Direction :

Make the Dough

1. In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the water followed by the oil, and use a spatula to combine. Stir vigorously and thoroughly — the mixture will feel more like a wet (but smooth) batter. As the dough rises, it will thicken.
2. Cover the bowl with a bowl cover or lid and place in a warm spot to rise for 2 to 3 hours or until roughly doubled in volume.
3. Turn the dough out onto a lightly floured (using rice flour or other gluten-free flour) work surface. Divide into two equal portions (roughly 271 grams each if you care to measure). Gently ball up each portion using rice flour (or other gluten-free flour) as needed — it will be sticky. At this point, you can transfer the portions to a container topped with an airtight lid and place in the fridge for up to 1 week. Otherwise, proceed with the recipe.

Make the Pizza

1. Place a Baking Steel or pizza stone in the top third of your oven and preheat your oven to its hottest setting — for me, this is 550ºF convection roast. If time permits, allow the Steel to preheat for 1 hour. 
2. On a lightly floured work surface (using rice flour or other gluten-free flour), gently roll out the dough into roughly an 11- or 12-inch round — as you approach 12 inches, the dough will begin to get fragile so handle it delicately. (Note: Do not worry about holes or tears, all of which can be easily patched once the dough is on the parchment paper and peel.)
3. Place a sheet of parchment paper onto a pizza peel. Pour 1 teaspoon of olive oil into the center and rub with your hand to spread. Gently transfer the dough to the prepared peel and, if the dough is not yet 12 inches in diameter, spread it with your hands until it gets there. (Note: If the dough tears during the transfer, just push on and press the dough back together.) Pinch the outer edge of the dough firmly with your fingers so that it’s very thin. 
4. Shimmy the dough, parchment paper and all, onto the preheated Steel and cook for 2 minutes. Remove the dough, parchment paper and all, and transfer to a cutting board or other work surface. 
5. Spread the tomato sauce over the dough all the way to the edges. Scatter the cheese evenly over the top. Drizzle lightly with olive oil. Season with a pinch of salt. Shimmy the topped parbaked round, parchment paper and all, onto the Steel and cook for 4 – 5 minutes or until the pizza is cooked to your liking. 
6. Transfer the pizza to a cutting board. Scatter basil to taste over the top. Shave Parmigiano Reggiano over the top if you wish. Cut and serve.