n The recipe is right on the bag of Antimo Caputo Fioreglut (gluten-free) flour. It is milled in Napoli Italy, the epicenter and origin of Neapolitan pizza. Having manufactured flour since 1924, I am quite sure they have painstakingly researched a gluten-free formula that is worthy of their reputation.n n One of the key ingredients is Psyllium Seed Fiber. Known as a fiber supplement, it helps mimic the structure of gluten in your flour. When you read their recipe, the first thing that jumps out is that the dough has a hydration of 80 percent. This resembles a batter, more than dough, and care must be taken to follow their instructions to the letter.n n Steps for preparing Neapolitan Pizza Sauce:n 1. Pour the contents of the can of tomatoes in a food mill with medium size holes and process into a large bowl. If no mill is available, use a stick blender but not aggressively. A potato masher will work, as well.n 2. A gluten-freeStir in 2 teaspoons of salt or adjust to taste.n n 3. The high heat of the oven will cook the sauce right on the pizza.n n Making the Gluten-Free Pizza Dough:n n 1.In a mixer with a dough hook, or a large mixing bowl, place flour, water, salt, and yeast into the bowl. Mix on the second speed of the mixer for about 5 minutes. Use an oiled spatula to scrape the sides of the bowl to make sure everything is mixed.n n 2. Add the extra virgin olive oil, and mix on the slowest speed for 2 more minutes.n n 3. Transfer the mixture to another bowl and place in the refrigerator for 30 minutes to rest. everything Form individual dough balls every 250 grams (approximately 9 oz.) to 280 grams (approximately 10 oz.) with hands that have olive oil on them. This will prevent sticking.n n 4. Place each dough ball into its own container or wrap each tightly with plastic wrap. Place in the refrigerator for at least 3 hours up to a maximum of 24 hours.gluten-freen n Assembling the Pie:n n 1. Remove your dough balls from the refrigerator and dust with rice flour or Caputo Gluten Free Flour. There is no need to bring to room temperature.n n 2. Carefully shape the dough by gently forming a ball with a gluten-free on a floured surface. Gently press the air from the center of the ball outward with the palm under your large knuckles. Use the other hand as a guide to form a taller ridge on the edges.n n 3. This will become the crust. Be careful as to not tear holes in the gluten-free pizza crust. If you do get a hole, simply pinch and repair. Most importantly, you need to maintain a slight ridge around the pie.n n 4. Gently rotate the pie while repeating step 2 until the desired diameter is reached.n n 5. Make sure the pie doesn’t stick to the surface by adding some rice or gluten-free flour.n n 6. For a Margherita Pizza use tomato sauce, basil leaves, and fresh mozzarella, freshly grated Parmesan cheese and a drizzle of extra virgin olive oil on top.n n Baking your Gluten-Free Pizza Pie:n n 1. Start your fire and preheat your Wood Fired Oven making sure the oven floor pizza stone is uniformly hot. A good heat soaking of the oven floor is essential for creating the crispy crust associated with your Gluten-Free Pizza.n n 2. It is recommended that the oven floor temperature be about 700 degrees for this particular flour and hydration. Care must be taken when handling the delicate pie. You may have to use a thin metal pizza peel to gently get the uncooked pie on the peel with short rapid strokes.n n 3. Cook and rotate, as you would do with a standard pizza. Keep in mind initially the pie is very fragile.n n  n