COOK IT.
Preheat the stoneHeat the pizza oven until the stone surface reaches approximately 752 °F (400 °C), checking with a temperature gun or via the KILN P display.Engage the rotating stone before cooking.
Prepare the garlic butterIn a small bowl, combine melted butter, garlic, parsley, lemon juice, and salt.Mix well and set aside.
Shape and scoreStretch the dough into a round approximately 8.5in - 9.5in(22–24 cm) wide.Using a knife or dough cutter, score a deep crosshatch pattern, cutting almost through but keeping the base intact.This creates clean pull-apart sections once baked.
Butter and cheeseBrush the garlic butter generously over the dough, allowing it to run into the cuts.
Bake (fast cook)Place the bread directly onto the rotating stone.Immediately turn the burner down to low.Bake for around 2 minutes, until the bread is golden, the peaks have light charring and the dough is cooked through but still soft.
Remove and finishRemove from the oven and immediately finish with an extra sprinkling of finely grated parmesan while hot.
ServeServe whole on a board and tear apart while warm.