Caputo Gluten Free Pizza

Makes 1 (12-inch) pizza

In a large bowl, whisk together the dry ingredients.
Pour in the water and olive oil.
Blend until very well mixed with an oiled spoon or oiled hands.
Scoop the dough into a ball and drizzle with olive oil. Roll it around to coat the dough and the sides of the bowl with a thin layer of oil. Cover the bowl.
To make days ahead: Place the bowl into the refrigerator for 24-48 hours. Remove from the fridge and shape into a 10-12-inch round and allow to rise for 1-2 hours.
To use the same day: Let rise in a warm place for 1 hour or until dough has doubled in size. Use immediately or refrigerate until ready to make pizza (the dough is easier to work with when cold).
If the dough was refrigerated Remove from fridge 2 hours before ready to cook.
Place some cornmeal or GF flour on a work surface and form dough into a 12-inch circle.
Par-bake at 450-F for 7 minutes.
Remove pizza from oven, add toppings, and return to finish cooking 2-3 more minutes, or until brown spots appear on the bottom of the pizza.

3 Pizzas.

Using a mixer with the dough hook attachment, add the Dry Yeast, baking soda, and water and mix on speed 1 for 2 minutes until it is dissolved.
Add the Caputo Gluten Free Flour and mix for 3-4 minutes until the flour is absorbed.
Next, add the salt and mix for 2 minutes.
Add the Extra Virgin Olive Oil and mix until it is completely absorbed (about 3-4 minutes)
Oil hands and Place the dough in a bowl, wrap it in plastic, and place it in the refrigerator for 30-40 minutes.
After the 40 minutes, oil hands or use latex gloves (dough is very sticky) and divide the dough in half.
Wrap each dough ball in plastic wrap and place them in the refrigerator for 3-4 hours before using.
Best if used within 48 hours.
Place a baking steel, pizza stone, or sheet pan in your oven for at least 30-40 minutes at 550F to
Allow it to get to the appropriate temperature.
With oiled hands Stretch your pizza on a counter moderately dusted with rice flour.
Shape to 13-14 inch
Add toppings.