Gluten free thin crust pepperoni pizza with an uncooked tomato sauce

Into a medium bowl measure the warm water, instant yeast, baking soda, sugar, salt, olive oil and gluten-free flour.

Stir with a sturdy spoon to combine; gluten free dough needs no kneading.

When it comes together into a drier pebbly mess, switch to a soaking wet hand and squeeze it into a ball, 30 to 60 seconds in total.

Cover and rise on the counter 90 minutes; it will not visibly rise, the step is for yeasty flavour.

Preheat the oven to its highest setting, 550F or 287C, with a pizza steel on the middle rack.

Divide the dough into two 300 gram pieces and round each one, kneading in a tiny splash of water if it feels crumbly.

Lay a piece of sprayed parchment down, put the ball in the middle, grease it, and lay a second sprayed sheet on top.

Press the dough flat with something flat, here a 12 inch stainless pizza tray, into a roughly eight inch round.

Push and press with a rolling pin rather than rolling, rotating the parchment between passes, until it meets the 12 inch tray edge to edge; move dough from a wide corner to a thin one if needed.

Press the tray down to perforate the edge and trim outside the perforation with a paring knife.

Cover with the parchment and scoot the crust onto the back of a sheet tray without bending it; repeat with the second ball.

For the sauce put the crushed tomatoes in a high sided container with the salt, sugar, onion powder, garlic powder, chili flake, dried basil, dried oregano and tomato paste.

Blend with an immersion blender 30 to 40 seconds until combined and the tomatoes are a touch more broken down.

Shred the aged part-skim mozzarella by hand and cube the fresh mozzarella into roughly half inch pieces.

Slide a crust onto a board, pop any bubbles, and run a dull knife around the edge to build a small raised rim.

Spread three large spoonfuls of sauce edge to edge, then the torn fresh mozzarella, then the shredded mozzarella edge to edge, then 15 to 20 pepperoni.

Slide the pizza on its parchment onto a peel and bake on the hot steel for 7 minutes of an intended 9.

Move the pizza to a wire rack to cool and set while the second one bakes.

Once the starch is fully gelatinized and set, return the pizza directly onto the steel for roughly two more minutes until the bottom crisps and the cheese is bubbling.