Gluten-free Neapolitan Style Pizza

I only make a couple of gluten-free pizzas per year, so nailing the process has escaped me, but I'm getting close.

The biggest challenge has been getting a 12 inch pizza, which I finally achieved by using a 420 gram dough ball.

I'm pretty ecstatic about it because it now actually LOOKS like a pizza, and not something the cat dragged in. lol

I use Caputo Fioreglut flour and a recipe by Leopard Crust Pizza, which people who've tried it rave about how good the pizza is, despite the less than appealing looks..

Anyway, it's not often I get a request for gluten-free pizza, but now when I do, I'll be a lot more confident than I've been in the past.

Thank you for reading.