A proper gluten-free pizza dough using the best GF flour you can find. No gluten means no stretching — press into a cast iron pan instead. Pre-bake 3–4 minutes for a crunchy base, top and finish. 73% hydration keeps the crumb moist rather than dry.
Weigh 246g water at 32–35°C. Add 11.8g salt and stir to dissolve. Add 0.4g instant yeast and 1.3g baking soda (natriumbicarbonate). Add 38g olive oil. Add 421g gluten-free flour and mix by hand until fully combined — a stirring motion works. Add the last 61g water gradually; you may not need all of it. The dough should be cohesive and slightly sticky, not a batter.
Cover and rest for 30 minutes to 1 hour. Unlike wheat dough, there are no gluten networks to develop — this rest allows the GF starches to hydrate fully.
Divide into 3 pieces. GF dough cannot be stretched by hand — fold each piece several times on a lightly floured surface to form a rough ball. Wrap each ball individually in plastic wrap and refrigerate for up to 5 days, or use immediately.
Preheat oven with a cast iron pan to maximum (250°C) for at least 45 minutes. A hot cast iron pan is the best vessel for GF pizza — it crisps the base before the top gets overdone.
Press one dough ball (about 260g) into the hot cast iron pan using lightly oiled hands — aim for even thickness. Works best in a 22–25cm pan for that size of ball. Pre-bake in the hot oven for 3–4 minutes until the surface looks set and the edges are just starting to colour.
Remove from oven. Add sauce, cheese, and toppings. Return to oven for 8–12 minutes until the cheese is melted and the edges are crisp. The base should be golden and crunchy. Serve directly from the pan.