Try using both yeast and baking powder in a pizza dough or roll recipes for a restaurant quality texture ( soft inside, crispy,chewy outside) This combination is also often used in oriental yeast dough recipes for steamed buns.

-- Marie (prettyhollow@yahoo.com), February 08, 2002

Answers

Marie: could you be a little more specific. I.E. proportions of flour, salt, yeast, water, sugar (if any), baking powder. Do you know why the addition of baking powder would cause the crust to be more crusty? Have you used this method yourself? Thanks. Stef.

-- stef (sbrogers@csonline.net), February 09, 2002.

Stef, This info was from a professional baker and I have no further instructions. I assume he means to use your regular recipe for pizza or rolls and add baking powder the guessem amount. I personally have not made these, but have made yeast bread using baking powder and or soda in the recipe along with yeast. My guess would be 1 teaspoon baking powder to a 4 to 6 cup flour amount that calls for 1 pkt. or 2 1/2 teaspoons yeast.

The professional bakers are no longer posting on the CountryLife site so unable to get specifics. This info was posted about 3 years ago.

Wish I could be more specific.

Marie

-- Marie (prettyhollow@yahoo.com), February 09, 2002.

Here's a great recipe using both baking powder and yeast from the Baker Boulanger site . It's the only pizza dough recipe I ever use these days.

The whole Baker Boulanger website is filled with great baking recipes.

'Pizza Hut' style Pizza Dough

Tender, chewy, dare we say 'commercial' tasting. This dough uses two leaveners to achieve that chain restaurant texture.

1 1/3 cup water 2 teaspoons sugar 1 1/4 teaspoons salt 2 tablespoons olive oil 2 tablespoons cornmeal 2 cups unbleached all purpose flour 1 cup bread flour 1 teaspoon baking powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 3/8 teaspoon MSG (optional) 1 1/2 teaspoons yeast

(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.

Food processor: Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour, all purpose flour other dry ingredients. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.

Dough hook: Place water, sugar, salt and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, bread flour, all purpose flour, other dry ingredients and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, covered with a tea towel about 45 minutes.

By Hand: In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour, other dry ingredients and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.

(*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

-- Julia (charmer24@juno.com), February 10, 2002.