(Pizza dough with baking powder - Traditional recipe)

500 g (1.1 lb) white flour
7 g (1/3 oz) baking powder
4 tablespoons extra virgin olive oil
300 ml (10 fl oz - 1 1/4 C) warm water
2 pinches of salt
2 teaspoons sugar

Time:
preparation: 20 minutes
plus rising time
Difficulty:
Medium difficulty
Nutrition Facts (amount per serving):
Calories: 525 (kCal) - 2196 (kJ)
Protein: 13.8 (g)
Total fat: 10.9 (g)
Total carbohydrate: 99.2 (g)
Sugars: 4.6 (g)

With this kind of yeast you can make pizza even if you haven't got brewer's yeast.
You have to melt the yeast in half a glass of warm water (30°C - about 80°F) with salt and sugar too.
Put the flour in a bowl or on a work surface. Make a well in the centre and pour in the melted yeast with its water and then olive oil. At this point, slowly, draw in the flour from the edge of the well, stirring and adding the warm water gradually, until a soft dough forms. It's difficult to say how much water you need. The quantity can vary every time. It depends on the flour, on the temperature and on other variables. Sometimes you'll have to add much more water; or you'll have to add some flour if the dough is very sticky. But don't worry! You'll become very good in a short time. You only need to try a few times. Knead the dough on the floured work surface for 10 minutes until it is smooth and elastic and there is no trace of the dough on your fingers. Cover with a napkin and allow to rest for at least 2 hours or until the dough doubles in size in a warm place, faraway from draughts.
If it is cold, you can put a bowl full of hot water under the dish with your pizza dough.

If you want to learn how to make pizza dough very well, consult our "Cookery school". A rich sequence of photos explain to you how to prepare a perfect dough step-by-step.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

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(Pizza dough with baking powder - Traditional recipe)