Gluten-Free Thin-Crust Pizza

Ingredients

• 220g or 1c warm water (86F/30c)
• 7g or 2 1/4tsp instant yeast
• 3g or 2/3 tsp baking soda
• 8g or 2tsp sugar
• 5g or 1 tsp salt
• 15g or 1 1/4Tbsp olive oil
• 360g or 3c gluten free ap flour
• 1 28oz can crushed tomatoes
• 12g or 2 tsp salt
• 20g or 1 2/3Tbsp sugar
• 2g or 1tsp onion powder
• 2g or 1tsp garlic powder
• 1g or 1/2tsp Chile flake
• 1g or heaping 1/2tsp dried basil
• 1g or heaping 1/2tsp dried oregano
• 100g or 1/3c tomato paste
• 1 lb or 1/2kg block part skim aged mozzarella, shredded
• 8oz or 1/4 kg fresh mozzarella, cubed
• Pepperonis (or any other toppings)

Method

1. Add water, yeast, baking soda, sugar, salt, olive oil, and flour to a bowl and stir to combine.
2. Once a ball begins to form, finish mixing with a wet hand until a dough ball is formed.
3. Cover and let rise on the counter for 90 minutes.
4. Divide dough into two even pieces, round into balls, and let rest.
5. Oil parchment paper and place dough balls in between, then press out into a wide round.
6. Use a rolling pin to press the dough into a 12-inch round.
7. Combine all sauce ingredients in a high-sided container and blend with an immersion blender for 20-30 seconds.
8. Preheat oven to 550F/287C and place pizza steel or stone on the middle rack.
9. Create a raised crust edge with a knife.
10. Add about 3 spoonfuls of sauce and spread to the edges.
11. Add the fresh mozzarella, shredded mozzarella, and pepperonis.
12. Slide the pizza onto the preheated steel or stone and bake for 7 minutes.
13. Remove the first pizza, load the second, and bake for another 7 minutes.
14. Remove the first pizza from parchment and load directly onto the steel, bake for 2 more minutes.
15. Repeat for the second pizza.