Make the pizza dough according to the recipe instructions.

Place the dough in a sealed container or bowl in a warm, draft-free location to rise for 1 to 2 hours or until risen. Full doubling is not necessary.

Place the risen dough, still in a sealed container or bowl, in the refrigerator to chill until firmer (about 30 minutes).

Alternatively, set the dough to rise in a sealed container in the refrigerator for about 12 hours or up to 5 days.

Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 400°F.

On a lightly floured surface, place the pizza dough and sprinkle lightly with more gluten free flour and turn it over with a bench or bowl scraper, and roll the dough into a ball.

Sprinkle lightly with flour, and, using well-floured hands and a rolling pin, as necessary, pat and roll out the first piece of dough on a lightly floured surface into an oval shape, about 12 inches x 15 inches.

Be sure to rotate the dough and flour it frequently to prevent sticking, as shown in the gluten free pizza shaping video.

Transfer the round of dough to a piece of unbleached parchment paper.

Using the flat side of a large knife, press the minced garlic and kosher salt together firmly to form a thick paste.

Add the garlic paste to the melted butter, and mix to combine.

Using a pastry brush, brush the entire surface of the pizza dough with the entire garlic butter mixture, all the way to the edges of the dough.

Sprinkle evenly with the grated Parmigiano-Reggiano cheese, followed by the grated mozzarella cheese, all the way to the edge of the dough.

Place the crust, still on the parchment paper, on the hot pizza stone. Bake until the crust is browned and the cheese is melted and browned in spots (about 10 minutes, but time will vary depending upon how crisp you’d like the crust).

Allow to set briefly before slicing down the length in the center and then across into sticks, 8 sticks per side, and serving.