I watched a Food Network show and the Great Grandson of one of the original Italian Pie places in the US said he did not throw the dough. He picked it up by the edge and let gravity pull the dough while turning it. I do that sometimes.
I try to make the recipes easy for everyone to follow though.
The crust was almost better without the sauce and other stuff. Letting it rise for a long time really does something to the dough.
Pizza Oven! You can cook a bunch of things in one of those.
Arielle probably has a Gluten Free pizza dough recipe. I will go ask her.