowly as the pie settles onto your Baking Steel or stone.
6. Bake for about 90 seconds, then open the oven and carefully rotate the pizza. Close oven and broil for 30 seconds or until you are happy with the coloring up top. Switch oven back to convection bake at 500° and cook for about 1-2 more minutes. 
7. Carefully remove the pizza from the oven and brush the crust with kiss of garlic butter. Top with more freshly grated parmesan & parsley as desired. Slice and serve immediately with a big ol' side of red sauce for dippin'!