Some pizza doughs are fermented as sourdough, which degrades gluten, but if you ferment a wheat dough long enough to become gluten free it will become too soupy

Some pizza doughs are fermented as sourdough, which degrades gluten, but if you ferment a wheat dough long enough to become gluten free it will become too soupy to make pizzas. You need the gluten for it to hold together when you stretch it.