Mix all the ingredients together in a medium bowl until well combined. Leave the mixture in the bowl or transfer it to a squeeze bottle. Place in the refrigerator and let cool for about 1 hour before serving. 

Tip: The mixture will thicken as it cools; add a bit of water if you need a thinner consistency

Mix the garlic and melted butter together in a small bowl. Let it sit for at least 1 hour to allow the flavours to meld. 

Preheat your oven, aiming for 500 °C (930 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. 

Place a dough ball on your lightly floured work surface. Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimetre) round base, and then keep your dough on the countertop or lay it over your lightly-floured pizza peel.

Working quickly, brush about 40 grams of the garlic butter over the dough. Top with 55 grams of grated mozzarella and 25 grams of Parmesan. Sprinkle with 0.5 grams of dried parsley and bacon bits to taste (if using). If you haven't already, slide the dough onto a floured peel.

Launch the pizza into the oven and cook for 2 to 3 minutes, turning the pizza every 30 seconds to ensure an even bake.

Remove the cooked pie from the oven and garnish with more Parmesan. Add fresh parsley if you like. Cut once vertically down the centre, then make horizontal slices to create 14 to 16 fingers.

Serve with donair sauce for dipping. Repeat with remaining dough balls.