Preheat the oven to 350 degrees Fahrenheit with your pizza stone inside. Preheat oil to 300 degrees Fahrenheit for frying. Put a small pot of water on the stove over high heat.
Stretch the dough ball to only 9” to 10” (instead of 11” to 12” as usual) so it’s slightly thicker, and don’t leave a rim around the edges. You’re going for a completely flat, slightly thicker circle.
Brush the dough with 1 tablespoon of garlic-infused olive oil, then spread the 1 1/2 tablespoons of garlic confit paste over the dough.
Bake the dough until it just begins to turn golden-brown. It should be lighter than for a typical pizza.