1. Bloom Yeast: In the bowl of a stand mixer, combine the warm water, instant yeast, and sugar. Whisk gently and let sit for 5-10 minutes until the mixture is foamy.

2. Add Wet Ingredients: Add the gluten free sourdough discard and olive oil to the yeast mixture. Whisk until combined.

3. Mix Dough: Add 2 1/2 cups of the gluten free flour, salt, and seasonings (if using). Using the dough hook or paddle attachment, mix on low speed until combined. If the dough is too sticky (like cake batter), add the remaining 1/2 cup flour gradually. The dough should be soft and tacky but manageable.

4. Knead: Increase the mixer speed to medium and beat for 3–5 minutes. This helps structure the dough (even without gluten).

5. First Rise: Scrape down the sides of the bowl and form the dough into a rough ball. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm place for 60–90 minutes, or until doubled in size.

6. Preheat: Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven now to heat up.

7. Shape: Turn the dough out onto a piece of parchment paper lightly dusted with gluten free flour. Divide the dough in half (for two medium pizzas) or leave whole. Use your hands or a rolling pin to shape the dough into your desired circle or rectangle.

8. Par-Bake (Crucial): Transfer the parchment paper with the dough onto a baking sheet (or slide onto your pizza stone). Bake for 8–10 minutes until the crust is set and just starting to turn golden. *This prevents a soggy bottom.*

9. Top & Finish: Remove from the oven. Add your sauce, cheese, and favorite toppings. Return to the oven and bake for another 8–12 minutes, or until the cheese is bubbly and the crust is browned to your liking.

10. Serve: Let cool for a few minutes before slicing.