For the gluten-free crust: In the bowl of a stand mixer fitted with the paddle attachment, add the King Arthur Gluten-Free Pizza Flour, instant yeast, salt and sugar. Mix to combine.

With the mixer running on low, add the water followed by the olive oil. Increase the speed to medium-high and mix for 2 minutes. Scrape down the bottom and sides of the bowl and continue to mix for another 1-2 minutes. The dough will be thinner than regular pizza dough. This is normal!

Lightly drizzle olive oil into 2 small Tupperware or dough containers and use your fingers or a pastry brush to coat the bottom and sides. Form half the dough (316g) into a ball and place into the container. Repeat with the second dough ball. Cover tightly with a lid and refrigerate overnight or up to 2 days. (If baking the same day, skip the refrigerator and let the dough rise covered at room temperature for about 2-3 hours.)

For the pizza sauce: Add the salt, oregano and sugar directly to the can of crushed tomatoes. Stir to combine.

If using a pizza steel: Place the steel on the center rack of your oven and preheat to 500°F for at least 45–60 minutes so the steel is thoroughly heated.

If using a pizza oven: Preheat on the Pizza setting using the Artisan preset (highest heat) until the oven indicates it is fully preheated.

Line a 12-inch pizza pan with parchment paper and dust with King Arthur Gluten-Free Pizza Flour. Press the dough into a 12-inch round on the parchment, being careful to leave the edges slightly thicker and as undisturbed as possible so it can form air bubbles. Gluten-free dough is sticky, so the parchment helps you transfer the crust easily to the oven and prevents it from sticking to a peel.

Carefully transfer the parchment-lined crust onto the hot steel or into the preheated pizza oven and par-bake for 30 seconds. This quick par-bake makes the crust sturdy enough to handle. Remove the crust and discard the parchment paper. Baking longer than 30 seconds with parchment may cause it to burn.