That sounds like a fantastic option for individuals with gluten sensitivities or celiac disease. The combination of a long leavening process and the absence of gums like guar and xanthan can indeed contribute to better digestibility for some people. Using sea water is an interesting touch as well, potentially adding unique flavor and mineral content to the dough. And of course, drawing on the best of Italian culinary tradition ensures a delicious taste. It's great to see innovation in the realm of gluten-free options, especially when it comes to beloved dishes like pizza.
