Preparation

Make the dough

• In a medium bowl, combine the water, oil, and sugar. Sprinkle the yeast on top and let sit until foamy, about 5 minutes.In a large bowl, add the flour, xanthan gum, baking powder, and salt. Mix well.

  Add the egg yolk to the liquid/yeast mixture and beat until combined. Add the wet mixture to the dry mixture and blend with a fork until well incorporated and the dough has the feel of slightly sticky conventional dough. Do not overwork. If the dough is too dry, add additional water, 1 Tbs. at a time. If it is very sticky, add additional flour, 1 Tbs. at a time.

Par-bake the dough

• Generously oil a rimless baking sheet (or turn a rimmed cookie sheet upside down and use the bottom), and sprinkle with 1 Tbs. polenta. Use your hands and/or a well-oiled rolling pin to create a 1/8 to 1/4-inch-thick crust in the center of the pan (1/8 inch is ideal). Sprinkle the remaining polenta over top of the dough. Cover the dough with plastic wrap and place in a warm area. After 30 minutes you should see a significant rise in the dough. Let the dough rise for another 30 minutes (an hour in total), or until almost doubled in thickness.

  Heat the oven to 350°F. Remove the plastic and par-bake the dough for 10 minutes. The dough should be cooked through, but not browned.

Make Ahead Tips

The par-baked crust can be refrigerated for up to 2 days in a resealable plastic bag, or frozen for later use. We like to par-bake multiple crusts and freeze them individually so they are ready anytime a pizza craving hits. Thaw the par-baked crust before using.