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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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    Can'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.
    – FuzzyChef
    Jan 28 at 23:40
  • As pizza is pretty much the same thing as bread, I believe this question is already answered here.
    – LSchoon
    Feb 11 at 10:59

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