In the bowl of your stand mixer fitted with the paddle attachment, or your food processor, combine the flour, xanthan gum (if using), yeast, and sugar. Whisk until well incorporated.

Add the salt and whisk again to ensure everything is evenly mixed. Pour in the warm water and 4.5 tablespoons of olive oil. Mix on medium speed or pulse until the dough starts to come together.

Increase the mixer’s speed to high or continue pulsing until the dough appears whipped, approximately 3 minutes.

Transfer the dough into an oiled container with a tight-fitting lid or a greased bowl. Lightly spray the top with cooking oil, cover tightly, and let it rise in a warm area until it grows to about 150% of its original size, roughly 1 hour, or refrigerate for up to 3 days.

Preheat your oven to 400°F with a pizza stone or overturned baking sheet inside.

On a lightly floured surface, knead the dough until smooth and not sticky, then divide into two equal portions.

Shape each portion into a ball and then press into a disk. Stretch the dough into a 10-inch round while sprinkling with more flour to avoid sticking.

Place the dough on a piece of parchment paper and use a rolling pin to smooth out any uneven parts, aiming for a diameter of about 11 to 12 inches.

Brush the top of the dough with olive oil and transfer it to the preheated oven. Bake for 5 to 7 minutes until the underside starts to crisp.

Remove the crust, add your favorite toppings, and return to the oven until cheese melts and edges are browned, an additional 5 to 7 minutes.

Allow the pizza to set for 5 minutes before slicing and serving.