Pepperoni Pizza

1. Proof the yeast. Add the yeast to the cup of warm water and allow the yeast to dissolve and become foamy, about 5 minutes.

2. Whisk together the flour, baking powder, and salt. Whisk the gluten-free flour, baking powder, and salt together in a medium bowl.

3. Make a well in the flour mixture and add the water. With a wooden spoon or spatula, make a well in the middle of the flour mixture. Add the yeast mixture and stir to combine.

4. Stir to form a smooth dough. Continue to stir the dough until smooth, about 5 minutes. At first the dough will be rough and shaggy; continue to stir until the dough is roughly the texture of Play-Doh.

5. Rise at room temperature for 30 minutes. Shape the dough into a smooth ball and return to the bowl. Cover the bowl with plastic wrap or a kitchen towel and let rise at room temperature for 30 minutes.

6. Heat the oven to 450°F. Arrange a rack in the bottom third of the oven, place a heavy baking sheet upside down on the rack, and heat to 450°F.

7. Press and parbake the crust for 8 to 10 minutes. Press the dough into a 10-inch circle on a piece of parchment paper, pressing the dough into a thin, even layer. Some cracking around the edges is expected. Slide the parchment with the dough on it onto the preheated baking sheet. Parbake the crust until the top is dry and the edges are just beginning to brown, 8 to 10 minutes.

8. Top the pizza and bake an additional 10 to 12 minutes. Remove the parbaked crust from the oven. Carefully spread with sauce, cheese, and additional toppings as desired. Return to the oven and bake until the crust is browned, 10 to 12 minutes more.

9. Remove from the oven and cool for 5 minutes before slicing and serving. Remove the pizza from the oven and use the parchment paper to slide the the pizza off the baking sheet and onto a cooling rack. Cool for 5 minutes before slicing and serving.