Place a pizza stone in the oven and preheat the oven to 250°C (500°F/Gas 9)
or to its highest temperature. Once it has reached the temperature, it will take
about 15 minutes for the pizza stone to heat up.
Lightly dust a clean work surface with semolina or flour, then roll out the
dough ball into a 30 cm (12 inch) round that is about 3 mm (1/8 inch) thick. Transfer
the pizza base onto a piece of baking paper; this is necessary for transferring the
assembled pizza to the heated pizza stone. Prick the pizza base all over with a fork
Spread the pizza sauce evenly over the pizza base then spread the garlic
confit over the top. Sprinkle over the shredded mozzarella, buffalo mozzarella
pieces and parsley. Place the tomato and pepperoni slices around the pizza
evenly and season with sea salt and freshly ground black pepper.
Transfer the pizza onto the heated pizza stone. Cook the pizza in the oven
for 5–10 minutes or until golden and crisp.
Using a pizza paddle or wide spatula, carefully transfer the pizzas to a
chopping board or plate. Sprinkle over the mint leaves, if using, and extra buffalo
mozzarella pieces. Sprinkle with the dried chilli flakes, if desired, and serve.