Add the water, Caputo Lievito Dry Yeast, and baking soda to the your mixer and mix on speed one for 2 minutes.

Add the Caputo Fioreglut Gluten Free Flour and mix for 3-4 minutes until the flour is absorbed.

Add the salt and mix for 2 minutes.

Add the Extra Virgin Olive Oil, Frienn, or TuttOlio, and mix until it is completely absorbed (approximately 3-4 minutes).

Place the dough in a bowl, wrap it with plastic wrap, and place it in the refrigerator for 30-40 minutes.

Once the dough is chilled, you may begin to divide and scale your dough balls to 1000g (you should get 2 dough balls). Be sure to use a latex glove coated with olive oil to help you ball them as the dough will be very sticky.

Place your dough ball in a well-oiled 60×20 Roman in Teglia pan and add oil to the top of your dough and hands. Gently start to stretch the pizza so that it reaches all four corners of the pan. Cover the pan with plastic and let it rest for 30 minutes in a warm area.

Top the dough with  Crushed Tomatoes or  Super Crushed Tomatoes and bake at 600F for 3-4 minutes.

Remove the pizza from the oven and allow it to cool for 30 minutes.

Add another ladle of  Crushed Tomatoes  or Super Crushed Tomatoes and your desired toppings. Put the pizza back int eh oven and cook for 5-6 minutes until golden brown and crispy.

Remove from the oven, slice, serve, and enjoy!