• Combine Dry Ingredients. In the bowl of a stand mixer, combine Caputo fioreglut gluten-free flour, salt, and yeast. Pulse the mixer a few times on LOW to combine using the paddle attachment.
• Drizzle In Water & Oil. With the mixer on LOW speed, slowly drizzle in the warm water and 2 Tablespoons olive oil.
• Mix 3 Minutes On Medium-High Speed with the paddle attachment to fully combine the pizza dough. Stop occasionally to scrape down the sides and bottom of the bowl to let things blend evenly. The dough will be VERY sticky at this point. It will look more like batter than dough. (See photos for reference)
  
• Let Dough Rise. Use an oiled spatula to scrape down the sides of the mixer bowl and bring the pizza dough together into a ball. (Again, it'll be very sticky here--if needed, lightly coat your fingertips in oil or re-oil the spatula to help prevent sticking.) Add 1 Tablespoon of oil to a large bowl. Add the ball of dough to the bowl and flip it over a few times to coat evenly in oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 45-60 minutes, or until double in size.
  
• Prepare For Baking & Shaping. When the dough has about 30 minutes left, preheat the oven to 425 degrees F. Set out 2 pizza pans (or 2 sheet pans) and cover each with a square of parchment paper.
• Divide & Shape Pizza Dough. When the dough has doubled in size, divide it in half and shape into two balls. Add 1/2 Tablespoon olive oil to each piece of parchment-lined pan and spread it out to coat about a 12-inch circle. Working with just one half at a time, add one ball of pizza dough to one of your prepared pans and use your fingers to gently pat it out into a 12-inch circle. (For a thinner, crispier crust, you can pat it out to a 14-inch circle.) Repeat this process with the second half of the dough for the second pizza or see notes for how to store the second crust for later.
• Pre-Bake Crust. Bake the pizza crusts for 10 minutes at 425 degrees to set the crust a bit. (This is called par-baking)
• Top & Finish Baking. Remove the pre-baked pizza crusts from the oven and top with your favorite sauce & toppings. Return the pizzas to the oven and bake for 10-12 minutes more, or until golden brown & bubbly. (For a pretty presentation, brush the baked crust with a tiny bit of olive oil right after you remove the pizza from the oven.)

To Freeze Gluten-Free Pizza Dough For Later:

• Prepare & Rise Dough As Usual. Follow the directions above to make the dough and let it rise as directed.
• Shape & Cover Dough. Divide the pizza dough into two balls and make sure each is coated in a thin layer of oil. (This helps prevent the dough from drying out in the freezer.) Wrap each ball of dough in plastic wrap, then store in a freezer bag and seal, pressing out any extra air.
• Freeze. Place the bags in the freezer and freeze pizza dough up to 2 months.
• Thaw In The Fridge. When you're ready to use the frozen dough, let it thaw in the refrigerator overnight (or about 12 hours).
• Bring To Room Temperature & Bake As Usual. Remove the dough from the refrigerator about 30-40 minutes in advance to let the dough come up to room temperature. (It'll be easier to shape this way!) Shape the dough, pre-bake, add toppings, and finish baking as directed above.