To me the secret is letting the dough rise without the cheese, thenn add cheese after it's risen two times and let it rise a third time.
Makes two dough balls, enough to make two 12 in crust
1 3/4 cups almond flour
1/2 cup starter
2 Tbs Vital Wheat Gluten
4 oz warm water
1 tsp yeast
2 Tbs pwf (pain white flour)
1 tsp salt
2 cups mozzarella ( used after thwe dough rises )
Add yeast to water and a 1/8 tsp honey to feed yeast
Mix dry ingredents (leave out flour) in a bowl, then add yeasted water and mix till
you have a dough. A wet dough but a dough. Let rise in a warm place for a few hrs then work in 2 tsp's flour to help set the dough. Let rest again for at least 1 hr then cut in half so now youwill have two dough balls to work with. Now mix in one cup mozzarella cheese (warmed and melted) for each dough ball. Now let rise again for an hr. After it's risen with the cheese mixed in roll thin to make your crust.
Prebake at 400 for about 15 mins or until starting to urn golden brown, remove top then finish baking about 10 mins
