Like yeast, baking powder is a leavener that helps dough rise. Most basic pizza dough recipes call for yeast, and require kneading and rising -- sometimes hours of rising. Adding baking powder to the dough, along with the yeast, will make your baked pizza dough puffier and more springy. Use baking soda instead of yeast for a quicker, more biscuit-like dough. Breadmaking is a science; add the baking powder at the right time for the best results.
- Skill level:
Things you need
- Small bowl
- Large bowl
- Baking powder
- Yeast (optional)
- Water or milk
- Baking pan
Measure 1/2 tsp of baking powder for every cup of flour, if you're following a yeast pizza dough recipe. Alternatively, use 1 tsp of baking powder per cup of flour for a yeast-free recipe. Set the items aside.
Dissolve yeast in water, within a small bowl, if you're making a yeast dough. For a 1 1/2 tsp packet of yeast, dissolve in 1/4 cup of hot tap water. You'll need 1/2 tsp yeast per cup of flour.
Add water or milk and oil into the bowl, as called for in your recipe. Use 1/3 cup of water or milk and 1 to 2 tbsp oil per cup of flour. Stir in the baking powder and any salt and/or sugar called for.
Stir in the yeast water, if you're using it. Add the flour. Mix all of the ingredients until a ball forms.
Turn the dough onto a floured surface. Knead for about five minutes for a yeast dough, or about one minute for a yeast-free dough.
Place the kneaded yeast dough into an oiled bowl and cover. Allow it to rise for an hour. Skip this step if you're making a yeast-free dough.
Flatten the dough onto a baking pan, sprinkled with cornmeal or flour. Top the dough as desired. Bake at 218 degrees Celsius for about 20 minutes, or until the dough is browned around the edges.
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