This one delivers all the char-kissed, foldable-slice magic of a classic New York pie, with a hand-stretched crust that bakes up thin in the center and pleasantly puffed at the rim. The sauce is the real star here — crushed whole peeled tomatoes mingled with fresh garlic, oregano, and a pinch of red pepper flakes, kept raw and bright so its flavor stays vivid under the melted cheese. A blanket of shredded low-moisture mozzarella goes on next, finished with a drizzle of olive oil that helps it bubble and brown in spots once it hits a screaming-hot stone or steel. High heat is the whole game: a long preheat gives you that deeply golden, blistered underside in just 10 to 14 minutes. Fresh basil and a dusting of Parmesan at the end add that pizzeria-counter finish. It's a satisfying, from-scratch pizza night that fits neatly into a gluten free kitchen.
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Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until the surface is foamy and the yeast is visibly active.
Add the bread flour, fine salt, and 1 tbsp olive oil to the yeast mixture. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and springs back slowly when poked.
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