If you have a double oven, you'll need one for your proofing oven. Set temperature to 170 degrees. When it reaches that temperature, turn the oven off.
Gather your pizza stone and place parchment paper on top of it. Set aside.
In a Bosch mixing machine with the cookie paddles, add all ingredients. Mix on speed 1 until combined. Use a spatula to scrape down the sides while mixer is off. Then turn onto speed 2 and let it mix for 4 minutes. After the 4 minutes, then scrape down the sides again.
Lightly flour the parchment paper on the pizza stone. Then scrape out the dough onto the parchment paper in the center of the pizza stone. Sprinkle more flour onto the top of the dough.
Using a dough scraper, and adding more flour when needed, gently fold the dough ball until it is "less sticky". You should be able to roll the dough out with a rolling pin.
Trying to keep the center of the dough, use a rolling pin, and adding a little more flour as needed, roll the dough out towards the edges of the pizza stone.
When you have the dough almost a large as the pizza stone, gently roll up the edges. Remember, this is gluten free dough, so it is a more delicate dough.
Once you have your edges rolled up, prick the dough all over the bottom with a fork. Then baste the dough all over, including the rolled up edges.
Place dough on the parchment paper/pizza stone into your proofing oven and proof for 20 minutes.
After about 15 minutes of proofing, set your second oven to 425 degrees. We will be baking the pizza on the second rack position from the bottom. If you don't have a second oven, take out the dough after the 15 minutes and let it finish proofing on top of your oven when it heats up.
Add pizza sauce to the dough that has finished proofing.
When the oven is ready, put your pizza stone covered with parchment paper and the pizza dough in to the oven on the second from the bottom rack. Par-bake the dough for 12 minutes.
Remove pizza stone with par-baked dough on parchment paper. Add a little more pizza sauce(the sauce you put in will have dried out just a bit), and add all desired toppings.
Return to oven and continue baking for 10 more minutes or until the cheese is fully melted, and the crust is lightly browned.
Let cool 5 minutes before cutting up. Enjoy!
I always like to have extra pizza sauce for dipping my crust in. I have a great recipe on my blog.
