Pizza Crust

Preparation

1. Step 1

   Combine the warm water, agave nectar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook). Use a wooden spoon or whisk to mix well. Add 1 tablespoon of the olive oil and stir well. Make sure the yeast is completely dissolved.

   Step 2

   Whisk together the flour mix, millet flour, xanthan gum, and salt.

   Step 3

   Add the flour mixture to the yeast mixture and mix well for about 1 minute, or until the dough is coming together.

   Step 4

   Sprinkle an 18 by 13-inch baking sheet, two 9-inch round pizza pans, or two 12-inch pizza pans with cornmeal. Flour a board well with flour mix.

   Step 5

   Using a rubber spatula, transfer the dough to the board. Sprinkle a little flour mix on top of the dough, flour a rolling pin, and roll the dough out into a rectangle large enough to fit the baking sheet, or into two circles. Transfer the dough to the pan or pans (I use a large metal spatula to assist in this), pat the dough to the edges, and brush with the remaining 2 tablespoons olive oil, using a pastry brush. Cover with a light dish towel or plastic wrap (but don’t wrap it tightly, or you’ll inhibit the rise) and let rise in a warm (85°F) place free from drafts. I like to place it in an unheated oven with a pan of hot water placed on the bottom of the oven. If it’s a warm day, this won’t be necessary. The top of the fridge is good, too. Let rise for 1 hour.

   Step 6

   Remove the pan of water from the oven. Preheat the oven to 500°F (transfer the dough elsewhere if it’s rising in the oven).

   Step 7

   Flatten the center of the crust with the palm of your hand, leaving a raised edge around the perimeter. Top with whatever topping you like, and bake for 15 minutes, or until the crust is golden and the topping has cooked.

   Step 8

   Let cool slightly before eating. This baby is hot!