I made the crust last night with Xantham gum - It was good, but my crust was a gummy in some places and crispy in others. It did not rise much. I think my mistake may have been using Red Star Active yeast, rather than instant? My yeast mixture did not get bubbly, so I let the dough mixture rest longer (1 hour). Is that my problem? Must I use instant yeast, or how do I modify using regular active yeast? Thanks!

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