I'm using regular bread flour and adding additional gluten when making pizza dough to get a nice stretchy dough.
Will adding xanthin gum provide any additional improvements to the texture when using flour containing gluten?
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1Can't answer your question because I think it's the wrong question: gluten is already very stretchy. If your pizza dough isn't stretchy enough, then there's something wrong with your dough-making technique.– FuzzyChefJan 28, 2021 at 23:40
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As pizza is pretty much the same thing as bread, I believe this question is already answered here.– LSchoonFeb 11, 2021 at 10:59
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