Gluten-Free Double Tomato Pizza

This pizza recipe is one of my all-time favorites. While I developed this version to suit a gluten-free diet, you can absolutely use steal the "double tomato" components to dress up a regular pizza dough! The gluten-free base starts with Caputo brand Fiorglut flour blend, that bakes up so unbelieveably fluffy and crisp you might not believe what you are tasting. And because we're cooking the pizza in an Ooni pizza oven, you can ensure a restaurant-quality pizza at home. You can make this dough the day before you plan to cook and transfer dough in their covered pizza pans to the fridge until the following day

Some tips to set yourself up for tasty pizza success: 

1. Gather all of your pizza tools before you fire up your Ooni. You'll need a pizza peel, a pizza turner or some long-handled tongs + heavy duty oven mitts, and a "landing spot" for your finished pizzas. A laser thermometer is technically optional, but helpful to have.
2. While one of the best features of the Ooni pizza oven is the capability to cook pizzas very quickly at a super high temperature, it is completely fine to start your pizza journey at a slightly lower temperature for a slightly longer amount of time. This allows you to become familiar with the hot spots in the oven and practice turning the pizza to ensure even cooking. Beginners often find that their pizzas char too quickly in certain areas around the edges, but remain too doughy and undercooked in the middle. The most important thing is that your pizzas come out delicious, not that you can achieve a picture-perfect Neapolitan pizza with "leoparding" on your first few attempts.
3. If possible, roll out your dough and assemble with the ingredients called for in the initial launch as quickly as possible, preferably in a spot close to your preheated oven so you can launch it right away. The longer the dough sits on the pizza peel, the higher the chance your dough will stick to the peel and be difficult to launch. Give the dough a little shimmy on the peel to make sure it moves well, and gently loosen up any spots that are sticking with your hands. 
4. When you are topping your pizza with pre-cooked ingredients, try to blot off any excess liquid that might accumulate on them, and always wait for them to cool down before topping so prevent your dough from sticking to the peel. 
5. My personal MO for pizza nights is to eat the pizza soon after it's done, then fire the next one and keeping things casual. If you prefer to cook all of your pizzas and sit down to eat them all at the same time, keep your indoor oven around 250F degrees and transfer cooked pizzas there once they are done to keep them warm.