Yeast makes baked goods, such as pizza crust, light and airy by digesting the sugars in the flour. As the yeast digests the sugar, it releases products that add air bubbles to the dough. The addition of yeast is especially useful with whole wheat flours, which tend to be denser than the all-purpose variety. Unfortunately, some individuals may be allergic to yeast and need to find alternatives to get the same results.
Step 1
Combine the flour, baking powder and salt in the large mixing bowl. Mix them together with your hands until fully blended.
Step 2
Add the baking soda to the small bowl. Pour the vinegar over the baking soda and immediately add the mixture to the bowl of flour. The vinegar causes the baking soda to bubble, which puts air into the dough.
Step 3
Stir in the water, slowly, and mix the dough until it forms a sticky ball. Pour the dough out onto a clean, dry surface.
Step 4
Coat the dough with the olive oil and roll it out into a disk to use it immediately. For use later, transfer the dough to a plastic zipper bag and store it in the refrigerator for up to seven days.
Things You'll Need
- Large mixing bowl
- 1 1/2 cups all-purpose flour
- 1 ½ cups whole wheat flour
- 2 tsp. baking powder
- 1 tsp salt
- Small bowl
- 1 tsp baking soda
- 1/8 cup white balsalmic vinegar
- 1 ½ cup water
- 1 tbsp. olive oil
- Plastic baggie with zipper
References
- "On Baking: A Textbook of Baking and Pastry Fundamentals (2nd Edition)"; Sarah R. Labensky, et al.; 2008
- "On Cooking: A Textbook of Culinary Fundamentals (5th Edition)"; Sarah R. Labensky et al; 2010
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