Gluten Free Sourdough Pizza Crust

• In the bowl of a stand mixer, add the warm water and psyllium husks. Stir or whisk to combine and let sit for 5 minutes until a thick gel forms.
• Add the rest of the ingredients, in the order in which they are listed, and attach the dough hook. Knead on medium high for 5 minutes.
• Cover and let rise until nearly doubled in size, which could take anywhere from 1-4+ hours, depending on the ambient temperature in your kitchen and the time of year. PRO TIP: Turn your oven on to the lowest possible setting, allow it to fully heat up, and then turn your oven off and place the dough inside. OR boil water and place in a shallow pan in a turned off oven, and place the dough inside. OR use a proofing mat. OR turn your clothes dryer on (yep, you read that right!) for 5 minutes and then place your dough inside. ALL of these methods work very well for helping to proof dough.
• Dump dough out onto a well-floured surface and knead until smooth. Divide dough into 4 equally-sized pieces (or smaller if you'd prefer smaller pizzas).
• To shape into round balls, flatten slightly and pull sides up into the middle to form a rough round. Pinch to seal. Flip over onto an un-floured surface and gently pull and push it between two hands until the top is fairly taut. Use your bench scraper, if necessary, to release it from the counter.
• Cover the dough balls with plastic wrap or a towel.
• Working with one dough ball at a time, flour your surface with extra gf bread flour blend and flatten a dough ball on top. You can hand roll and very gently stretch your pizza crust, but after much testing I find that rolling the dough with a rolling pin (I know, the Italians wouldn't approve) is the best way to get the crust thin enough without tearing. Roll it out to approximately 10 inches in diameter.
• Gently move it onto a pizza peel (using the nonstick perforated pizza peel I linked above makes this easy to do) and spread your sauce and cheese (and any other toppings you'd like) onto the pizza, leaving about ¾ of an inch of border around the edges.

Baking in a pizza oven

• Preheat your pizza oven to 650-700°F. I suggest using an infrared thermometer to get an accurate reading. Launch the pizza into the oven and set a timer for 3 minutes. Rotate pizza if your oven does not have a rotating bottom stone. Remove pizza from oven and slice immediately and serve.

Baking in a conventional oven

• Preheat your home oven as high as it will go with a pizza steel, stone, or overturned sheet pan in the oven. For most people, this will be 550°F, but every oven is different. When fully preheated (takes about 30 minutes), launch pizza onto pizza steel/stone/sheet pan. Bake for 7-8 minutes, checking it halfway through and adjusting baking time as needed. Every oven is different and pizza steels and stones are different, so you will need to judge how long it takes for a pizza to bake in your own personal oven.
• When the crust has risen and the cheese is bubbly, remove it from the oven and slice and serve.