Pizza with Baking Soda

Baking soda pizza is a variation of traditional pizza that doesn’t require long proofing times, thanks to the use of baking soda as an instant leavening agent. Here’s a basic recipe that you can customize with your favorite ingredients.

Ingredients

• 500 g of flour (type 00 or choice)
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 2 tablespoons of extra virgin olive oil
• About 250 ml of warm water
• Tomato sauce as needed
• Mozzarella as needed
• Fresh basil as needed
• Dried oregano as needed (optional)
• Extra ingredients of choice (pepperoni, olives, mushrooms, etc.)

Preparation

1. Take a large bowl and sift together the flour, baking soda, and salt.
2. Add the oil and start adding water gradually, kneading with your hands or with a wooden spoon until a smooth and homogeneous dough is obtained. If necessary, adjust the water or flour quantity.
3. Transfer the dough onto a lightly floured surface and work it for a few minutes until it becomes elastic.
4. Roll out the dough with a rolling pin to form a disc about half a centimeter thick and transfer it to a previously oiled pizza tray.
5. Distribute a thin layer of tomato sauce evenly over the base, then add sliced or diced mozzarella and any other ingredients you desire.
6. Finally, sprinkle with a pinch of dried oregano and fresh basil leaves (these can be added after baking as well).
7. Bake in a preheated oven at 220 °C for about 15-20 minutes or until the crust is golden and the mozzarella is well melted.

Curiosity

In Italy, fresh or dried brewer’s yeast is normally used to prepare pizza, allowing a leavening that ranges from a few hours to days, which contributes not only to the rising of the dough but also to developing flavor and digestibility. The baking soda version offers a quick solution but with different results in terms of aroma and crust texture.