Pizza Dough Without Yeast

Slow Food is generally a fine thing, and pizza doughs fermented for days with nano amounts of yeast are undeniably darn nice. Sometimes, however, you just need an ultra-fast pizza dough without yeast to save the evening and provide a crispy base for your toppings. So, the next time you realize too late that you forgot the yeast at the supermarket or you're slowly getting hangry waiting for the yeast dough, just reach into your baking drawer and mix up a pizza dough with baking powder that can be topped and baked crispy half an hour later—no joke! "Quickly made" is the keyword here because ideally, you should get your pizza dough on the pizza peel promptly. The baking powder starts its chemical reaction that loosens the dough from the moment you add water. You can confidently skip long kneading sessions with this recipe and instead immediately roll out and bake your pizzas. They will turn out fluffy for sure. However, you can't expect the typical large air bubbles that make a good yeast or sourdough so nice. But hey—sometimes it just has to be the finest Fast Food! **MY TIP:** Maybe you've already wondered if you can simply replace the baking powder with baking soda in recipes. The answer is: Kind of. Baking powder does contain baking soda, but it also includes acidifying agents that initiate the chemical reaction as well as starch. If you're in a hurry and don't have baking powder, you can just replace it with baking soda and vinegar or lemon juice. For 500g of flour, use 5g of baking soda, which you mix in right at the beginning, and 5 tablespoons of vinegar or lemon juice, ideally added to the dough at the end.