This is a proper New York-style pie: a thin, hand-stretched crust with a crisp, golden underside and a slightly puffed, charred rim, all thanks to a screaming-hot oven and a quick blast at 500°F. The sauce is bright and garlicky, made from crushed tomatoes, fresh garlic, oregano, and a good drizzle of olive oil — no cooking required, just stirred together and spread right to the edge. Melty, bubbling dairy free cheese blankets the top and browns in spots under the heat, giving you that same stretchy pull with every slice. A final scatter of fresh basil adds a clean, herbal finish once it comes out of the oven. It's a great pick for a gluten free kitchen craving real, foldable pizza night without any fuss. Slice it into eight pieces, serve it hot, and watch it disappear.
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Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until foamy on the surface.
Add the bread flour, fine salt, and 1 tbsp olive oil to the yeast mixture. Mix with a wooden spoon 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 when poked — or knead with a stand mixer fitted with the dough hook on medium speed for 6–7 minutes.
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