The article discusses the differences between using yeast and baking powder in pizza dough. While baking powder acts quickly, it lacks the flavor and texture that yeast provides. Master pizzaiolo Tony Gemignani emphasizes that yeast offers a superior puff and contributes to the aromatic qualities of the crust, making it the better choice for authentic pizza. The article also notes that baking powder may require adjustments when preparing dough due to its denser nature and necessity for additional seasonings to mask its chemical flavor.
Typically, you wouldn't use baking powder when making pizza and bread. Baking powder is fast acting, and it doesn't create much flavor. It only contributes to the rise.
Baking powder is more of a chemical that helps your cookies and cakes rise, but it is still rather dense.
Yeast tends to offer a much more defined texture and crumb structure, yielding a lighter and digestible crust that's as aromatic as it is flavorful.
To compensate for baking flour's chemical flavor, you'll need to add spices and seasonings to cover it up, and since baking powder pizza dough tends to be stickier, some adjustments may be needed.
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