Gluten Free Follow Up

I really appreciate everyone’s input on my question about gluten free dough from a few days ago. Most people recommended using the recipe on the Caputo flour bag. I used the one from the website, which is identical except for the addition of a small amount of honey. I guess I’d call it a success, in that I fed my friends and they seemed really happy with it. The only gluten free pizza I’ve ever had are the ones I’ve made over the last five days, so I have no frame of reference for what counts as good. But I can see why people say it works best as a pan pizza, and maybe I’ll try that next time I need GF. Anyway, thanks for the help! Next up, my first experiment with biga!