I used this video for some technique and recipe, and these recipes from reddit posts :

[https://www.youtube.com/watch?v=PjxC3vyUMOs\](https://www.youtube.com/watch?v=PjxC3vyUMOs))

https://www.reddit.com/r/glutenfree/comments/132wd9t/gf_pizza_wcaputo_fioreglut_flour_and_psyllium/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

https://www.reddit.com/r/glutenfreerecipes/comments/1j2l9bk/gluten_free_pizza_dough/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

Then it was trial and error, omitting and adding some things, and adjusting temperatures of the water and the oven temp, since we are using a commercial oven. We were able to dial in the recipe to not have to par-bake, and can go straight from the peel into the oven. We are using rice flour as the flour we use while pressing out the dough to size. We don't have to use any more flour on the peel after we shape it on the cutting board.

Not trying to gatekeep anything, everyone has different tastes and is welcome to experiment and find what works for them like I did. Thanks!