pretty simple. basic, gluuteny flour, cornmeal (hydrated, below), and basic home ingredients.
this is for a 14" pan, by the way:
170g gluuteny basic flour, 30g cornmeal
110g, 70g water. 30g milk
1g each baking powder and baking soda
9g olive oil
1g powdered milk
hydrate by boiling the cornmeal in 110g water. throw it in a bowl, nuke it until its like oatmeal. takes all the 'meal' out of it. it will be as soft as flour. should come out like a starchy thick cornmeal. this is fine.
add the milk (i used whole) to the corn mash while still hot. should land it around 110ºf. let it sit while you measure the rest of your ingredients.
add your sugar, yeast, salt to the flour. mix it a bit. add the corn mash to the flour, and mix until it's incorporated.
i tend to always hydrate my yeast. IDY ADY CY or starter, always. i always aim for close to 90ºf, +/-5ºf. i add the yeast/sugar/IDY/flour/BS/BP to the mixer, with the corn mash. then i add the milk powder to the mix, when it collects together. then i add the oil, and then the water. IMO, if you add ALL of the water, it slops the dough and makes it like water and play dough. i like to get it all mixed and clumpy, and let the remaining water collect it into dough. there is NO gluten, so toss all you know out the window. it will not act or collect like normal dough.
so yeah, now it's all mixed. take it out, use 20-25g of flour to dust and stretch/fold the dough. it will not 'get rubbery' as you do this. there is no gluten to build strength.
let it rest 15 minutes. lightly oil (butter) a 14" pan. i like to use butter, room temp, brushed onto the pan, about 2" from the border. form the dough out to a fat, flat disc about 7" before forming it to the pan. i have had great success with using oiled (buttered) hands at this point. GF dough sticks to everything. even oiled hands. butter really seems to drag it out until it sticks to you.
form it out to the pan edge, leaving a slight crust. cover, let rise an hour at room temp. sauce/top as you wish. i baked this at 450, no pre-bake. used the bottom most rack slot until golden spots and brown cheese spots showed. then moved it down to the bottom rack above the element. i had a perforated 15" serving sheet above it the whole time. GF dough is tough to brown without PJ levels of sugar, but if you can balance it, it will be rewarding. no window on time, time wasn't of concern when i made this.
final notes? the best GF pizza i've ever tasted. leaps and bounds. i've had worse from a looooot of legit stores, too. the corn mash comes out as soft as any dough, no grain to it. i suggest any celiac with a scale and knowledge of pizza to try this.