2nd attempt at making pizza on a cheap gas pizza oven I picked up yesterday for €65.

I followed Ooni's gluten free recipie. Hand mixed but didn't knead. 1hr rise in covered mixing bowl. Divided into single base portions in individual airtight containers. Then a second 1 hour rise.

Was just Mutti tinned pizza sauce and Arla mozarella chunks (very dry).

450°C stone temp, floured the hell out of everything (This Caputo gluten free flour is awesome) so launching was super easy. Constantly turned. Was in maybe 2 minutes.

Basil and olive oil to finish.

Didn't get a photo of the base underside as I was too excited to eat it... taste was exceptional!

Still, I want to do better! So, for the gluten free people out there what do you recommend? Does an overnight cold rise beat out the warm 2 hours I did here?