Pizza Crust

Directions

1. 1
   Combine the warm water, agave nectar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook).
2. 2
   Use a wooden spoon or whisk to mix well.
3. 3
   Add 1 tablespoon of the olive oil and stir well.
4. 4
   Make sure the yeast is completely dissolved.
5. 5
   Whisk together the flour mix, millet flour, xanthan gum, and salt.
6. 6
   Add the flour mixture to the yeast mixture and mix well for about 1 minute, or until the dough is coming together.
7. 7
   Sprinkle an 18 by 13-inch baking sheet, two 9-inch round pizza pans, or two 12-inch pizza pans with cornmeal.
8. 8
   Flour a board well with flour mix.
9. 9
   Using a rubber spatula, transfer the dough to the board.
10. 10
    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.
11. 11
    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.
12. 12
    Cover with a light dish towel or plastic wrap (but dont wrap it tightly, or youll inhibit the rise) and let rise in a warm (85F) place free from drafts.
13. 13
    I like to place it in an unheated oven with a pan of hot water placed on the bottom of the oven.
14. 14
    If its a warm day, this wont be necessary.
15. 15
    The top of the fridge is good, too.
16. 16
    Let rise for 1 hour.
17. 17
    Remove the pan of water from the oven.
18. 18
    Preheat the oven to 500F (transfer the dough elsewhere if its rising in the oven).
19. 19
    Flatten the center of the crust with the palm of your hand, leaving a raised edge around the perimeter.
20. 20
    Top with whatever topping you like, and bake for 15 minutes, or until the crust is golden and the topping has cooked.
21. 21
    Let cool slightly before eating.
22. 22
    This baby is hot!