Mix together all ingredients until smooth. Refrigerate until ready to use. For easier drizzling, store in a squeeze bottle.
Preheat grill and Bakerstone Pizza Oven on high for about 20 minutes until temperature gauge reaches the flame icon.
Roll or stretch prepared pizza dough to desired size on a piece of parchment paper. Sprinkle 2 tablespoons of flour onto a wooden pizza peel and spread to lightly cover surface. Transfer pizza dough to the pizza peel.
Mix 1 tablespoon olive oil and 1 minced garlic clove together and spread over top of prepared pizza dough. Top with the smoked mozzarella cheese, then layer with salami slices. Sprinkle top with the freshly grated Parmesan cheese.
Bake in the Bakerstone Pizza Oven for about one minute, then gently turn the pizza a quarter turn using a metal pizza peel. Continue doing this every 45 seconds until pizza is bubbly and desired amount of doneness, about 4 minutes.
Remove pizza and immediately drizzle with a tablespoon each of garlic Dijon aioli and balsamic vinegar. Slice and serve.
You may bake pizza in a 500 degree oven on a baking stone, but for best results use the Bakerstone Pizza Oven.