For the pizza crust
3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling**
4 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons (28 g) extra virgin olive oil
1 tablespoon (21 g) honey
1 cup (8 ounces, by weight (or 8 fluid ounces)) lukewarm water (11 to 11 1/2 ounces if using all purpose gluten free flour in place of bread flour)
For the pizza
1 cup (8 fluid ounces) tomato sauce
1 pound (16 ounces) freshly grated mozzarella cheese
2 tablespoons (28 g) extra virgin olive oil (only if using all purpose gluten free flour in place of bread flour)
*BREAD FLOUR NOTES
**To use All Purpose Gluten Free Flour in place of Gluten Free Bread Flour, you will need to make the following changes to the recipe and instructions:
First, make the pizza crust. In the bowl of a stand mixer fitted with the bread hook (or fitted with the paddle attachment if using all purpose gluten free flour in place of bread flour), place the flour blend, baking powder and salt, and whisk to combine well. Add the olive oil, honey and water, and mix on low speed with the dough hook (or paddle if using all purpose flour) until combined. Raise the mixer speed to medium and knead (or mix) for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy (if using all purpose flour, the dough will first clump and then come together in shards, more like play-doh). Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and place in the refrigerator to chill for about 10 minutes. This will make it easier to handle.
Shape the pizzas. Once the pizza dough has chilled, place it on a lightly floured surface and sprinkle lightly with more flour. Shape into a smooth ball (this will be much, much easier if you used bread flour) and divide the dough evenly into two separate pieces and shape each into a separate ball. Sprinkle both lightly with flour, and cover one with a moist tea towel so that it doesn’t dry out. Using well-floured hands and a rolling pin, pat and roll out the first piece of dough on a lightly floured surface into a 12-inch round, rotating the dough and flouring it frequently, to prevent sticking. Roll and pat the dough more thickly as you work from the center of the dough to the edges to create a crust (if using bread flour, your shaping will be as shown in the gluten free pizza shaping video). Transfer the round of dough to a piece of unbleached parchment paper. Repeat with the second piece of dough. Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 375°F (350°F if using all purpose gluten free flour).
Bake the pizzas: