• Start with pizza dough that is done rising and ready to bake. Move an oven rack to the bottom position and place a pizza stone on the rack. Turn on the oven to 500°F, and heat the oven for at least 30 minutes (note that you'll likely want to let the oven continue heating for at least 15 minutes after it beeps that it's ready - I find that it takes a little longer to get the pizza stone up to temperature).
• Cut 1¾ pounds homemade pizza dough into 2 equal pieces. Form each piece into a ball and place them at least 4 inches apart onto an oiled baking sheet. Cover the baking sheet lightly with plastic wrap or a clean, damp kitchen towel. Set the baking sheet aside in a warm spot while you prep the remaining ingredients.
• Stir together 2 Tablespoons salted spreadable butter, 6 cloves garlic, 1 teaspoon minced fresh parsley, and ¼ teaspoon red pepper flakes in a small bowl. Set aside.
• Using the large holes of a box grater (or a food processor shredding attachment, if you have one), shred 8 ounces mozzarella. Using the smaller holes of the box grater, grate 2 Tablespoons Parmesan. You can mix the cheeses together or keep them separate.
• Working with one piece of dough at a time, press and stretch the dough into a large (12-14") round on a lightly floured surface. Place the dough on a sheet of parchment paper on a pizza peel or rimless baking sheet. Spread half of the garlic mixture all over the dough round, avoiding ½-1" around the edges. Sprinkle half of both cheeses evenly over the dough round.
• Slide the pizza dough (and parchment paper) onto the pizza stone in the hot oven. After about 5-7 minutes of cooking, carefully pull the parchment out from under the pizza and continue cooking for about 5 minutes until the cheese is melting and beginning to brown.
• Use a fork or tongs to help you pull the pizza from the stone back onto the pizza peel or directly onto a cutting board. If desired, garnish the pizza with additional minced fresh parsley. Cut the pizza in half, then rotate the pizza and cut it into rectangular "fingers". Repeat the previous steps with the remaining piece of pizza dough, the rest of the garlic butter, and the rest of the cheese.
• Serve garlic fingers with the optional sweet donair sauce, or with pizza sauce (find my favorite recipe here) or marinara sauce.

Optional Sweet Donair Sauce

• In a medium bowl, whisk together 13 ounce canned sweetened condensed milk, ⅓ cup white vinegar, and 1 teaspoon garlic powder. Transfer to an airtight container and refrigerate until ready to use.