Congrats Dmun,
I found rice flour at our local King Soopers, it was in the health food section. Look for the Bob's Red Mill packages. I use regular flour for pizza though. I have been using the rice flour for breads.
And not to contradict Jim (can you tell I am about to
), but the Peter Reinhardt recipe for Pizza in the bread bakers apprentice calls for using cold water and only a small amount of yeast, mixing/kneading the dough and immediately shaping and retarding. This is a very low maintenance way of doing it, since I can create a big batch of dough and get it into the fridge shaped right away. For example, I can get home from work on Friday night and make dough, shape it, get it into the fridge and still make my poker game at 7 PM...Then Saturday around 1.5 hours before I am ready to cook, I take the pizza balls out of the fridge and let them rise. Also, I found the SAF instant yeast both at williams sonoma and mail order from King Arthur flour. Much much cheaper (well, same price bigger box) from KA.
Drake